Lemon Wine

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.
Time: Cook: 30 min Total: 30 min
Yield: 10.0 gallons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

for the wine base

gallon of water ↝ Water, tap [Tap water]
three pounds and a half of loaf-sugar

for fermentation

to every ten gallons, when cold, put a pint of yest

for flavouring

peels and juice of eight lemons ↝ Lemon, raw [Citrus fruits]

for preservation

To every ten gallons add a pint of brandy ↝ Brandy [Liquor and cocktails]

Instructions (6)

To every gallon of water put three pounds and a half of loaf-sugar; boil it half an hour.
To every ten gallons, when cold, put a pint of yest.
Put it next day into a barrel, with the peels and juice of eight lemons; you must pare them very thin, and run the juice through a jelly-bag. Put the rinds into a net with a stone in it, or it will rise to the top and spoil the wine.
To every ten gallons add a pint of brandy.
Stop up the barrel, and in three months the wine, if fine, will be fit for bottling.
The brandy must be put in when the wine is made.

Original Text

Lemon Wine.

To every gallon of water put three pounds and a half of loaf-sugar; boil it half an hour, and to every ten gallons, when cold, put a pint of yest. Put it next day into a barrel, with the peels and juice of eight lemons; you must pare them very thin, and run the juice through a jelly-bag. Put the rinds into a net with a stone in it, or it will rise to the top and spoil the wine. To every ten gallons add a pint of brandy. Stop up the barrel, and in three months the wine, if fine, will be fit for bottling. The brandy must be put in when the wine is made.

Notes

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