Orange Wine

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
base
flavoring and fermentation
Instructions (11)
  1. Add twenty-seven pounds of lump sugar to ten gallons of water.
  2. Boil the mixture for one hour, skimming it all the time.
  3. Take the peels of five dozen oranges, pared very thin, and put them into a tub.
  4. Pour the hot liquor from the fire onto the orange peels.
  5. When the liquor is almost cold, add three spoonfuls of good yeast (free from bitterness) and the juice of all the oranges.
  6. Let the mixture work for two or three days, stirring it twice a day.
  7. Transfer the mixture into a barrel with one quart of mountain wine and four ounces of the syrup of citron.
  8. Stir the wine and syrup well into the liquor.
  9. Leave the barrel open until the mixture has finished working.
  10. Close the barrel tightly and let it stand for six weeks.
  11. Bottle the wine.
Original Text
TO ten gallons of water add twenty-ſeven pounds of lump ſugar, boil it one hour, ſkim it it all the time, then take the peels of five dozen of oranges, pared very thin, put them into a tub; when you take the liquor off the fire pour it upon them, and when it is almoſt cold add to it three ſpoonfuls of good yeſt and free from being bitter, with the juice of all your oranges; let it work two or three days, ſtir it twice a day, then put it into a barrel with one quart of mountain wine, and four ounces of the ſyrup of citron; ſtir it well in the liquor; leave the barrel open till it has done working, then cloſe it well up, let it ſtand fix weeks, and then bottle it.
Notes
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