BALM WINE

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
wine base
Instructions (5)
  1. Take nine gallons of water to forty pounds of sugar, boil it gently for two hours, scum it well, then put it into a tub to cool.
  2. Take two pounds and a half of the tops of balm, bruise it, and put it into a barrel with a little new yeft.
  3. When the liquor is cold pour it on the balm, stir it well together, and let it stand twenty-four hours, and keep stirring it often.
  4. Close it up, and let it stand six weeks, then rack it off, and put a lump of sugar into every bottle, cork it well.
  5. It will be better the second year than the first.
Original Text
To make BALM WINE. TAKE nine gallons of water to forty pounds of sugar, boil it gently for two hours, scum it well, then put it into a tub to cool, then take two pounds and a half of the tops of balm, bruise it, and put it into a barrel with a little new yeft, and when the liquor is cold pour it on the balm, stir it well together, and let it stand twenty-four hours, and keep stirring it often, then close it up, and let it stand six weeks, then 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.—N. B. Clary wine is made the same way.
Notes
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