Elder 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 12 days ago
Not a recipe
No
Ingredients (5)
for the wine
Instructions (11)
  1. Take elderberries, when ripe; pick them clean from the stalk.
  2. Press out the juice through a hair sieve or canvas-bag.
  3. Put three gallons of water on the husks from which the juice has been pressed.
  4. Stir the husks well in the water, and press them over again.
  5. Mix the first and second liquor together, and boil it for about an hour, skimming it clean as long as the scum rises.
  6. To every gallon of liquor put two pounds of sugar, and skim it again very clean.
  7. To every gallon put a blade of mace and as much lemon-peel, letting it boil an hour.
  8. After the sugar is put in, strain it into a tub, and, when quite cold, put it into a cask.
  9. Bung it close down, and look frequently to see that the bung is not forced up.
  10. Should your quantity be twelve gallons or more, you need not bottle it off till about April, but be sure to do so on a clear dry day, and to let your bottles be perfectly dry.
  11. If you have not more than five or six gallons, you may bottle it by Christmas on a clear fine day.
Original Text
Elder Wine. No. 1. Take elderberries, when ripe; pick them clean from the stalk; press out the juice through a hair sieve or canvas-bag, and to every gallon of juice put three gallons of water on the husks from which the juice has been pressed. Stir the husks well in the water, and press them over again; then mix the first and second liquor together, and boil it for about an hour, skimming it clean as long as the scum rises. To every gallon of liquor put two pounds of sugar, and skim it again very clean; then put to every gallon a blade of mace and as much lemon-peel, letting it boil an hour. After the sugar is put in, strain it into a tub, and, when quite cold, put it into a[384] cask; bung it close down, and look frequently to see that the bung is not forced up. Should your quantity be twelve gallons or more, you need not bottle it off till about April, but be sure to do so on a clear dry day, and to let your bottles be perfectly dry; but if you have not more than five or six gallons, you may bottle it by Christmas on a clear fine day.
Notes
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