Rose Wine

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
optional improvement
Instructions (8)
  1. Put into a well-glazed earthen vessel three gallons of rose-water drawn with a cold still.
  2. Put into it a sufficient quantity of rose-leaves, cover it close, and set it for an hour in a kettle or copper of hot water, to take out the whole strength and flavour of the roses.
  3. When it is cold, press the rose-leaves hard into the liquor, and throw fresh ones on it, repeating it till the liquor has got the full strength of the roses.
  4. To every gallon of liquor put three pounds of loaf sugar, and stir it till, that it may melt and disperse in every part.
  5. Then put it into a cask, or other convenient vessel, to ferment, and throw into it a piece of bread toasted hard and covered with yeast.
  6. Let it stand a month, when it will be ripe, and have all the fine flavour and scent of the roses.
  7. If you add some wine and spices, it will be a considerable improvement.
  8. By the same mode of infusion, wines may be made from any other flowers that have an odoriferous scent, and grateful flavour.
Original Text
Rose Wine PUT into a well-glazed earthen vessel three gallons of rose-water drawn with a cold still. Put into it a sufficient quantity of rose-leaves, cover it close, and set it for an hour in a kettle or copper of hot water, to take out the whole strength and flavour of the roses. When it is cold, press the rose-leaves hard into the liquor, and throw fresh ones on it, repeating it till the liquor has got the full strength of the roses. To every gallon of liquor put three pounds of loaf sugar, and stir it till, that it may melt and disperse in every part. Then put it into a cask, or other convenient vessel, to ferment, and throw into it a piece of bread toasted hard and covered with yeast. Let it stand a month, when it will be ripe, and have all the fine flavour and scent of the roses. If you add some wine and spices, it will be a considerable improvement. By the same mode of infusion, wines may be made from any other flowers that have an odoriferous scent, and grateful flavour.
Notes
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