A rich light cherry wine✪ Cherry Wine
may be made as follows : — Take all Idnds of
ripe cherries, and bruise them in a tub till you
have extracted eight gallons of juice ; add six-
teen pounds of good moist sugar, and set the
liquor aside for three days covered closely up.
Put two gallons of soft water upon the fruit,
stir well for twenty minutes, and infuse for the
same length of time. Then pare the rinds off
four Seville oranges and three lemons — pare
them very thin — stone and slired four pounds of
SmjTna raisins, put them into a sweet ten-gallon
cask with the juice of the oranges and lemons
strained, and six ounces of sugar-candy. Mix
the liquors in the two vessels, and strain well ;
then filter through a flannel bag, and fill the
cask ; leave the bung out four or five days; add
a pint and a haK of brandy and an oimce of
isinglass dissolved in a little light wine, and
stop up the cask safelj' for eighteen months.
Then bottle the wine, seal the corks, and in six
or eight months it will be fit for use. This
wine will remain good for three years, not
longer.
Wine, Cherry (another way).— Pick IMo-
reUo cherries, not over-ripe, from their stalks,
mash them in a mortax, and press to detach the
WIN
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pulp without bruising the stones, and lot the
mass stand twenty-four hours. Press the pulp
through a coarse hair sieve, and to every three
gallons add from eight to nine pounds of loaf
sugar. Put the mixture into a cask, add yeast,
and allow it to ferment, then rack the wine
from its lees as soon as it grows clear. Some
makers of cherry wine crack the stones and
hang them with the hruised kernels in a hag
suspended from the hung-hole and in the cask
during the fermentation of the wine, which
thus acquires a nutty flavour. A good deal of
this wine is made in Russia, where it is a com-
mon practice to add honey to the cherries✪ Cherry Wine (Another Way).
Wine, Cider. — Mx sixteen gallons of
apple- juice, sixteen pounds of honey, four
oimces of white tartar; enclose in a hag one
ounce each of cinnamon, cloves, and mace✪ Cider Wine, and
suspend it in the mixture while fermenting.
When the fermentation is complete, add one
gallon of rum.
Wine, Clary. — Take nine gallons of cold
soft water, six pounds of honey, thirty pounds
of the best loaf sugar, and the whites of twelve
eggs heaten to a froth ; mix all these together,
and boil for an hour and a half, skimming and
stirring nearly all the time. Pour the liquor
into a cooler and add four quarts of clary tops
in flower ; work it at the proper temperature
with good fresh ale yeast, keepinaKit closely
covered up and stiiTcd well. Pick, 'stone, and
cut in pieces fourteen pounds of good Malaga
raisins ; pour over them three gallons of luke-
warm water that has been well boiled, stir well,
and let them steep for five days. At the end
of that time press the fruit in a hair bag, strain
the liquor from the flowers, add to it the rinds
of ten lemons✪ Clary Wine pared thin and their juice strained,
and put this into the cask, filling up, and keep
it open three or four days until the fermenta-
tion has entirely ceased. Then add two quarts
of French brandy, and stop it up for three
months, after which rack it off into a clean
cask, filter the lees, and fill the same cask again,
adding six ounces of sugar-candy bruised, and
an ounce of isinglass dissolved in two quarts of
wine.
Page 2296 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A rich light cherry wine may be made as follows : — Take all kinds of ripe cherries, and bruise them in a tub till you have extracted eight gallons of juice ; add sixteen pounds of good moist sugar, and set the liquor aside for three days covered closely up. Put two gallons of soft water upon the fruit, stir well for twenty minutes, and infuse for the same length of time. Then pare the rinds off four Seville oranges and three lemons — pare them very thin — stone and shred four pounds of Smyrna raisins, put them into a sweet ten-gallon cask with the juice of the oranges and lemons strained, and six ounces of sugar-candy. Mix the liquors in the two vessels, and strain well ; then filter through a flannel bag, and fill the cask ; leave the bung out four or five days; add a pint and a half of brandy and an ounce of isinglass dissolved in a little light wine, and stop up the cask safely for eighteen months. Then bottle the wine, seal the corks, and in six or eight months it will be fit for use. This wine will remain good for three years, not longer.
Wine, Cherry (another way).— Pick IMoreUo cherries, not over-ripe, from their stalks, mash them in a mortax, and press to detach the
WIN
( 1131 )
WIN
pulp without bruising the stones, and lot the mass stand twenty-four hours. Press the pulp through a coarse hair sieve, and to every three gallons add from eight to nine pounds of loaf sugar. Put the mixture into a cask, add yeast, and allow it to ferment, then rack the wine from its lees as soon as it grows clear. Some makers of cherry wine crack the stones and hang them with the hruised kernels in a hag suspended from the hung-hole and in the cask during the fermentation of the wine, which thus acquires a nutty flavor. A good deal of this wine is made in Russia, where it is a common practice to add honey to the cherries.
Wine, Cider. — Mix sixteen gallons of apple- juice, sixteen pounds of honey, four ounces of white tartar; enclose in a hag one ounce each of cinnamon, cloves, and mace, and suspend it in the mixture while fermenting. When the fermentation is complete, add one gallon of rum.
Wine, Clary. — Take nine gallons of cold soft water, six pounds of honey, thirty pounds of the best loaf sugar, and the whites of twelve eggs heaten to a froth ; mix all these together, and boil for an hour and a half, skimming and stirring nearly all the time. Pour the liquor into a cooler and add four quarts of clary tops in flower ; work it at the proper temperature with good fresh ale yeast, keeping it closely covered up and stiiTcd well. Pick, 'stone, and cut in pieces fourteen pounds of good Malaga raisins ; pour over them three gallons of lukewarm water that has been well boiled, stir well, and let them steep for five days. At the end of that time press the fruit in a hair bag, strain the liquor from the flowers, add to it the rinds of ten lemons pared thin and their juice strained, and put this into the cask, filling up, and keep it open three or four days until the fermentation has entirely ceased. Then add two quarts of French brandy, and stop it up for three months, after which rack it off into a clean cask, filter the lees, and fill the same cask again, adding six ounces of sugar-candy bruised, and an ounce of isinglass dissolved in two quarts of wine.
Records on this page
Cherry WineCherry Wine (Another Way)Cider WineClary Wine