PRR © UC BERKELEY MASTER NEGATIVE STORAGE NUMBER 99-150.03 (National version of master negative storage number: CU SN99150.03) MICROFILMED 1999 UNIVERSITY OF CALIFORNIA LIBRARY PHOTOGRAPHIC SERVICE USAIN State and Local Literature Preservation Project Funded in part by the National Endowment for the Humanities REPRODUCTION AVAILABLE THROUGH INTERLIBRARY LOAN OFFICE MAIN LIBRARY UNIVERSITY OF CALIFORNIA BERKELEY, CA 94720-6000 COPYRIGHT The copyright law of the United States (Title 17, United States Code) governs the making of photocopies or other reproductions of copyrighted materials including foreign works under certain conditions. In addition, the United States extends protection to foreign works by means of various international conventions, bilateral agreements, and proclamations. Under certain conditions specified in the law, libraries and archives are authorized to furnish a photocopy or other reproduction. One of these specified conditions is that the photocopy or reproduction is not to be "used for any purpose other than private study, scholarship, or research.” If a user makes a request for, or later uses, a photocopy or reproduction for purposes in excess of "fair use," that user may be liable for copyright infringement. University of California at Berkeley reserves the right to refuse to accept a copying order if, in its judgment, fulfillment of the order would involve violation of copyright law. Schenk, Henry A. The new medical wine book. Written In conformity with the Volstead act. Editor: Henry A. Schenk [San Francisco, ¢c1922] BIBLIOGRAPHIC RECORD TARGET University of California at Berkeley Library USAIN State and Local Literature Preservation Project Master negative storage number: 99-150.03 (national version of master negative storage number: CU SN99150.03) Schenk, Henry A. The new medical wine book. Written in conformity with the Volstead act. Editor: Henry A. Schenk. 1922 ed. [San Francisco, c1922]. UCD Shields TP548.S3346 1922 Bio/Ag Viticulture & Enology Microfilmed by University of California Library Photographic Service, Berkeley, CA Filmed from hard copy borrowed from University of California at Davis FILMED AND PROCESSED BY LIBRARY PHOTOGRAPHIC SERVICE, UNIVERSITY OF CALIFORNIA, BERKELEY, 94720 DATE: 7/99 REDUCTION RATIO: 8 0% ® ¥, Vu \ 5 Vor, NF “A vv. % Vo EERERE hh i i 1 DJ : J CAEN 8 | 4 53346 : THE a Nes ew Medical Wine Book i 1922 EDITION | WRITTEN IN CONFORMITY WITH THE VOLSTEAD ACT Wines | Vine Pavers Vitamines Medical Wines reenis rage Huts SUFFERING WITH DIABETES, TUBERCULOSIS, ETC. EDITOR: HENRY A. SCHENK - This Book Contains. Valuable Information Based on 20 YEARS eurorean EXPERIENCE And Successful Business Records Covering the Same Peried £5 READ IT (Copyright applied for) PRICE, 50 CENTS New Medical Wine Book 1922 EDITION WRITTEN IN CONFORMITY WITH THE VOLSTEAD ACT Non-Alcoholic How 0-3. Wines Fh y | Wine Flavors | Vitamines | Your Own | Containing not more than % of 1 per cent Alcohol Grape Musts TO— GROWERS - BAKERIES PHYSICIANS CANDY MANUFACTURERS USERS OF MEDICAL WINES YOUTH, PRESERVING YOUTH CLINICS, SANATORIUMS, HOSPITALS MEMBERS OF RELIGIOUS SECTS AND CULTS PATIENTS SUFFERING WITH DIABETES, TUBERCULOSIS, ETC. EDITOR: HENRY A. SCHENK This Book Contains Valuable Information Based on 20 YEARS Eeurorean EXPERIENCE And Successful Business Records Covering the Same Period READ IT (Copyright applied for) PRICE, 50 CENTS CD. LICRARY CONTENTS OF THIS BOOK REPRODUCES Twenty-years Experience This Book Prohibits you to Use Harmful Ingredients. Prevents the Usage of Wrongly Advised Materials. Recovers and Improves your Health hs i { WHY Risk you health by using ingredients harmful to you? Study this Book of a 20 Years’ Experience. WHY Use much advertised Vitamines which are mot beneficial to you? Grow your Cultures and obtain true Vitamine. This book instructs you. WHY Pay abnormal prices for medical wines, when you can produce these at home with ease, containing not more than one-half of 1 per cent alcohol by volume and are of greater value to your health. ih 3 rel OT Rea a A ’ PS aoa Bh Sa Ne Le A a oot % eney LR RL a he RE Chg esa Lr SL Sr PR SHR te oe wa SARS SRI I TT es WHY Use “short-cuts” and “ageing processes,” which are dangerous? Do not abuse Nature’s process. This book explains. iy rH Isr RRB of SE | = All Rights Reserved 3 All Formulas referring to Yeasts and Vitamines embodied in this book are the property of the Editor and cannot be used without his consent. The Editor HENRY A (SCHENK 437 Merchants Exchange Building ~ San Francisco, Cal, 1 i J | : il | i THE LAW PERMITS YOU TO KEEP APPROXIMATELY 200 GALLONS OF GRAPE- OR FRUIT-JUICES AT YOUR HOME. THE LAW PERMITS THE SALE AND USAGE OF LIQUIDS CONTAINING NOT MORE THAN ONE-HALF OF 1 PER CENT ALCOHOL BY VOLUME. - THE LAW PERMIT S THE USAGE OF SACRAMENTAL WINES BY MEMBERS OF RELIGIOUS SECTS AND CULTS, AUTHORIZED BY ) - THE GOVERNMENT. THE LAW PERMITS THE USE OF PROVEN VITAMINES. CONTENTS Wines and Artificial Wines Whate is Wine? What Are Fruit Wines? Yeast Sugar... 10 Fruits Which Can Be Used Advantageously For Non-Alcoholic Wine-Making 11 Temperature 12 13 Re-Fermentation Ageing 13 Wine-Making 13 Sediment 14 14 15 15 15 16 Finishing of Wines Encouraging Fermentation The Most Important Sour Wines Grape Juice Instructions 16 Vinegar . 