To refine Beer, Ale, Wine, or Cider

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Put two ounces of isinglass shavings to soak in a quart of the liquor that you want to clear, beat it with a whisk every day till dissolved.
  2. Draw off a third part of the cask, and mix the above with it; likewise a quarter of an ounce of pearlashes, one ounce of salt of tartar calcined, and one ounce of burnt alum powdered.
  3. Stir it well, then return the liquor into the cask, and stir it with a clean stick.
  4. Stop it up, and in a few days it will be fine.
Original Text
To refine Beer, Ale, Wine, or Cider. Put two ounces of isinglass shavings to soak in a quart of the liquor that you want to clear, beat it with a whisk every day till dissolved. Draw off a third part of the cask, and mix the above with it; likewise a quarter of an ounce of pearlashes, one ounce of salt of tartar calcined, and one ounce of burnt alum powdered. Stir it well, then return the liquor into the cask, and stir it with a clean stick. Stop it up, and in a few days it will be fine.
Notes
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