Peach or Apricot Wine No. 2

Ingredients

• eight pounds of peaches
• two gallons of rain water
• five pounds of loaf sugar
• a slice of toast
• a bottle of sweet grape wine
• an ounce of gum arabic
• an ounce of powdered chalk

Method

1. 1

   Crack the pits of eight pounds of peaches and place in the bottom of a tub.

2. 2

   Slice the peaches into two gallons of rain water, adding five pounds of loaf sugar, and boil together, skimming till no scum rises.

3. 3

   Strain, pouring upon the kernels, stirring, then covering till cold.

4. 4

   Place in this a slice of toast dipped in strong yeast and let all ferment, straining then into a cask and adding a bottle of sweet grape wine.

5. 5

   Let stand six months then add an ounce each of gum arabic and powdered chalk (dissolved in a little of the wine heated slowly), being careful not to stir up the lees.

6. 6

   At the end of a week this may be bottled and in eight months is ready for use.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 34. The excerpt below is the record exactly as published.

PEACH OR APRICOT WINE No. 2 Crack the pits of eight pounds of peaches and place in the bottom of a tub. Slice the peaches into two gallons of rain water, adding five pounds of loaf sugar, and boil together, skimming till no scum rises. Strain, pouring upon the kernels, stirring, then covering till cold. Place in this a slice of toast dipped in strong yeast and let all ferment, straining then into a cask and adding a bottle of sweet grape wine

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