[ A Receipt: To Make Sage Wine Not Inferior to Hermettage Claret ]
Date: Published sometime in 1791. | 1791/01/01 to 1791/12/31
Source: Nova Scotia Calender, or an Almanack [...] by Metonicus
Institution: Nova Scotia Archives | Reference: AK.AY.N85M / No Microfilm Available
Instructions for making wine from sugar, sage, and lemons.
To make Sage Wine not inferior to Hermettage Claret
TO three Gallons of Water put six Pounds of Sugar; boil and scum till
you think it boiled enough; then pour into a Tub, in which are half a Peck
of Sage Leaves; Red Sage is the properest, well picked and washed; when
the Liquor is cool, put in the Juice of four Lemons beaten well with some
good Yeast; mix well, and cover and let them stand forty-eight Hours, then
strain through a fine Hair Seive, and put into a Vessel not too big, and, when
it has done working, stop it close. In three Weeks Time it will be fit to
bottle, when add to each Bottle a Lump of Loaf-Sugar. When ripe drink;
which it will be in three Months Time.