The British wine-maker and domestic brewer .... Containing also a supplement on the rhubarb plant

Front matter

THE BRITISH W1NE-MAKE.R

DOMESTIC BREWER,

A COMPLETE PRACTICAL AND EASY TREATISE ON THE ART OF MAKING AND MANAGING EVERY DESCRIPTION OF BRITISH WINES, LIQUEURS, ALES, BEER, AND PORTER, WITH THE AID OF THE SACCHAROMETER.

Preface To The Fourth Edition

ence in conducting tlie various processes indispen¬ sable for the production of good wine, has made copious extracts from this letter.

The Third Part, namely that on Domestic Brew¬ ing, is almost completely new, and in it the Author has clearly pointed out, and proved where sugar may be profitably used as an auxiliary in the mak¬ ing of ale and beer ; both to the improvement of their flavour and their preservation.

Having pointed out the advantages to be derived from sparging instead of a second mashing, he has given two diagrams of a self-acting sparging ma¬ chine.

In fact, the Author feels warranted in confidently announcing this work as the best, and only treatise on the subject to be relied on which can be obtained.

BRITISH-WINE WORKS,

Laverock Bank, Edinburgh, June 1st 1847.

Preface To The Second Edition

In introducing to the Public a second edition of the British Wine-Maker and Domestic Brewer, the Author begs to tender his best acknowledgments for the gratifying manner in which the work has been received. The first edition was published early in February of the present year, and so great has been the demand for it, that it has been found necessary to issue a new impression, though only a few months have elapsed since its first appearance. For this proof of the utility of his labours, the Author is sin¬ cerely grateful ; and he trusts that those who have followed the instructions laid down in this work will have found the result in entire accordance with the expectations which he had held out to them.

It has been the earnest endeavour of the Author to render the present edition as perfect as possible. He has renewed many of his former experiments, for the express purpose of testing the theories and principles which the work details ; and he has spared no pains in labouring to place these suggestions which it conveys beyond the possibility of failure. He has also endeavoured to simplify and arrange his materi¬ als in such a manner as to make the various proces¬ ses and chemical information clear to the most super-

VI

PREFACE TO THE SECOND EDITION.

ficial capacity. To effect these objects, he has added considerably to the bulk of the volume, as will be observed by a comparison of the present with the for¬ mer edition ; and on the whole, he hopes that he has been enabled to produce altogether the most complete work on British Wine-Making and Domestic Brew¬ ing that has yet been given to the public.

In conclusion, the Author cannot be too sensible of the flattering notices which he has received from the periodical press : and he entertains a strong hope, that, with their able and zealous assistance, the sub¬ ject to which lie has directed attention will shortly become as popular, as in his humble estimation it de¬ serves to be. The Author may also take this oppor¬ tunity of informing the public, that he intends in a few months to publish a short practical treatise on Brewing, as it was formerly conducted in Scotland. It is almost unnecessary to observe, the old method differs considerably from that now practised, par¬ ticularly with respect to fermentation ; and to the superiority of the former over the latter, is Scotch ale indebted for the great fame which it so long en¬ joyed, but which is now unfortunately on the decline. This work will be solely addressed to the common brewers, and moro particularly to those of England.

KiurqmjRGTT, June 18J5.

AD YERTISME NT TO THE THIRD EDITION.

The announcement of a Third Edition of the Bri¬ tish Wine-Maker affords the Author another op¬ portunity of returning his thanks to the Public for the kindness and indulgence with which the work has been received ; and also to those gentlemen connected with the Newspaper Press, who, being aware of its useful objects, have lent their aid in making them known.

As the only sure test of all theory is actual ex¬ periment, Mr. Roberts has been induced to prepare quantities of the most approved Wines mentioned in the British Wine-Maker in the manner directed in the receipts, or on the same plan that he has fol¬ lowed for a series of years in making Wines for domestic use. These Wines have been made by ac¬ curately weighing or measuring the ingredients em¬ ployed, and with the aid of the Saccharometer, which instrument has been more particularly de¬ scribed at page 80 than in the former editions of this work. The different stages of the process were carefully noted, and Mr. Roberts is led to hope that the result will be found to maintain the character which he claims for such Wines as are made exactly by his receipts. In the Wines he has recently made,

YU1 ADVERTISEMENT TO THE THIRD EDITION.

the principal basis is raisins — that is, dried grapes — which is the closest approach that the present finan¬ cial system permits the Wine-brewers of this country to make to Wines from the fresh grape. Notwith¬ standing the restriction, Mr. Roberts believes that he has been successful in giving his Wines, in no mean degree, the flavour as well as the body of Foreign Wines. Those families who wish to make trial of the Wines before attempting the manufacture for themselves, may now obtain specimens from him of Champagne, Frontignac, Malmsey, Madeira, Dry Raisin, Sweet Raisin, Orange Wine, Ginger Wine, &c. &c., in quantities of not less than one dozen, sorted to order, — at the prices at which British Wines are generally sold, varying from 14s. to 25s. per dozen.

Laverock Bank, Edinburgh, May 1836.

CONTENTS,

Part I

INSTRUCTIONS FOR THE MAKING OF BRITISH WINE, WITH THE AID OF THE SACCHAROMETER.