9 20 The Medical Value of Fermenting Wines Preparing Medical Wine-Must with Vino Sano Yeast 20 * Vintamines 20 General Theory on Vitamines 20 Vino Sano Punch Brick 22 Transplanting Yeasts WINES AND ARTIFICIAL WINES Containing Not More than One-half of 1 Per Cent Among some nations in Europe, wineries are permitted by law to ferment only Grape and Fruit-juices. The manufacture of artificial wines, which contain mix- tures of water, sugars, acids, alcohols, coloring, synthetic and artificial—and which are mostly produced without usual fermentation processes, is prohibited. Other nations are more lenient. They produce and sell wines of artificial character which often deceive the best and able chemist. However, chemistry has rapidly progressed among all nations and is steadily progressing. It would be a poor “wine-maker” who could not produce a “Wine” that defies the analytic determination of the most able chemists. Many wines are tested by experts and pronoiced’ “serfect” which nevertheless, were “artificial wines.” * One knows, when making wine at home, what type and quality of ingredients one uses (nobody will deceive himself) and what one uses in. form of liquids, with a full measure of certainty. Prohibition rules and regulations do not permit the sale or usage of wines, containing more than one-half of 1 per cent alcohol by volume. This does not prove, that marketed, “non alcoholic” wines are produced from pure grape and fruit-juices. Even if we assume that local “non-alcohol” wines possess the true aroma and character of the grape, we are not fully assured that imported “non- alcoholic” wines are equal to our standard of production. Until recently, no one could attempt to make “non-alcoholic” wines at home, since it required at least 25 to 50 gallon capacities to produce character, flavor and aroma, unless these were introduced artificially, which then again became destructive to health. True, we find exceptions to the rule, as in the production of Malaga-wine, which is really of artificial origin, but requires many years of ageing, before becoming palatable to the taste and, such wine cannot be considered for “non- alcoholic” uses. The usage of “non-alcoholic Malaga” would, with surety, produce uncomfortable headaches. Light wines “non-alcoholic,” which are capable to distinctly pronounce the character, aroma and flavor of a desired variety, can in no other manner possibly be produced, unless through the introduction and inoculation of and resp with such wine yeast and wine flavoring which, during the process of fermentation, retains and preserves its original aroma. Wine yeasts are not obtainable in concentrated or dry form, however wine flavoring of distinct character are now available in almost all countries (generally marketed under the trade name “Vino Sano”). 7 j i : f | This recently discovered “wine-flavoring” which during fermentation retains its original bouquet, enables now every housewife to: produce a non-alcoholic beverage with a distinctly pronounced wine-flavor, in quantities from 1 to 5 gallons and more if desired. Even fruit-juices, derived from dried fruits can now be advantageously used in connection with his “wine flavoring.” WHAT IS WINE? Chemically, wine is a solution of acids, sugars, salts and alcohol in water. One, who knows the proper chemical combination of wine, can mix the respective liquids, chemically, identically the same as natural wines. This is accomplished and practiced by manufacturers of “artificial” wines. A However, such mixtures do not produce the true natural wine, since the aroma and character accompanying natural wines, cannot be imitated. The so-called true Grape-wine is produced through fermentation of Grape- juices only. The fermentation starts and is encouraged in its advancing stages through the growing and multiplication of yeasts; which are attached to all grapes. Chemically, Grape-juice consists of a solution of wine acids, fruit-salts, Pektin, white of egg (albumen), tannin and fruit sugars in water. The latter, during process of fermentation, part into alcohol and carbonic acid. Albumen, Pektin and tannin, disappear during. fermentation, or rather, when alcohol has developed a high percentage. The wine clarifies. However, the last mentioned ingredients, still existing in wines of one-half of | per cent alcohol, are not dangerous and can be eliminated through filtering processes, if desired. During the process of fermentation, through the presence of wine-yeasts, the aroma 1s created. Later, the yeasts, while wine is ageing, pronounces character and bouquet very distinctly. Therefore, it is quite immaterial what type of grape-juice is used. The type of YEAST only, is of greatest importance. Not the juice, as at times anticipated— but the growing YEAST pronounces flavor and character of every variety of natural wines. The grape juice determines only the weight and sweetness of wine, its acid volume and its more or less sour taste. For explanation: If you add to grape juices, pressed from grapes grown on the River “Nahe” a wine yeast, derived from grapes grown on the “River Rhine,” you then produce a wine of Rhine-wine character, etc. Grape juices, not sufficiently sweet, require additional sugar; juices too sour, however, require additional “WATER” to produce tasty wines. For this reason every wine maker has occasionally wine-must thoroughly analyzed to determine how much sugar and water and what type of wine yeast he should add. These different juices are then inoculated with true and distinct wine-yeasts, which pronounce the character of wine,” while ageing. 8 WHAT ARE FRUIT WINES? Chemically a solution of acids, salts, sugars and alcohol in water. The commonly known fruit-wine is produced by the self-fermentation of fruit- juices. These juices, like the grape-juices, contain YEASTS, but these yeasts can only be classified as “wild” yeasts, without flavor or character value. During the process of fermentation, these “wild” yeasts can produce a good aroma and quite tasty wines; nevertheless, ‘they create fusel oils, which again, when drinking, create headaches, and paralyzation of nerves, which symptoms are recognizable everywhere, these days. The characteristic, dangerous appeat- ance of foreign tastes and oils are therefore created through the presence of “wild” yeasts, which can be eliminated by adding to these fruit-juices true wine- yeasts, or so-called wine-flavoring, derived from the original grapes. Naturally, when using fruit-juices, although the danger of sickness is elimin- ated by adding true wine-yeasts—one cannot expect a wine equal to one produced from original grape-, juices with clean grape yeasts. It is more so difficult to secure a good wine flavor, since the duration of fermentation is very short, in view of the fact that fermentation must be checked, when liquid contains one- half of 1 per cent alcohol, to conform with the law. ' YEAST Yeast is a plant-image, a fungus. It grows like it, multiplies in spores