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Port Wine


To forty gallons prepared Cider add six gallons good Port

Wine, ten quarts Wild Grapes, clusters, one-half pound bruised Rhatany

Root, three ounces Tincture of Kino, three pounds Loaf Sugar, two

gallons Spirits. Let this stand ten days. Color, if too light with

Tincture of Rhatany, then rack it off and fine it. This should be

repeated until the color is perfect and the liquid clear.



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