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Old Fashioned Recipes for Making Alcohol




Source of Recipe


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Jumble Beer

Take two spoonfulls of ground ginger, and one pint of molasses, to 2 1-2 pails of water; first mix the ingredients with a little water warmed, especially in cold weather; then add the whole compliment of water and shake it very briskly, and in about six or eight hours it will be sufficiently fermented.

Wine from Cider

Add to a barrell of cider from the press, honey sufficient to bear up an egg; work all of the filth out of the bung hole, by keeping the barrell full; in about five weeks, draw off the pure liquor into a tub, and put the whites of eight eggs, well beaten up with a pint of clean sand into a tub; then add one gallon of cider spirits, and mix the whole together; and having cleansed the barrell, return the liquor into it, bung it tight, and when fine, rack it off into kegs for use.

A Cordial

Take seven lemons, one quart of rum or brandy, six ounces good loaf' sugar, one gill of new milk; simmer the sugar in half a pint of spring water, and skim it; let the milk be made as warm as it comes from the cow, put the very thin parings of the rinde of the lemons with the milk and syrup, into a jug with the rum, close stopped; shake well for three days, then filter through paper, and bottle it.

Raisin Wine

Put 20 pounds of raisins, with the stalks into a hogshead, and fill it almost fall of spring water; let it steep about twelve days, frequently stirring it about, and after pouring the juice off press the risins, put all the liquor together in a clean vessel. You will find it to hiss for some time, and when the noise ceases, stop it close and let it stand for six or seven months; and then, if it proves fine and clear, rack it off into another vessel; stir it up and let it remain twelve or fourteen weeks longer; then bottle it off.

Ginger Beer

Take forty quarts of water, thirteen pounds sugar, twelve good lemons, or a proportionable quantity of lime juice, eight ounces of bruised ginger, and the whites of six eggs, well beaten; mix all together, skimming it before it begins to boil, and boil it for twenty minutes; add an ounce of isingglass, and a spoonful of balm, after it is put into the cask, stir it well; it will be ready for bottling in ten days.

To Clarify Beer

Put in a piece of soft chalk, as big as two hen's eggs to a barrell, which will disturb the liquor and cause it to fine, and will draw brisk, though it was flat before.