Raspberry Wine (another way)

Ingredients

• forty-two quarts of sound ripe red raspberries
• ten gallons of boiling soft water
• twenty-five pounds of good moist sugar
• six tablespoonfuls of fresh ale yeast
• an ounce of dissolved isinglass
• three pints of French brandy

Method

1. 1

   Pour boiling water over raspberries and let stand overnight.

2. 2

   Remove scum, press through a sieve, and draw off clear liquid.

3. 3

   Stir in sugar and yeast, cover, and let ferment.

4. 4

   After fermentation, rack off into a clean vessel, add isinglass and brandy, and let it age for twelve months before bottling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1488. The excerpt below is the record exactly as published.

Raspberry Wine (another way).— Bruise fine ripe raspberries with the back of a wooden spoon, put them into a stone jar, and pour over them an equal quantity of cold spring water. Leave them until the next day, strain off the liquor, and press the fruit. Dissolve in a small portion of the liquor one pound of loaf sugar for each quart of wine. Stir this into the rest, put the wine into a cask, and stir every day. When fermentation ceases, close the cask. In three months it will be ready for use. Raspberry Wine (another way).— Take forty-two quarts of sound ripe red raspberries, gathered in fine weather, pick them, and clear them from the stalks. Put them into a tub, and pour upon them ten gallons of boiling soft water, cover the vessel up close, and let the raspberries stand until the next day. Then take off the S(;um, press the fruit through a fine sieve, and when the liquid has stood to settle three or four hours, di-aw it off clear, and put it into your cask, filter the thick perfectly clear, and add that. Stir in by degrees twenty-five pounds of good moist sugar, and work it with six table- spoonfuls of fresh ale yeast, mixed well with two quarts of the liquor. Put paper and a tile over the bung- hole, keep the cask full, and let it work over. When fermentation has ceased, stop it up for a month, then rack it off into a clean vessel, filter the lees well, and put the wine again into the cask with an ounce of dissolved isinglass and three pints of French brandy

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