through germination and sprouting. | The best known yeast variety is baker’s yeast, which is added to warm dough, which must remain in warm temperature. The baker's yeast grows and multi- plies rapidly only in warm temperature, feeds on the sugar and flour contents and develops alcohol and carbonic acid (both loosening the dough) ;. but evaporate while baking. If the yeasts keep multiplying for a too long period, the dough turns sour (sour-dough). Besides, these baker's yeasts, at least one hundred other varieties of yeasts are known; however, all types require foods, consisting of sugar, starch and carbonic acids, in order to grow and multiply. Many yeast varieties float in the air; others are found in dried fruits and fruit-juices, which cause fermentation, without any cause or particular reason, at times producing very undesirable aromas. Again, other yeasts live and thrive on the surface of wine-grapes, but do not always possess the same vitality or flavor, although the grapes are of ‘identical type; therefore, the wine-maker is obliged to cross yeasts—in other words, he must inoculate his growing wine-must with stronger and cleaner yeasts, derived from grapes known to harbor yeasts of higher vitality, able to pronounce the wanted distinct character of the fermenting wine. This theory is also true and applicable to fruit-juices, apple cider, etc. Its not said that Pippin - apples, but grown in different localities, harbor the same variety, or rather, type, of yeast. 9. | | I | late low vitality musts with strong wine-yeasts and obtain results. Also, the life of yeast is different. Some survive in one-half of 19, others in 6% and even in 159% alcohol; however, yeasts surviving in high percentage of alcohol are rare, in fact, are only known in southern Mediterranean countries. It is a“well-known fact that some yeasts only survive in syrups or juices for a very short time and then die, permitting foreign yeasts, either from the air or from the liquid itself, to germinate within the container. Result: The liquid turns mouldy or to vinegar, becomes slimy, hard and never clears. (This is impossible when good wine yeasts are used and containers are kept closed.) A container, which is permitted to remain open, naturally permits all kinds of wild yeasts to enter and such liquids do not—and cannot possibly—produce true wine-flavors. Closed containers with true wine-yeasts do; therefore, a wine containing one- half of 1 per cent alcohol can produce the same aroma as any wine, high in alcohol. In Europe, at least 20 years of experiments were required, to successfully gather and grow a true wine-yeast—but marketed in liquid form. Only recently, German chemists succeeded to dry true wine flavorings and beyond doubt, we shall soon, from laboratories in this country, obtain the same results—and possibly, even secure advancing theories, through practical tests and experiments. Liquid wine-yeasts are not obtainable in this country. Even if a wine-grower should succeed, he could not market his product, because he soon would conflict with prohibition rules, since liquid wine-yeasts create alcohol rapidly, often in eight days. In fact, such proceedings are entirely out of question here. Only dry yeasts are marketable, which slowly pronounce distinct flavors in one-half of | per cent alcohol, and which possess the quality to keep juices from turning sour. ” SUGAR Sugars are prodiced from different plant foods, such as beets, carrots, Potatoes, cane, grapes, fruits, etc., and vary but little in chemical properties. Some varieties are purer, others ferment more readily and again others are purified chemically and dyed, which impurities have to be skimmed from the surface of the liquid, when fermenting. The purest sugars known are crystallized beet or cane sugars. Chemically, the white sugars are called: sugerose, which, when split, turning sun-rays to the right. Grape- or invert-sugars, chemically, are called: glucose, which, when split, turn sun-rays to the left. During the process of fermentation, sugerose changes to glucose or vice versa, glucose to sugerose. In other words, when we eat glucose, it changes to sugerose in our system. When glucose is boiled, it changes to sugerose. The bee, which consumes sugerose, develops honey, which is an invert or glucose. 10 However, science and chemistry have progressed. One can nowadays inocu- Glucose used in connection with wine making, ferments more rapidly than sugerose and can be used to better advantage with most wines. However, for best sparkling varieties, nothing but sugerose, beet or cane sugar, should be used. Honey could be used for wine making, but the pronounced aroma accompany- ing honey, cannot be eliminated during process of fermentation. It must be clearly understood that Saccharine cannot be used for wine making, since it does not ferment. Saccharine germinates a bacteria, which checks fer- mentation, and, if used in large quantities, causes serious constipation. One must be very careful in purchasing and selecting sugars, chiefly the glu- cose variety, which is often made from potato starch and sugars, producing a sweet, but weakly taste, also called starch sugar—which chemically contains the same properties as the original glucose or grape sugar. From different syrups can be considered only the purest malt extract, which nevertheless are prohibited in Europe, in connection with wine making. Malt extract ferments very rapidly. FRUITS WHICH CAN BE USED ADVANTAGEOUSLY FOR NON-ALCOHOLIC WINE MAKING Fruits contain fruit acids (wine acids, apple acids, citron acids). Only grapes contain wine acids. Not only apples or lemons, but other fruits contain apple and citron acids. One can use any variety of fruit, which contains fruit-acids, for wine making, but it must be well understood that anything which tastes sour, need not contain fruit acids. For example: Rhubarb, contains gxalacids, not fruit acids and should never be used for wine making. Fruits also contain sugars, even sour fruits, but all require additional sugar and water to produce satisfactory wines. j Fruits also contain nutritious substances, which necessary