The Art Of Blending And Compounding Liquors And Wines (1886) (Paperback)

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: is where the compounder's profit begins. It will be shown, further on, how these spirits may be employed to produce the different grades of liquors at the prices required. FKUIT JUICES AND FLAVORINGS. All newly-distilled liquors and spirits have a rough and pungent taste, which must be remedied before they can be used as beverages. This is done by fruit-juices or flavors, which are mainly alcoholic extracts of fruits or other substances, and are employed in certain proportions to counteract the raw taste of the new spirits. These extracts may be prepared with very little difficulty, and generally better and cheaper than they can be purchased ready- made, for in these days, articles used only for the purposes of adulteration are themselves largely adulterated and, in the case of fruit-extracts especially, often factitious. A very simple apparatus may be made, which will answer every purpose. Procure a barrel of, say, 40 gallons capacity; about four inches from the bottom insert a tightly-fitting false bottom, pierced with a considerable number of holes about a quarter or a third of inch in diameter; fit a faucet in firmly, below the false bottom, and the macerating tub is ready for use. The ingredients to be macerated should be well bruised, and placed in the barrel, and the fluid used poured on them and the whole allowed to macerate together for not less than three days, and as much longer as possible. If these general directions are properly carried out, the following extracts will be all that can be desired. Smaller quantities may be made by using smaller proportions of each ingredient. PRUNE JUICE. Macerate, Prunes, 100 Ibs. Raisins, 25 " with proof Spirits, 30 gals, and Water, 1 " Peach Juice. Macerate, Dried Peaches, 100 Ibs. Dried Apples...