Very Good Elderberry Wine

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

for the wine

elderberries, which should be ripe and fresh, and gathered on a dry day ↝ Elderberries, raw [Fruits and Fruit Juices]
boiling water on them, in the proportion of two gallons to three of berries ↝ Water, tap [Tap water]
three pounds of sugar, for every gallon ↝ Sugar, NFS [Sugars and honey]
three-quarters of an ounce of cloves, for every gallon ↝ Garlic, raw [Vegetables and Vegetable Products]
one ounce of ginger, for every gallon ↝ Ginger root, raw [Vegetables and Vegetable Products]
a large spoonful of new yeast mixed with a very small quantity of the wine ↝ Yeast [Not included in a food category]

Instructions (9)

Strip the berries, clean from the stalks, and measure them into a tub or large earthen pan.
Pour boiling water on them, in the proportion of two gallons to three of berries.
Press them down into the liquor, cover them closely, and let them remain until the following day.
Strain the juice from the fruit through a sieve or cloth.
Squeeze from the berries the greater part of the remaining juice and mix it with that which was first poured off.
Measure the whole, add to it three pounds of sugar, three-quarters of an ounce of cloves, and one ounce of ginger, for every gallon.
Boil it twenty minutes, keeping it thoroughly skimmed.
Put it, when something more than milk-warm, into a perfectly dry and sweet cask (or if but a very small quantity of wine be made, into large stone bottles).
Fill this entirely, and pour very gently into the bung hole a large spoonful of new yeast mixed with a very small quantity of the wine.

Original Text

VERY GOOD ELDERBERRY WINE.

Strip the berries, which should be ripe and fresh, and gathered on a dry day, clean from the stalks, and measure them into a tub or large earthen pan. Pour boiling water on them, in the proportion of two gallons to three of berries, press them down into the liquor, cover them closely, and let them remain until the following day; then strain the juice from the fruit through a sieve or cloth, and, when this is done, squeeze from the berries the greater part of the remaining juice; mix it with that which was first poured off, measure the whole, add to it three pounds of sugar, three-quarters of an ounce of cloves, and one ounce of ginger, for every gallon, and boil it twenty minutes, keeping it thoroughly skimmed. Put it, when something more than milk-warm, into a perfectly dry and sweet cask (or if but a very small quantity of wine be made, into large stone bottles, which answer for the purpose quite well), fill this entirely, and pour very gently into the bung hole a large spoonful of new yeast mixed with a very small quantity of the wine.

Notes

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