presence is needed to “feed” the growing yeasts. Some fruits again contain only small portions of nutritions, which then require the addition of substances, chemically equal, such as Chlorammonium about 3 gramm to 10 quarts, which however, . disappear entirely during process of fermentation. Wine grapes are of course excellent for making non-alcoholic wines, more so, when proper wine yeasts (vino sano) is used with the setting of wine-must. Wine grapes also require additional sugar. Next to wine grapes, fruits are best adapted for wine making, but they require excellent care and must have additional true wine-yeasts (vino sano) to obtain rsults. However, these wine-yeasts, used in connection with fruits, need but little aroma. The aroma of “non-alcoholic” fruit-wine, cannot be determined, since it changes constantly during fermentation. Apples and pears (peeled) are excellent for wine-making. The peelings make good vinegar. i Currants are much used when ripe and pressed off juices are inoculated with b 3 kd proper “Vino Sano” wine flavoring. So are cranberries, cherries, without seed: cherries with seed produce fine Sherry-Brandy flavors. : bts Dried fruits can be used, but strict adherence to following rules is necessary: By all means do NOT boil dried fruits before using. Simply cover with cold water or sugar solution in water, add “Vino Sano Yeast” at once, press off in about two days and set to ferment in filled container for few more days, till one- half of 1 per cent alcohol is formed, then heat, filter and use. TEMPERATURE Grape and fruit juices alike (musts) should be set to ferment .in 15-20° Celsius at the hgihest, in 30° Celsius, equal to from 60 to 100° Fahrenheit. Higher temperature is dangerous, in fact, would destroy the germination of any wine-yeast. In low temperature, fermentation is too slow. During the summer season, wine-must should be placed in the kitchen or warm closet. During the winter season, over radiators, in the kitchen over the stove, or in any high, con- venient place, because most heat concentrates near ceiling of room. This knowl- edge is of great importance and one can easily become acquainted with room temperatures, throught thermometer tests: For example: In an average, warm room, the thermometer will register about 15° Celsius in height, level with your eyes, 20° Celsius near ceiling and 10° on the floor (therefore the experience of having cold feet in a warm room, without any particular reason). ~ Certainly, light fruit and grape juices start quite easily in 10° Celsius, but heavier juices require higher temperature. However, wines started to ferment in 15° Celsius temperature, clear more readily, than those started in high tem- perature; therefore, nothing is really gained by forcing fermentation. A wine set to ferment in high temperature could produce one-half of 1 per cent alcohol in 60 hours and when placed in 60° Celsius temperature—to check fermentation— then requires many days more, before “clearing” is complete. ; When temperature is very low, juices will start, but fermentation may cease in 24 hours and then become exposed to the admittance of “wild yeasts.” To restore such liquids to proper fermentation, new and fresh wine-yeast (vino sano) must be added and 2 gram Chlorammonium to 5 quarts liquid. If juices are kept in even warm temperature and inoculated with true *“Vino Sano” wine-yeast, fermentation is perfect. | It is not necessary to heat a room at night, sufficient warmth is accumulated during the day time, to keep yeasts germinating and growing. Only continuous low temperature for 2 to 3 days can destroy the yeast or at least, permit the germination of “wild” yeast, which is always dangerous. Should wines become “sick” through before-mentioned causes, then it is ad- visable to again boil the juices, add to each 5 quarts liquid 2 gramm Chloram- monium and fresh “Vino Sano” yeast. By heating all wild yeasts are destroyed, but the inoculation with fresh wine yeast again produces results. 12 RE-FERMENTATION Wines containing one-half of 1 per cent alcohol, fermented without wine-yeast, which do not possess desired flavor or character can, of course, be re-fermented WITH wine-yeast. It is necessary, before treatment, to classify such wines as follows: Wines which are too light. Wines which are too sweet. Wines which are too sour. If it 1s necessary to re-ferment wines, which are too light, sugar and “Vino Sano” yeast must be added. Wines which are too sweet, require additional water and wine-yeast. Wines, too sour, require addition of water, sugar wine-yeast and to each 10 quarts of liquid 4 to 10 gramm of ground chalk (Schlamm-Kreide) which elimniates the sour taste. The sugar must be cooked in about the same quantity of water, as that of the wine; skim while boiling, and then add to the wine. Then let cool and add “Vino Sano” flavoring. How much sugar is required, can only be determined, according to one’s wishes, whether a sweet or light wine is desired. Chemically, 2 parts sugar produce one part alcohol, which is always an applicable rule. AGEING Ageing wines, under present prohibition laws, is impossible, since any wine of one-half of | per cent alcohol cannot age and must be consumed shortly after bottling. The law dies not permit to keep wines over one-half of | per cent, therefore, it is not necessary to enter into details on this subject. Ageing wine is, nevertheless, a very simple procedure. It has really no other meaning, but that by “ageing” aroma, character and flavor are more distinctly pronounced. WINE-MAKING A. Preparing Yeast:—Pour contents of one package “Vino Sano” yeast in coffee cup or small bottle. Add one teaspoonful of granulated sugar and suffi- cient cold water (boil water first and let cool) to cover yeast completely. If small bottle is used, fill to neck with water. Close bottle with paper, securely tied with string or, if cup is used, cover with saucer. Always cover containers in such manner, that “wild” yeasts cannot penetrate. Place container in warm room, on the cupboard, over stove, etc. This quantity of yeast is sufficient to treat and inoculate 1 gallon “must” of fruit or grape