Bhubarb Wine (another way)

Ingredients

• To forty pounds of fresh-cut juicy rhubarb-stalks
• put ten gallons of cold soft water
• put it to twenty-five pounds of good loaf sugar
• add to it three pints of white French brandy
• six ounces of the best barley-sugar
• an ounce of isinglass

Method

1. 1

   Steep rhubarb in water for two days, strain, add sugar, and let dissolve.

2. 2

   After fermentation, add brandy and barley-sugar, seal cask, and let stand for a year before bottling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1525. The excerpt below is the record exactly as published.

Bhubarb Wine (another way). — Cut five pounds of rhubarb into short lengths, bruise it, and put it into a bowl with a gallon of cold water. Let it stand for five days, and stir it twice a daj'. Strain off the liquor, and add to it four pounds of loaf sugar. When this is dissolved add the rind of a lemon and half an ounce of isinglass. Let the liquor remain for four or five days, until the fermentation begins to subside. Skim the crust from the surface, draw off the wine, put it into a cask, and in a fortnight bung it down. It will be ready for bottling in six months. If the wine ferment after it is put into the cask, it shoidd be drawn off into another one. The addition of a little currant- juice will improve the colour. Bhubarb Wine (another way).— To forty pounds of fresh-cut juicy rhubarb- stalks, sliced but not peeled, put ten gallons of cold soft water, and let them steep two days, closely covered up. Take off the scum, press the juice out of the fruit, strain the liquor through a sieve, and put it to twenty-five pounds of good loaf sugar roughly broken. Stir it well twenty minutes, and when the sugar is dissolved fill your cask, put on the bung lightly, or cover with a tile, and when it has ceased fermenting, add to it three pints of white French brandy, and half a pound of white sugar-candy. Then stop it up well with paper pasted over the bung and sand upon that ; leave the vent-peg out a day or two only. Let it stand two or three months, then rack it off. Filter the lees perfectly clear, and return all into the cask again, adding the thin yellow rinds of four Seville oranges, and six ounces of the best barley-sugar

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