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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- Malt
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- How To Renew Yeast When Sour

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- To Set A Doubling Still
- Use Of The Kettle
- To Make The Best Yeast For Daily Use
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- On Fining Liquors
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Recover Sour Ale
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- On Colouring Liquors
- Directions For Making Cider British Mode
- The Duty Of The Owner Of A Distillery
- Of The Diseases Of Hogs
- Of The Distiller Of Whiskey



To Make Elderberry-beer Or Ebulum






Take a hogshead of the first and strong wort, and boil in the same one
bushel of picked Elderberries, full ripe; strain off, and when cold,
work the liquor in the hogshead, and not in an open tun or tub; and
after it has lain in the cask about a year, bottle it; and it will be a
good rich drink, which they call ebulum; and has often been preferred to
portwine, for its pleasant taste, and healthful quality.

N. B. There is no occasion for the use of sugar in this operation;
because the wort has strength and sweetness enough in itself to answer
that end; but there should be an infusion of hops added to the liquor,
by way of preservation and relish.

Some likewise hang a small bag of bruised spices in the vessel.


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