juices. If larger quantities shall be inoculated “set” the yeast (in place of water) with fresh boiled, but cooled off, fruit juices; use about 1 pint and | package 13 “Vino Sano” yeast. (These fruit juices can be obtained by simply boiling dried apples, prunes, figs, etc.) By appliance of the just-mentioned process, the yeasts have better opportunity to germinate, multiply and grow more rapidly. On the fifth day, or when in full growth, the yeast solution is ready for use. Add the solution to the wine-must, consisting of fruit or grape juices, or whatever variety used. In extreme low temperature, about 7 to 8 days are required for the yeasts to germinate, before they can be used. It is not necessary, to prepare the yeasts in such troublesome manner. One can add the yeast to the proper must—in its crude, dried state, but one need not be surprised, when the yeast does not function immediately. It may be dormant in the liquid for several days, often a week, before it sprouts. B. On the fifth day, resp. the seventh day, boil the quantity of sugar (desig- nated later under “Formulas”) with water, skim the impurities from the surface, pour into 11% gallon glass or earthenware container and let cool. Then add fruits or fruit-wines, whatever used as “must” and, when cooled off, add the “yeast” solution, prepared under directions of foregoing chapter A. Place the container in warm temperature. In five more days, filter the liquid through linen cloth and pour into one gallon glass bottle or jug (not crock). Fill this container with additional sugar water (mixture of 50 gramm granulated sugar to one-half quart water) to within one-half inch of stopper. Close the container in such manner that gases can escape, but that air does not enter. A small sandbag is considered best cover, but should be cleaned or renewed once daily for three days. Cotton stopper 1s good, but must be kept dry, otherwise “wild” yeasts will germinate. Careful clothing is of greatest importance; liquid will turn to vinegar if air enters, or, is even permitted to remain for any length of time between stopper and liquid. Whenever one-half of 1 per cent alcohol has formed, which requires approxi- mately 3 to 7 days (according to temperature) then filter, heat to 60° Celsius to kill fermenting yeasts, and bottle. : SEDIMENT After the wine has fermented to one-half of | per cent alcohol and syphoned into bottles, a sediment remains in the container, which by all means cannot be mistaken for “dirt.” On the contrary, these sediments, when boiled with sugar and water, make delicious wine soups. FINISHING OF WINES - The writer does not consider it necessary to enter into details on this subject, since wines of one-half of | per cent alcohol cannot and need not be “finished,” but must be consumed soon after bottling. - 14 Formerly, aged wines, roughly explained, were finished or cleared with Gelatine or Isinglass, about 2 gramm to 5 gallons. The finely cut Gelatine was soaked in one-half pint cold water. The water was drained off the next day. The Gelatine was then boiled in water, to which one-half pint wine was added under constant stirring. Then the solution was poured into the container with wine. In a few days the wine was clear. ENCOURAGING FERMENTATION For Vitamine and other medical uses (later explained), where immediate results are desired, one can encourage fermentation by shaking container once daily for three days. If this assistance is not sufficient, add 20 to 30 gramm Chlorammonium to each 20 gallons liquid. Or to very sweet wine-musts, add 10 gramm of “feeding salts” to each 5 gallons liquid. . The feeding salts are composed of the following chemicals: 5 pounds Muriate of ammonium I pound Sodium phosphate 2 pounds Table salt (Use 10 gramm of this mixture to 5 gallons liquid.) ferment and clear Wines, dhich do not contain sufficient “feeding salts” very slowly. THE MOST IMPORTANT —Wine must ferment to one-half of 1 per cent alcohol in closed container, other- wise it turns vinegar. —Container must be perfectly clean, free from “wild” yeasts. —One should never use a 10-gallon container to make 5 gallons, or 1-gallon con- tainer to make one-half gallon of wine. —If one has only a 6-gallon container in his home, then 6 gallons of wine must be made. Of course, sugars, juices, etc., added or substracted according to formulas. —The container must be filled to within one-half inch of stopper. If some of the liquid evaporizes; keep adding sugar-water, using utmost precau- tion that too much air does not enter. Keep container filled. —Use only fresh “Vino Sano” yeast. SOUR WINES Wine, which is too sour requires addition of chalk (Schlamm Kreide), about 4 to 10 gramm to 2 gallons liquid. This chemical mixed in some of the liquid should be added cautiously, otherwise liquid will foam heavily. 15 GRAPE JUICE Not all varieties or brands can be used for making wines, containing not more than one-half of | per cent alcohol by volume, where fermentation is necessary. Some juices are treated in such manner with acids and preservatives, that they cannot possibly ferment. GRAPE-SYRUP, again contains too much. sugar and must be diluted with water, about half and half. Any syrup or juice, containing more than 32 per cent sugar cannot be used, since the yeast cannot germinate and sprout in a “heavy sugar solution.” The yeast is “DROWNED.” To the writer's opinion, also admitting not to be familiar with all brands—only the grape juice marketed by Vino Sano Company, San Francisco, California, can be successfully used: likely because it contains less quantities of “wild” yeasts, than other known brands. Several methods were tried to produce a dehydrated juice, but most trials failed, except those by the manufacturers of the so-called “Vino Sano Punch Brick.” This product not only contains excellent concentrated juices, but manu- facturers succeeded to incorporate sugars, chemicals and feeding salts in such manner, that the product will keep indefinitely while in storage. This combination in addition to “Vino Sano” yeast, when dissolved in cold water and placed in warm temperature in a closed container, produces in a