Sycamore Wine

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Wine Base
Instructions (14)
  1. Boil the sap for half an hour.
  2. Add the powder sugar.
  3. Beat the whites of three eggs to a froth and mix them with the liquor (be careful not to poach the eggs if the liquor is too hot).
  4. Scum the mixture very well.
  5. Boil it for half an hour.
  6. Strain it through a hair sieve.
  7. Let it stand until the next day.
  8. Pour it clean from the sediments.
  9. Add half a pint of good yeast to every twelve gallons of the mixture.
  10. Cover it close up with blankets until it is white over.
  11. Put it into the barrel and leave the bung-hole open until it has done working.
  12. Close it well up.
  13. Let it stand for three months.
  14. Bottle it.
Original Text
To make SYCAMORE Wine. TAKE two gallons of the sap and boil it half an hour, then add to it four pounds of fine powder sugar, beat the whites of three eggs to a froth, and mix them with the liquor, but if it be too hot, it will poach the eggs, scum it very well, and boil it half an hour, then strain it through a hair sieve, and let it stand till next day, then pour it clean from the sediments, put half a pint of good yeft to every twelve gallons, cover it close up with blankets till it is white over, then put it into the barrel, and leave the bung-hole open till it has done working, then close it well up, let it stand three months, then bottle it, the fifth part of the sugar must be loaf, and if you like raisins, they are a great addition to the wine.—N. B. You may make birch wine the same way.
Notes
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