Elderberry Wine

Ingredients

• On to a gallon of elderberries
• pour a gallon of boiling water
• boil the liquor with 311b. of loaf sugar
• clarify with the whites of three or four eggs
• add to it Joz. of ground ginger for every gallon of wine
• add half a pint of brandy to each gallon

Method

1. 1

   Pour boiling water over elderberries and let stand for twelve hours.

2. 2

   Strain, boil with sugar, clarify with egg whites, and add ginger.

3. 3

   Cool, ferment with yeast on toast, draw off into a rinsed cask, add brandy if keeping, and let stand for six months before bottling.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Elderberry Wine. — On to a gallon of elderberries pour a gallon of boiling water and let it stand for twelve hours ; then strain it off, and boil the liquor with 311b. of loaf sugar ; when boiling, clarify with -the whites of three or four eggs, strain it through a jelly bag, and add to it Joz. of ground ginger for ■every gallon of wine, and let it boil together for a little more ; then pour it into the tub and when cool put in the toast spread with yeast as before. Let it ferment for a few days, then draw it off carefully .and put into a cask previously rinsed out with brandy. If to be kept, add half a pint of brandy to •each gallo

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