Clary Wine

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 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Boil fifteen gallons of water, with forty five pounds of sugar, skim it, when cool put a little to a quarter of a pint of yeast, and so by degrees add a little more.
  2. In an hour pour the small quantity to the large, pour the liquor on clary flowers, picked in the dry; the quantity for the above is twelve quarts.
  3. Those who gather from their own garden may not have sufficient to put in at once, and may add as they can get them, keeping account of each quart.
  4. When it ceases to hiss, and the flowers are all in, stop it up for four months.
  5. Rack it off, empty the barrel of the dregs, and adding a gallon of the best brandy, stop it up, and let it stand six or eight weeks then bottle it.
Original Text
Clary Wine. Boil fifteen gallons of water, with forty five pounds of sugar, skim it, when cool put a little to a quarter of a pint of yeast, and so by degrees add a little more. In an hour pour the small quantity to the large, pour the liquor on clary flowers, picked in the dry; the quantity for the above is twelve quarts. Those who gather from their own garden may not have sufficient to put in at once, and may add as they can get them, keeping account of each quart. When it ceases to hiss, and the flowers are all in, stop it up for four months. Rack it off, empty the barrel of the dregs, and adding a gallon of the best brandy, stop it up, and let it stand six or eight weeks then bottle it.
Notes
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