Home-made Champagne

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (14)
  1. Bruise well with a wooden mallet 7lb. green gooseberries and 14lb. of good rhubarb, cut into inch lengths.
  2. Put it into a large tub with a wooden tap fitted near the bottom.
  3. Pour five gallons of freshly boiled and boiling water upon it.
  4. Let it stand for five days.
  5. When a thick crust forms on the surface draw off as in the previous recipe.
  6. Mix into it 31/2lb. of sugar to each gallon of liquid.
  7. Mix it well.
  8. Put it into a very clean cask.
  9. Add a quart of elderflower water.
  10. Add about 21/2oz. of gelatine, dissolved as before in a pint of the wine, heated.
  11. Draw it off in twenty-four hours.
  12. Bottle in champagne bottles, wiring it down.
  13. Keep in an even moderate temperature.
  14. Improves by keeping.
Original Text
Home-made Champagne.—Bruise well with a wooden mallet 7lb. green gooseberries and 14lb. of good rhubarb, cut into inch lengths; now put it into a large tub with a wooden tap fitted near the bottom, pour five gallons of freshly boiled and boiling water upon it, and let it stand for five days. When a thick crust forms on the surface draw off as in the previous recipe, then mix into it 3½lb. of sugar to each gallon of liquid, mix it well, and put it into a very clean cask, add a quart of elderflower water, and about 2½oz. of gelatine, dissolved as before in a pint of the wine, heated; draw it off in twenty-four hours, then bottle in champagne bottles, wiring it down. Keep in an even moderate temperature. Improves by keeping.
Notes
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