Raisin Wine. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Take one hundred weight of raisins, of the Smyrna sort, and put them into a tub with fourteen gallons of spring water.
  2. Let them stand covered for twenty-one days, stirring them twice every day.
  3. Strain the liquor through a hair-bag from the raisins, which must be well pressed to get out the juice; turn it into a vessel, and let it remain four months; then bung it up close, and make a vent-hole, which must be frequently opened, and left so for a day together.
  4. When it is of an agreeable sweetness, rack it off into a fresh cask, and put to it one gallon of British brandy, and, if you think it necessary, a little isinglass to fine it.
  5. Let it then stand one month, and it will be fit to bottle; but the longer it remains in the cask the better it will be.
Original Text
Raisin Wine. No. 1. Take one hundred weight of raisins, of the Smyrna sort, and put them into a tub with fourteen gallons of spring water. Let them stand covered for twenty-one days, stirring them twice every day. Strain the liquor through a hair-bag from the raisins, which must be well pressed to get out the juice; turn it into a vessel, and let it remain four months; then bung it up close, and make a vent-hole, which must be frequently opened, and left so for a day together. When it is of an agreeable sweetness, rack it off into a fresh cask, and put to it one gallon of British brandy, and, if you think it necessary, a little isinglass to fine it. Let it then stand one month, and it will be fit to bottle; but the longer it remains in the cask the better it will be.
Notes
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