Malaga Raisin and Elderberry Wine

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the raisin base
For the elderberry juice
To add to the raisin and elderberry mixture
For fermentation
Instructions (15)
  1. To every gallon of water put six pounds of Malaga raisins, shredded small.
  2. Put the raisins into a vessel and pour the boiling hot water on them.
  3. Let it stand for nine days, stirring it twice every day.
  4. Get elderberries when full ripe, pick them off the stalks.
  5. Put the elderberries into an earthen pot and set them in a moderate oven all night.
  6. Strain the elderberries through a coarse cloth.
  7. To every gallon of the raisin liquor, add one quart of the elderberry juice.
  8. Stir the mixture well together.
  9. Toast a slice of bread and spread three spoonfuls of yeast on both sides.
  10. Put the yeasted bread into the wine mixture.
  11. Let it work for a day or two.
  12. Tun the wine into your cask.
  13. Fill it up as it works over.
  14. When it has done working, close it up.
  15. Let it stand for one year.
Original Text
'TO every gallon of water put fix pounds of Malaga raiſins ſhred ſmall, put them into a veſſel, pour the water on them boiling hot, and let it ſtand nine days, ſtirring it twice every day, get the elder berries when full ripe, pick them off the ſtalks, put them into an earthen pot, and ſet them in a moderate oven all night, then ſtrain them through a coarſe cloth; and to every gallon of liquor add one quart of this juice, ſtir it well together, then toaſt a ſlice of bread, and ſpread three ſpoonfuls of yeſt on both ſides, and put it in your wine, and let it work a day or two, then tun it into your caſk, fill it up as it works over, when it has done working cloſe it up, and let it ſtand one year.
Notes
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