Apple Wine

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Put into a pan four quarts of apples. crush lightly, and pour on to it a gallon of boiling water.
  2. Cover, and let it stand a fortnight, then strain, and to each pound of juice allow 1lb. of loaf sugar slightly moistened in hot water.
  3. When this is dissolved, pour the liquid into crocks, covered with a sheet of paper or a cloth to keep out the dust, but do not cork down.
  4. Let this stand until it has worked, i. e. until it is all covered with a thick scum; remove this with a quill or by the tap, and if no more scum rises by the next day, bottle, cork, and seal.
  5. It improves greatly by keeping.
Original Text
Apple Wine.—Put into a pan four quarts of apples. crush lightly, and pour on to it a gallon of boiling water. Cover, and let it stand a fortnight, then strain, and to each pound of juice allow 1lb. of loaf sugar slightly moistened in hot water. When this is dissolved, pour the liquid into crocks, covered with a sheet of paper or a cloth to keep out the dust, but do not cork down, Let this stand until it has worked, i. e. until it is all covered with a thick scum; remove this with a quill or by the tap, and if no more scum rises by the next day, bottle, cork, and seal. It improves greatly by keeping.
Notes
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