few days, delicious Punches, Soft Drinks and Wines with excellent flavors, containing one-half of I per cent alcohol by volume. INSTRUCTIONS For Making Medical Wines Containing Not more than one-half of 1 Per Cent Alcohol “Musts” should be prepared according to instructions in previous chapters. It must be clearly understood that liquids are not permitted to remain in con- tainers more than 8 to 10 days (according to temperature) or, whenever one- half of 1 per cent alcohol has formed. This can easily be measured. The most efficient method known, to completely check fermentation and kill vitality of yeasts can be easily applied by placing container in 175° Fahrenheit, or by adding boiling water to the liquid, which checks multiplication of yeasts. Made From Grape Juices—Grape juices must be pressed from n Green grapes require additonial 100 to 150 gramm sugar. pe grapes. MOSEL TYPE 624 Pounds... oresteta Vino Sano Grape Juice 145 Gallon rr. Water 5-14 Pounds : Sugar ' | Package ..... Vino Sano (Mosel Type) 16: - RHINE TYPE S Pounds... . Vino Sano Grape Juice I Quart Water 14 Pound Sugar I Package... Ens Vino Sano (Rhine Type) SHERRY TYPE 11/5 Pounds.............. Vino Sane Grape Juice . 14 Pound Haw Berties 124 Pound fi Sugar 1 Phe... Vino Sano (Sherry Type) DRY TOKAYER TYPE His Pounds... Vino Sano Grape Juice 14 Pound mbites Sugar 1 Pkg... Vino Sano (Tokayer Type) SWEET TOKAYER TYPE HY Pounds............ Vino Sano Grape Juice 31/4 Pounds Sugar bPkg. Vino Sano (Tokayer Type) 114 Pound Vino Sano Raisins 2 .0unces. .....scooiineninns Dried Haw Berries PORT TYPE 114 Pounds Dark Grapes 2V4 Pounds Sugar J Yi Pound . . . ....._ Dried Haw Berries Pk. Vino Sano (Port Type) (This mixture is crushed and remains in closed jar for 10 days. Then press off liquid and set to ferment.) ; Made From Fresh or Dried Fruits—Haw Berries must be dried without seeds. If used with seeds, use double quantity. If used green, use 10 times the quantity. FRUIT SHERRY TYPE 23 Pounds 0... ei Sugar We Gallon... "Water VaPound .............. Dried Haw Berries Phe. Vino Sano (Sherry Type) FRUIT MALAGA TYPE 314 Pounds... Sugar 14 Gallon Water ¥2 Pound... Dried Haw Berries Small Quannty ..................... Caramel FPke......e. Vino Sano (Malaga Type) 17 FRUIT PORT TYPE 224-313 Pounds LA Sugar 18 Gallon Water Ja Pound .......omirrmnn Dried Haw Berries 15 Grains Allspice | Teaspoonful .....Caramel | Pkg...........Vino Sano (Port Fype) SWEET FRUIT TOKAYER TYPE | 314-415 Pounds Sugar 12 Pound .......... ren VINO Sano Raisins ¥2 Pound ..............Dried Haw Berries 1 Gallon Water } Pky... Vino Sano (Tokayer Type) DRY FRUIT TOKAYER TYPE 2 Pounds Sugar 2 Gramm ooo... .Chlorammonium 2 O0unces ........- .. Vino Sano Raisins 14 Pound Haw Berries 14 Gallon Water I. Pky... Vino Sano (Tokayer Type) MOSEL CHARACTER TYPE 34 Pound | Sugar Va Pound ......oomone Dried, Sliced Apples 114 Gallon Water VF Pa... Vino Sano (Mosel Type) OQ Pounds ii Fresh Apple Juice I Quart Water Yoel vs Pounds Sugar IF Pkg... Vino Sano (Mosel Type) RHINE WINE CHARACTER TYPE 7s Pound Dried Apples 14 Pound Sugar 114 Gallon Water i Pke........... Vino Sano (Rhine Type) 14 Pound Sugar 11 Pounds... Juice from Sweet Pears J Pke.............. Vino Sano (Rhine Type) 14 Pound Sugar 9 Pounds Apple Juice I Quart ... Water | Pe... Vino Sano (Rhine Type) 18 124 Pound ugar 114 Gallon Water 20unces ........ .- Vino Sano Raisins 7 Pound : Dried Apples Phe... ..Vino Sano (Rhine Type) 31/3 Pounds : Gooseberries 1 Gallon Water 124 Pound Sugar Boil this, press off and let cool. Then add 2 gramm Chlorammonium and | package Vino Sano (Rhine Type). MALT WINE TYPE 315-415 Pounds.............Vino Sano Malt Extract 1 Gallon Water 1/5 Ounce Tartaric Acid 1 Pkg....Vino Sano (Port or Sherry Type) 4/5 Pounds... Vino Sano Malt Extract 1 Gallon Water 2V4 Pounds Sugar 34 Ounce Tartaric Acid I Pkg... Vino Sano (Tokayer Type) FIG WINE TYPE 35 Pounds ......on.c.. Ground or Cut Figs 1 Gallon i Water i Pke.........ooeoo.. Vino Sano (Rhine Type) (Dissolve this mixture in one gallon cold water. After 2 days press off and set to ferment in clean glass bottle, one gallon capacity. Heat to check fermen- tation in about 8 more days, or whenever one-half of 1 per cent alcohol has formed.) VINEGAR Vinegar is a very desirable article and can be made at home with greatest ease. Take fruit peelings or remains from pressed-off fruits (pulp) and pour into earthenware container (crock). Add sufficient water, that mixture becomes mushy. To the mush add the skim of fermenting wine-musts or some of its sediments. The crock can remain uncovered for about two weeks or till the product has a pronounced vinegar smell, then press off and bottle. _ The vinegar is weak, but tasty and has a pronounced wine-flavor. Vinegar can be easily made by opening the receptacles, containing one-half of | per cent “ wines. 19 NORE rt ET EN RR SE THE MEDICAL VALUE OF FERMENTING WINES Wines during the first six days of fermentation, are most desirable for Yeast Treatments. They are far more superior in efficacy, taste and salubrity. Fresh fermenting wine-musts were, till recently, only obtainable during grape harvest season in respective localities. However, since chemists have succeeded in concentrating these wine-yeasts (Vino Sano), one can now grow his own cultures and enjoy the identical, comparative value of liquid yeasts, which were previous to this discovery, only obtainable at vineyards and wineries. Precaution is necessary, while making liquid yeast at home, not to use pressed- off fruit juices, containing Salizyl or Formic acids. Best adopted are musts made from. dried sliced apples, dried prunes or dried Haw Berries. These fruits, when boiled, must be mixed with 5 per cent sugar. Such wine-musts, in medical value, are equal to true wine-musts, but phy- sician’s prescription should be acquired which designates quantity and variety to be used. Such wine-musts are exceedingly beneficial when used for the following purposes: f | As yeast treatments to patients suffering with bowel, stomach and bladder troubles; pimples, eczema, constipation, boils or forunkulosis, diabetes, gout and rheumatism, gall, liver and evén lung troubles. 