Raisinwine, with Cider

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Put two hundred weight of Malaga raisins into a cask, and pour upon them a hogshead of good sound cider that is not rough.
  2. Stir it well two or three days; stop it, and let it stand six months; then rack into a cask that it will fill, and put in a gallon of the best brandy.
For keeping raisinwine
  1. If raisinwine be much used, it would answer well to keep a cask always for it, and bottle off one year’s wine just in time to make the next, which, allowing the six months of infusion, would make the wine to be eighteen months old.
  2. In cider countries this way is very economical; and even if not thought strong enough, the addition of another quarter of a hundred of raisins would be sufficient, and the wine would still be very cheap.
Processing the raisins
  1. When the raisins are pressed through a horsehair bag, they will either produce a very good spirit by distillation, and must be sent to a chymist who will do it (but if for that purpose, they must be very little pressed); or they will make excellent vinegar, on which article see page 116.
  2. The stalks should be picked off for the above, and may be thrown into any cask of vinegar that is making; being very acid.
Original Text
Raisinwine, with Cider. Put two hundred weight of Malaga raisins into a cask, and pour upon them a hogshead of good sound cider that is not rough. Stir it well two or three days; stop it, and let it stand six months; then rack into a cask that it will fill, and put in a gallon of the best brandy. If raisinwine be much used, it would answer well to keep a cask always for it, and bottle off one year’s wine just in time to make the next, which, allowing the six months of infusion, would make the wine to be eighteen months old. In cider countries this way is very economical; and even if not thought strong enough, the addition of another quarter of a hundred of raisins would be sufficient, and the wine would still be very cheap. When the raisins are pressed through a horsehair bag, they will either produce a very good spirit by distillation, and must be sent to a chymist who will do it (but if for that purpose, they must be very little pressed); or they will make excellent vinegar, on which article see page 116. The stalks should be picked off for the above, and may be thrown into any cask of vinegar that is making; being very acid.
Notes
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