Raisin Wine (another way)

Ingredients

• twenty-four pounds of raisins
• six gallons of boiling water
• six pounds of sugar
• three-quarters of a pound of finely-powdered super-tartrate of potash

Method

1. 1

   Pour boiling water over raisins, let macerate for fourteen nights, stirring daily.

2. 2

   Pour off liquor, squeeze raisins, add potash, and put into a cask.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1469. The excerpt below is the record exactly as published.

Raisin Wine (another way). — A raisin wine possessing the flavour of Fontaigne may be made in the following manner: — Take six pounds of raisins, boil them in six gallons of water, and when perfectly soft rub them tkrough a colander to separate the stones. Add the pulp to the water in which the raisins have been boiled, pour this mixture upon twelve pounds of white sugar, and suft'er it to ferment, with the addition of half a pint of yeast. When the fermentation has nearly ceased, add to it a quarter of a peck of elder flowers contained in a bag, which should be suspended in the cask, and removed when the wine has acquned the desired flavour. "\\Tiicn the wine has become clear, it may be di-a\\n off into bottles. — Accum. Raisin Wine (another way).— Upon twenty-foul- pounds of raisins picked from the stalks pour six gallons of boiling water, and add six pounds of sugar ; let them macerate about fourteen nights, stirring every day ; then pour off the liquor, squeeze out the raisins, and add three-quarters of a pound of finely- powdered super-tartrate of potash

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