2. As vitamine treatments to weak children ‘and adults: tuberculosis, harden- ing of arteries. 3. As palatable substitute for Kefyr and Yoghurt. —r————— — PREPARING MEDICAL WINE-MUST WITH VINO SANO YEAST Soak one pound dried fruit (sliced apples, prunes or figs) in one gallon cold water. Strain after 24 hours. Add to the liquid one package Vino Sano (pre- scribed by physician) and pour everything into one gallon glass container (keep container filled). Cover well with small sandbag or cotton wad and place in warm temperature for 8 days. Then syphon into bottles and close these with cotton stopper. Use one glass or one bottle per day, according to physician's advice. VITAMINES The value or origin of yeasts, containing the much advertised Vitamines, is not known. We only assume—and it may be just to state with almost certainty, that the spores containing vitamine values are only present in ripe tomatoes, raw cabbage and fermenting grape or fruit juices. Nearly every chemist, physician or biologist will admit, that all known prepa- rations, suppositional containing vitamines, are only of imaginary character, at 20 EE —— cats re BE 3 LL Le a least, so far known—and of little or no value to our ailments, requiring medical aid from that source. If our assumption, concerning the value of vitamine is correct, we can advocate the frequent use and eating of tomatoes and cabbage (not boiled) or the use of fermenting liquids, prepared under instructions. in the foregoing chapters: “Preparing Medical Wines.” : So far, to secure true vitamine values, only the following instructions are authoritative, which are based on the latest scientific German and French researches: - | Dissolve one pound baker's yeast in cold water, adding sufficient quantity of water to make a mush and to each quart of mush add: : 100 Gramm Corn Sugar | Gramm Bitartaric of Potash | Gramm Ammonium Sulphate V2 Gramm Sodium Phosphate V4 Gramm Epsom Salt Y4 Gramm Phosphate of Calcium Now mix thoroughly in 70 to 80 degrees F. temperature, admitting air is advisable. A small addition of malt extract is good. Within 2 days fermentation should be well under way or even before. When fermentation in full activity and just begins to decline, then boil the mass for 5 minutes and filter very rapidly through ‘rough linen cloth (let settle and filter the liquid first, then press out the sediment). : a “ If the liquid settles too slow add while still hot, some white of egg (albumen) - and water and stir thoroughly. Ea For filtering, a coarse linen cloth is quite sufficient, even if some of the proteins filter through. The remaining bulk of protein can be used for soup and meat extracts. : All of the now filtered solution contains B Vitamine and must be evaporized to about 11 pint, if one pound yeast was. used. By good and vital fermentation evaporize to 2 pints. bg In the meantime, grind fresh cabbage to pulp (do not heat) and press through coarse sieve in such manner, that the small fibers also penetrate through sieve. If fresh cabbage is not obtainable, use lettuce. This juice with the fiber, must now be added to the cooled-off yeast extracts. The then produced cabbage and yeast extract CANNOT be heated. Next, add to the extracts fresh lemon or tomato juices. ‘ To each pint of the mixture add the juice of | or 2 lemons and then to each quart add 6 ounces of sugar and let ferment with Vino Sano yeast (one-half package to one quart liquid). When fermentation well under way, in 3, 5 or 7 days (according to temperature) thicken the mass with fruit- pulp, such as ground raisins, ground figs, ground prunes, peaches, etc. Also fig paste or agar-agar can be used. When agar-agar is used take utmost care not to add the—by heating dissolved agar-agar—to the liquid, while still hot. Any heat, at this moment, destroys Vitamine A and B. Sano ~The now finished, thickened, pasty product must be spread over. stone, or glass-plate, and remain there to dry. Then cut into small forms and ‘coat the surface with sugar (prevent adding sugar, before cakes are completely dry). 21 “— es Ce rg 1 1 . Heat is always dangerous to Vitamines. One of these cakes is now added to fermenting fruit or grape juices, which were started to ferment with Vina Sano yeast, as instructed to prepare under chapter “Preparing Medical Wine-Musts with Vino Sano Yeast,” or under chapter “Vino Sano Punch Brick.” While fermenting use three glasses daily, or better, according to physician’s instructions. ~ 2 It is of course necessary to syphon the fermenting liquids from the gallon container into small bottles and close these with cotton stoppers. (Naturally, if one would use a glass full three times a day from a gallon container, permitting air to enter, the liquid soon would turn sour or to vinegar and loose all vitamine properties. GENERAL THEORY OF VITAMINES Professor Metchnikoff, the famous Russian bacteriologist of the Pasteur Institute in Paris has challenged the world with his Vitamine theories; but since he has proven, that yeast-cultures in cheese, milks, fruit juices and wines as an antidote against the baccillus senili, the real cause of our body growing weaker and weaker with age, the medical use of yeast in all manners and forms, has become household knowledge. First it was thought, the peculiar bacillus lactus also called bacillus bulgaricus, found in great abundance in fermented milks like Yoghurt, Kefir and Kumis was the only effective germ against the bacillus senili. - But finally it was found, that all varieties of yeasts have more or less the same effect upon the intestinal clearance and destruction of the bacillus senili. This knowledge alone, caused the manufacturers of yeasts to propagate the use of beer-yeast for medical purposes and it is nothing unusual to see now ladies on the shopping trips, nibbling from dainty vanity bags and costly bead-bags, not candy, but yeast, ordinary beer-yeast. Such yeast tastes, to be conservative— very funny—Dbesides, such yeasts eaten in this manner, have never time enough to become an active agent in attacking the bacillus senili, the “old age germ.” In Europe, mostly in France and the southern parts of Germany, where grapes are grown in abundance and the best wines come from—young wine, still fermenting, has been found to contain the very qualities, attributed to the fer- mented milks—and physicians from all over Europe send their patients for a regenerating cure to these localities for a period from 6 to 8 weeks every year during grape-harvest. The results obtained have proven so wonderful and en- couraging, that wine, while fermenting, is shipped from the wine-growing districts in ever-increasing quantities for medical purposes. Professor Metchnikoff has proven, that “old age germs,” bacilli senili, taken from the intestines of an old monkey and injected into the blood of a young monkey, have within four weeks produced old age in face, muscle and general constitution of the young monkey, saping his vitality into complete degeneration.” 