Flumb Wine

Ingredients

• twenty pounds of Malaga raisins
• four gallons of fair water
• two quarts of damson juice

Method

1. 1

   Rub and shred raisins, boil water for an hour, then cool and mix with raisins.

2. 2

   Let stand for nine or ten days, stirring occasionally.

3. 3

   Strain and mix with damson juice, then transfer to a vessel and stop when fermentation is done.

4. 4

   Bottle after four or five months.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 47. The excerpt below is the record exactly as published.

Flumb Wine: — Take twenty Early Receipts. 149 pounds of Malaga raisins, pick, rub, and shred them, and put them into a tub ; then take four gallons of fair water and boil it an hour, and let it stand till ’tis blood-warm ; then put it to your raisins ; let it stand nine or ten days, stirring it once or twice a day, strain out your liquor, and mix with it two quarts of damson juice, put it in a vessel, and when it has done working, stop it close ; at four or five months bottle it. To make Birch Wine :■ — In March bore a hole in a tree, and put in a faucet, and it will run two or three days together without hurt- ing the tree ; then put in a pin to stop it, and the next year you may draw as much from the same hole; put to every gallon of the liquor a quart of good honey, and stir it well together, boil it an hour, scum it well, and put in a few cloves, and a piece of lemon- peel ; when ’tis almost cold, put to it so much ale-yeast as will make it work like new ale, and when the yeast begins to settle, put it in a runlet that will just hold it : so let it stand six weeks or longer if you please ; then bottle it, and in a month you may drink it. It will 150 Early Receipts. keep a year or two. You may make it with sugar, two pounds to a gallon, or something more, if you keep it long. This is admirably wholesome as well as pleasant, an opener of obstructions, good against the phthisick, and good against the spleen and scurvy, a remedy for the stone, it will abate heat in a fever or thrush, and has been given with good success. To make Sage Wine: — Boil twenty-six quarts of spring-water a quarter of an hour, and when ’tis blood-warm, put twenty-five pounds of Malaga raisins pick’d, rubb’d and shred into it, with almost half a bushel of red sage shred, and a porringer of ale- yeast ; stir all well together, and let it stand in a tub cover’d warm six or seven days, stirring it once a day ; then strain it out, and put it in a runlet. Let it work three or four days, stop it up; when it has stood six or seven days put in a quart or two of Malaga sack, and when ’tis fine bottle it. Sage Wine another way: — Take thirty pounds of Malaga raisins

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