Then stop the bung
exceeding close. And when you will make your Mead with Cherries or
Morello-Cherries, or Raspes, or Bilberries, or Black-cherries, put their
juyce to the Liquor when you tun it, without ever boiling it therein; about
one quart of juyce to every three or four gallons of Liquor. You may
squeese out the clear juyce, and mingle it with the Liquor, and hang the
Magma in a bag in the bung. I think it is best to break the stones of the
Cherries, before you put their Magma into the bag.
Since I conceive, that Clove-gilly-flowers must never be boiled in the
Liquor: that evaporateth their Spirits, which are very volatile: But make a
strong infusion of them, and besides hang a Bag of them in the bung. I
conceive that it is good to make the Liquor pretty strong (not too much,
but so as the taste may be gratefull) of some strong herbs, as Rosemary,
Bay-leaves, Sweet-marjoram, Thyme, Broad-thyme, and the like. For they
preserve the drink, and make it better for the stomack and head. Standing
in the Sun is the best way of Fermentation, when the drink is strong.
Pages:
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102