Introduction contains the following : — Cyrus Redding on the adulteration of Port wine, Sherry, Madeira, Claret, Bucellas, Cham¬ pagne, &c., and particularly giving an example of the fabrication of eight pipes of what is termed “ superior Port wine,” &c., with an anecdote of a deception successfully practised on George the Fourth — An Oporto wine-merchant’s account of the shameful and disgusting treatment which Port wine undergoes before leaving Portugal — Professor Liebig’s analysis of some Foreign Champagne, submitted to him in 1846, where deleterious substances were discovered — Accum on the adulteration of Foreign wines, with the sophistical methods used, and also the deleterious substances employed in their fabrication — The fact of a family having been poisoned in Rox¬ burghshire by drinking Foreign Champagne, Arsenic having been found by Professor Christison in the remainder of the bottle — Four amusing anecdotes of the author’s wines having been drank as Fo¬ reign, without detection — Two extraordinary receipts, extracted from a popular work on wine-making, 13th edition — Dr. Macculloch’s practical remarks on the substances of numerous of our na¬ tive fruits which are suited for wine-making , namely, Tartar, Su¬ gar, vegetable extract, Water, Colour, Tanning principle, Flavour &c.,and his views as to the manipulation of the various processes — A recently discovered basis for British wines — Diagram of Ro¬ berts’ Sacckarorneter, with the description and uses — A table giving the specific gravities of the juices of all kinds of our native and foreign fruits, as well as roots, &c., capable of producing wine —

X

Contents

Page.

A second table, showing the gravity of thirty different kinds of Sugar, Honey, Molasses, and Malt ; that is to say, what gravity a pound weight of each of these substances will give, when mixed in a gallon of water, as ascertained by the aid of the Saccliarometer, so that the wine-maker or domestic brewer will have data as an unerring guide to enable him to make a delicious wine, or ale, without chance of failure. 1

Description and use of the Saccharometer, 80

Part II

THE ART OF MAKING LIQUEURS, RATAFIAS, CORDIALS, SHRUBS, AND COMPOUNDS, BY DISTILLATION, INFUSION, AND DIGESTION.

Page.

Distillation, - 263

To distil rose water, - - - 265

Kirschwasser, - 266

Spirit of pcrcicot, - - - il>.

Spirit of cloves, - 267

Barbadoes cream spirit, - - - - ib.

Cream of five fruits, - - - ib.

Perfect love, - - - - - 268

Liqueur of four flowers, ib.

Syrup of gooseberries, - - - - 269

Mode of making Home brandy, - - 270

Mode of making Creme de Rose, - - - 271

Mode of making Crdme de Moka, - - 272

Mode of making Kirschwasser, - - - 273

Mode of making Cassi, ib.

Mode of making Nonpareil, - 274

Mode of making Admirable, - ib.

Mode of making Sublime de Varidtfe, - - 275

Usquebaugh, two gallons, - - - - ib.

Maraschino, - - - - - 276

Infusion, - - - 277

Ratafias, - ago

Imperial ratafia, to make two gallons, - 282

Receipt for making red ratafia, - - ib.

Fine red ratafia, ... 283

Ratafia of cherries, - - - - 284

Ratafia of four fruits, .... ogr,

Ratafia of oranges, - ib.

CONTENTS. XUl

Ratafia of gooseberries, - - - - 285

Ratafia of raspberries, - - 286

Ratafia of roses, ----- ib.

Ratafia of noyau water, - 287

Ratafia, of peaches, - ib.

Badiana, - 288

Liqueur au bouquet, - - - - ib.

Apricot and peach liqueur, - 290

Liqueur made with spirits, - - - 291

Cream of the flower of orange, - - - 292

To make capillaire, - 293

Clarified syrup, - - - - ib.

Eau douce, directions for making Dr. Kitchiner’s eau douce, 294 Milk punch — Kitchiner, - 296

Curagoa, to make one gallon of, - - - 297

Nectar, another way, - 299

Noyau, to make two gallons of, - - ib.

Citron cordial, to make two gallons of, - 300

Pepperment cordial, to make two gallons of, • - ib.

Directions how to make up the above, - - 301

Aniseed cordial, to make two gallons of, - - ib.

Caraway cordial, to make two gallons of, - - 302

Usquebaugh, to make two gallons of, - - ib.

Cinnamon cordial, to make two gallons of, - - 303

Ginger cordial, - - - - 304

Receipt for making ten gallons of do., - - ib.

Brandy shrub, to make two gallons of, - - 306

Rum shrub, to make two gallons of, - - ib.

Cherry brandy, - - - - 307

To give British spirits the flavour of French brandy, - 308

Green gages in brandy, - - ib.

Peaches in brandy, - - - * 309

Cherries in brandy, - - - 310

To make spicy spirit, - - -• - - 311

How to prepare Cochineal for colouring liqueurs. - ib.

XIV

CONTENTS.

Page.

Cooling Drinks, - - - - 312

Currant, raspberry, and strawberry waters, - ib.

Lemonade, - ib.

Orgeat water, * 313

Orangeade, ... ib.

To precipitate tie colour, &c. from molasses, - ib-

Part III. A Short And Simplified Treatise On Domestic Brewing

Diagrams of a Sparging Machine, ... 341

Brewing from a quarter of malt, - - - 357

Brewing from six bushels of malt, - - 3C8

Brewing from four bushels of malt, - - 370

The interior of a brewery, - - - 373

The mash-tub or tun, ... 377

The underbade or receiver from tho mash-tun, - 379

The coolers, - - - ib.

Fermenting tuns, ... 330

Cask and cask stands, - - - ib.

Tho brewhouse, - - - 381

The copper, - - - - ib.

The mash-tun, - - - 382

Tho underbade, - - - - ib.

The coolers, * - - - ib.

The tun-room nud cellar, - - 334

Part I. Containing

INSTRUCTIONS FOR MAKING BRITISH WINES, WITH THE AID OF TnE SACCHAROJIETER.