22 With the application of strongly fermented liquids and foods, this degenera- tion ceased and turned the rapidly ageing monkey into a very much enlivened animal again, although not all traces of this experimental degeneration could be removed any more. From this theory have sprung many surprisingly successful applications of yeast-cures, especially with fermenting grape or fruit juices. Fruit juices, fer- mented with beer-yeast, have been used in this country for some time—but such fruit juices have naturally an unpleasant taste and flavor, and often turn to vinegar, instead of into a palatable liquid. | However, beer-yeast had to be used, because WINE-YEAST, which would be the real thing for culturing fruit juices, was not obtainable in marketable form. As liquid, it could not be shipped or used, without fermenting while in transit and thus blowing up containers. Scientists have finally succeeded in finding a carrier for WINE-YEAST in dry form. These YEASTS are able to give any kind of fruit juice the aroma and character of the original wine. It simply depends upon the flavor one wishes to pronounce in fermenting juices. Results are very satisfactory, provided the juices are free from preserving acids and chemicals. VINO SANO PUNCH BRICK Many chemists, since prohibition, have experimented to successfully concen- trate juices and syrups for the purpose of setting wine-musts for medical and other uses, in a manner, that such products are marketable, non-fermentable, and conform with the U. S. Food and Drug Act. Many failed, some succeeded. To the writer's opinion, the inventor of “Vino Sano Punch Brick” (Professor Carl Elschner) has succeeded to properly combine chemicals, sugars, juices, etc., to meet all requirements. This concentrate, weighing approximately 114 pounds, is manufactured in three different types: Port, Sherry and Muscat type. When dissolved in cold water, with the addition of Vino Sano Yeast, produces delicious soft drinks, punches and musts for vitamine usage, having distinct wine-flavors and aromas. One should follow general instructions, designated on the wrapper of each package. For liquids, later to be used in connection with Vitamine-treatments, strict adherence to following instruction is necessary: “Use l-gallon glass bottle or jug.® Cut contents of package in small pieces and throw into glass bottle. Add to Port and Sherry types 114 pounds sugar— to Muscat types: | pound sugar. Then add one package Vino Sano and fill container to within one-half inch of stopper with cold, or slightly warm water. Cover container with small sandbag or cotton wad. Never permit air to enter. Place container in WARM temperature, over radiator, above stove, etc. When one-half of | per cent alcohol has formed, which requires about 12 days, strain, 23 — filter through paper and bottle. (To check fermentation, add hot water or place cainer in 180 degree temperature.)” TRANSPLANTING YEASTS Take six packages Vino Sano Yeast, either Port, Sherry or Muscat type. Pour into one-half gallon glass jar. © Add one-half pint water, one-half pint grape syrup, 2 tablespoon ful granulated sugar. Grind 2 ounces of dried figs or prunes for Port or Sherry types; 2 ounces of dried raisins for Muscat, Sauterne and Concord types. Add sufficient water to cover ingredients and let ferment 5 days. Strain and press out after 5 days. Now use another clean glass jar, throw into this | ounce of agar-agar and cover this with grape syrup and let soak well for one day, then pour this solution into enameled dish. Dissolve the agar-agar solution over slow fire, cool to blood heat temperature, mix into this the liquid derived from the before-mentioned yeast cultures (pressed out). ii : This thickened mass, containing one-half of | per cent alcohol has a strong pronounced wine-flavor and can be used: 1. To inoculate grape juices, containing not more than 32 per_cent sugar. 2. By candy manufacturers to coat sugars, chocolates, etc., by simply brush- ing the thickened, delicious tasting mass of distinctly pronounced wine-flavors, over the semi-hardened sugars. 3. By bakeries to flavor pies, pastries, cookies, etc., by simply adding part of the thickened mass, consisting of distinctly pronounced wine-flavors to fillings and doughs, before baking. (The aroma obtained surpasses all expectations.) The Editor HENRY A. SCHENK 437 Merchants Exchange Building San Francisco, Cal. THIS BOOK IS DUE ON THE LAST DATE STAMPED BELOW BOOKS REQUESTED BY ANOTHER BORROWER ARE SUBJECT TO RECALL AFTER ONE WEEK. RENEWED BOOKS ARE SUBJECT TO IMMEDIATE RECALL UCD LIBRARY WE NOV -2 1995 0y 141995 RECT i jC LIBRARY, UNIVERSITY OF CALIFORNIA, DAVIS D4613 (12/76) 117 i " , nik | Schenky, Henry Ae. The new medical wine book. Written in conformity with the Volstead act. Editor: Henry Ae Schenke 1922 ede [ San Francisco, c1922] 24 pe 22 1/2 cme Cover—titlee 1. Wine and wine making. I. Title. BC 781112 CU-A p 1204312 bec AVO TPS 48.54 —- i Oo oc = >= a oO QO Qo ec Qo 2 Qo eo a << [+ o Oo Oo — Oo XI a = x NBS 1010a ANSI/ISO #2 EQUIVALENT I I I PM-1 3,’ 25 22 . l 28 32 i fl 36 =I las ha LL ba 10 PTI SURI 20 I I I 1.8 I ————————— MEAN AAA IAN A I I 80 - 4, = BS - |] MATERA GI HII IHR RA . 16 HAMMAN. Ee —————— ARAN AN. IA 14 SHARAN ARAMA IRI, I 125 SATII AAR LR