Apricot Wine

Ingredients

• ten gallons of river-water
• forty-five pounds of ripe apricots
• twenty-five pounds of the best loaf sugar
• the whites of eight eggs
• two quarts of French brandy
• two ounces of white sugar-candy

Method

1. 1

   Boil the river-water for half an hour and cool.

2. 2

   Cut apricots into thick slices and add to the water with sugar.

3. 3

   Stir, cover, and leave overnight.

4. 4

   Boil the mixture, add beaten egg whites, and skim.

5. 5

   Press and strain into a cooler, add broken stones, and yeast on toast.

6. 6

   Work for two days, strain into a cask, add brandy and sugar-candy, seal, and age for twelve months before bottling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2292. The excerpt below is the record exactly as published.

ten gallons of river- water and boil it for haH an hour ; then set it to cool in a clean vessel. Take forty- five pounds of ripe apricots, cut them into thick slices, and put them with the juice into the water, adding twenty -fi|ye pounds of the best loaf sugar. Stir well, cover closely, and leave till the following day ; then boil the fruit and liquid together, stir in the whites of eight eggs well beaten, and take off the scum as it rises. WTien the liquor is clear and the fruit reduced to a pulp, press, strain through a fine sieve into a cooler, add the broken stones, and stir well. Spread good yeast on both sides of a toast, and when the liquor is at the proper warmth work it well two days; strain it through a jelly-bag into the cask, put on the bung lightly, and let it work over, keeping the cask full. When it has done fermenting, add two quarts of French brandy and two ounces of white sugar-candy. Put in the bimg, fasten it well, keep the liquor for twelve months, and then bottle it. It must re- main a year or more in bottle, for apricot wine

Cook this with the app: pantry check, scaling, and the assistant.