Grape Wine, Sparkling

Ingredients

• every pound of fruit
• a quart of cold water
• three pounds and a quarter of lump sugar
• one pint of brandy
• a quarter of an ounce of isinglass

Method

1. 1

   Bruise grapes, add water, leave for three days, strain, add sugar, dissolve, and put into cask.

2. 2

   Add brandy and isinglass after ten days.

3. 3

   Bottle in summer.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 631. The excerpt below is the record exactly as published.

Grape Wine, Sparkling.— Take the grapes before they are fully ripe, put stalks and fruit into a convenient-sized tub, delicately clean, bruise them until every berry is broken, and to every pound of fruit add a quart of cold water. Leave them for three days, stir- ring them twice or three times every day. Strain and add three jDounds and a quarter of lump sugar to every gallon of liquid. "When this is dissolved, jnit the wine at once into the cask, which should be kept full to the bung. It is well to reserve half a gallon for the purpose of filling it up as the fermentation subsides. In ten days add one pint of brandy and a quarter of an ounce of isinglass

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