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Scuppernong Champagne
ble, and 3 gallons sulphuric acid; put 2 gallons water in the gas washer, and 20 gallons wine in each of the fountains. For a warm climate, a pressure of 70 pounds to the square inch is sufficient. When the wine is made in winter for immediate sale, the pressure may be increased to 80 pounds. Genuine champagne has an average pressure of 50 pounds.
Catawba Champagne.
Take 40 gallons Catawba wine; gallon old cognac brandy; and 4 gallons syrup made of 30 pounds sugar and 2 gallons water (as directed on page 184). Or, 38 gallons Catawba wine; 2 gallons Angelica wine, and 4 gallons syrup as above. A very little tincture vanilla added to either of these makes a fine bouquet.
Delaware Champagne.
The wine made from the Delaware grape, is the best that can be employed for making champagne. It may be used as directed in the foregoing recipe for making Catawba champagne.
California Champagne. 40 gallons California wine ; one quart raspberry syrup; 4 gallons syrup made of 25 pounds sugar and 2 gallons water (as directed on page 184); and 4 gallons water. Or, 20 gallons California wine; 20 gallons Sauterne or white Bordeaux wine; gallon old cognac brandy; with 4 gallons syrup as before. Add to these 10 per cent. of water.
Scuppernong Champagne. 40 gallons Scuppernong wine; gallon old cognac brandy; and 3 gallons syrup made of 20 pounds sugar (as directed on page 184) and 2 gallons water. *