by means of the tap without disturbing the crust
(which is the best way), and cask it, not fastening it
down completely for fourteen days. If this wine is
to be drunk from the cask it needs no fortifying, but
if to be kept, a gill of brandy should be added for
every gallon made. Bottle off in six months, wiring
down the corks. If it shows any signs of fermenting
after it is in cask, strain it off into another clean
cask.
Rowan Wine. — Gather the rowan berries when
they are ripe, on a dry day, and put them into the
mash tub with just enough boiling water to cover
them. Let it all stand, covered, for three days, then
draw off the liquid, without disturbing the crust,
into a pan, and add to it lib. of best cane loaf sugar✪ Rowan Wine,
or sugar candy crushed small, for each gallon of
rowan liquor, and stir it well together till thoroughly
dissolved, when it must be poured into a cask and
left to work for a week, keeping the cask well filled
up all the time (this is a most important point, and
one that applies to every form of home-made wine) ;
when it ceases to work, and is perfectly still, bung it
down tightly and let it stand for six months, when
it will be fit to bottle.
White Heart Cherry Wine. — Take 71b. of white
heart cherries and 71b. of white currants, together
with 4oz. of angelica, previously sliced and boiled in
three pints of water, and add to this 31b. of honey✪ White Heart Cherry Wine,
and lflb. to 21b. of apples grated without peeling.
Put the cherries into the tub, and bruise them with
a wooden pestle, breaking about a quarter of the
stones in the process ; add to these the angelica and
LIQUEURS, WINES, &c.
85
its liquor, 'with the honey and the grated apples, and
pour on it all four gallons of water, previously boiled
and allowed to get cold. Let it all stand lightly
covered with a clean cloth for ten days, till a thick
scum forms on the top ; when it ceases fermenting,
draw it off by means of the tap at the bottom of
the tub, without breaking the crust, and put it into a
cask with 71b. of well-refined loaf sugar, and let it
stand till the second or cask fermentation is over, and
then add to it 2oz. of best leaf gelatine, and bung up
closely, and let it stand for three months.
The second fermentation will take ten days or so ;
if you are in a hurry and cannot spare so long a time
ferment this wine in the first place with 2oz. of Ger-
man yeast, mixed with a little tepid water and sugar,
when it will work out in about twenty-four hours,
but letting it ferment itself is best. Use a cask well
rinsed out with brandy or spirit.
The above recipes are given as given to me, though
I have been most careful to choose recipes from
experienced sources, so that, though I have not
personally tested every one, I know they have
been thoroughly proved. I may once more repeat
the warning as to perfect cleanliness in every-
thing connected with wine-making, for the least
carelessness may ruin a whole brewing. Especially
must the perfect cleanliness of the tubs and
pans be insisted on. Wood is porous, and
imbibes flavours very quickly, therefore, if not
thoroughly rinsed and cleansed at once after use, the
fluid left in it may taint it irremediably, no sub-
sequent scouring, however severe, being sufficient to
86
PICKLES AND PRESERVES.
Page 42 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
by means of the tap without disturbing the crust (which is the best way), and cask it, not fastening it down completely for fourteen days. If this wine is to be drunk from the cask it needs no fortifying, but if to be kept, a gill of brandy should be added for every gallon made. Bottle off in six months, wiring down the corks. If it shows any signs of fermenting after it is in cask, strain it off into another clean cask.
Rowan Wine. — Gather the rowan berries when they are ripe, on a dry day, and put them into the mash tub with just enough boiling water to cover them. Let it all stand, covered, for three days, then draw off the liquid, without disturbing the crust, into a pan, and add to it 1lb. of best cane loaf sugar, or sugar candy crushed small, for each gallon of rowan liquor, and stir it well together till thoroughly dissolved, when it must be poured into a cask and left to work for a week, keeping the cask well filled up all the time (this is a most important point, and one that applies to every form of home-made wine) ; when it ceases to work, and is perfectly still, bung it down tightly and let it stand for six months, when it will be fit to bottle.
White Heart Cherry Wine. — Take 71b. of white heart cherries and 71b. of white currants, together with 4oz. of angelica, previously sliced and boiled in three pints of water, and add to this 31b. of honey, and 1lb. to 2lb. of apples grated without peeling. Put the cherries into the tub, and bruise them with a wooden pestle, breaking about a quarter of the stones in the process ; add to these the angelica and
its liquor, 'with the honey and the grated apples, and pour on it all four gallons of water, previously boiled and allowed to get cold. Let it all stand lightly covered with a clean cloth for ten days, till a thick scum forms on the top ; when it ceases fermenting, draw it off by means of the tap at the bottom of the tub, without breaking the crust, and put it into a cask with 71b. of well-refined loaf sugar, and let it stand till the second or cask fermentation is over, and then add to it 2oz. of best leaf gelatine, and bung up closely, and let it stand for three months.
The second fermentation will take ten days or so ; if you are in a hurry and cannot spare so long a time ferment this wine in the first place with 2oz. of German yeast, mixed with a little tepid water and sugar, when it will work out in about twenty-four hours, but letting it ferment itself is best. Use a cask well rinsed out with brandy or spirit.
The above recipes are given as given to me, though I have been most careful to choose recipes from experienced sources, so that, though I have not personally tested every one, I know they have been thoroughly proved. I may once more repeat the warning as to perfect cleanliness in everything connected with wine-making, for the least carelessness may ruin a whole brewing. Especially must the perfect cleanliness of the tubs and pans be insisted on. Wood is porous, and imbibes flavours very quickly, therefore, if not thoroughly rinsed and cleansed at once after use, the fluid left in it may taint it irremediably, no subsequent scouring, however severe, being sufficient to
Records on this page
Rowan WineWhite Heart Cherry Wine