Balm Wine

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
for the wine base
for fermentation
for bottling
Instructions (13)
  1. Boil forty pounds of sugar in nine gallons of water for two hours.
  2. Skim it well.
  3. Put it into a tub to cool.
  4. Take two pounds and a half of the tops of balm, bruise them, and put them into a barrel with a little new yeast.
  5. When the liquor is cold, pour it on the balm.
  6. Mix it well together.
  7. Let it stand twenty-four hours, stirring it frequently during the time.
  8. Then close it up.
  9. Let it stand six weeks.
  10. At the expiration of which rack it off.
  11. Put a lump of sugar into every bottle.
  12. Cork it well.
  13. It will be better the second year than the first.
Original Text
Balm Wine. BOIL forty pounds of sugar in nine gallons of water for two hours, skim it well, and put it into a tub to cool. Take two pounds and a half of the tops of balm, bruise them, and put them into a barrel with a little new yeast; and when the liquor is cold, pour it on the balm. Mix it well together, and let it stand twenty-four hour, stirring it frequently during the time. Then close it up, and let it stand six weeks, at the expiration of which rack it off, and put a lump of sugar into every bottle. Cork it well, and it will be better the second year than the first.
Notes
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