Raisin Wine with Cider (a light wine)

Ingredients

• thirty pounds of Malaga raisins
• five gallons of boiling water
• the rind of ten Seville oranges and their juice
• half a pound of sugar-candy
• a quart of French brandy

Method

1. 1

   Cut raisins, pour boiling water over them, add orange rind and juice, stir for ten minutes, and let infuse for ten days.

2. 2

   Press fruit, strain liquor, fill with cider, and ferment.

3. 3

   Add dissolved sugar-candy and brandy, then bottle after twelve months.

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 with Cider (a light wine) — Cut thirty pounds of Malaga raisins, take out the stones, put them into a tub, and pom- over them five gallons of boiling water ; add the rind of ten Se^alle oranges and their juice ; stir all well ten minutes, and let them infuse ten days, closely covered up, stirring every day. Press the fruit in a hair bag, and strain the liquor through a fine sieve, put it into a sweet ten-gallon cask, and fill up with strong cider. Stir it twenty minutes, cover the bimg-hole with a tile, and let it ferment four or five days, filling up the cask as the liquor works out. When it has ceased hissing, dissolve half a pound of sugar- candy and an ounce of isinglass in two quarts of the wine ; pour it into the cask, stir well, and in two hours afterwards add a quart of French brandy. Stop up the bung, paste paper over it, put sand upon that, and leave it twelve months in a cool cellar. You may then bottle it, seal the corks, and keep it nine or ten months in the bottles. — Robinson. Raisin Wine with Cider (a strong wine).^Take forty pounds of Malaga raisins, pick them from the stalks, cut them in halves, put them into a sweet eighteen- gallon cask, fill it up ^vith good sound cider, and bung it Kghtly. After three or four days, secure the bung, and at the end of six months draw off into a tub all that runs clear ; press the liquor from the fruit into another vessel, filter this and the lees through a flannel bag, and put the whole into a ten-gallon cask, with two quarts of French brandy, the thin yeUow rind of three fresh lemons and four Seville oranges, and half a pound of sugar- candy

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