Receipt to Make Raisin Wine

[ Receipt to Make Raisin Wine ]

Date: 1767/12/31

Publication Format
Print

Type
Drink

Ingredients
raisins
water
French brandy
brandy

Places
Halifax
Nova Scotia

Source: Nova Scotia Gazette
Institution: Nova Scotia Archives | Source Origin: Nova Scotia Newspapers on Microfilm | Reference: Microfilm Reels 990, 8162, 8163, 9466

Description

Instructions for making wine from dried grapes and brandy to be ready for bottling in three years. The recipe was followed the next month by "A Receipt to Make a Rich Pleasant Wine." Vol 2, No. 74. Microfilm Reel 9466.


Images
Transcription

The following Receipt to make RAISIN WINE
we are desired to publish for the benefit of the
Public.

IN October or November take a clean iron
hooped pipe and set it in a close cellar, and put
therein four hundred gross weight of Raisins, 
cleared from the Stalks, which will weigh above
420 pounds by tale, and should not less: Put 
thereon water at the rate of a gallon, full wine
measure, for every six pounds of raisins, not less
than 70 gallons, rather more; stop it up close for
three days, when it will begin to ferment: First
open the spile, and as the fermentation increases 
take out the bung and lay it loose upon the hole.
When it has fermented a fortnight (or more or less
according to the violence of the fermentation) put
thereon a gallon on French Brandy, pouring it
very gently that it may rest on the top; this will
stop the fermentation; when it is quiet, stop it
close and let it remain for the winter, In April
draw it off into a wine hogshead of 63 gallons: if

it runs more than the hogshead, keep it in bottles
for filling up hereafter: Let it remain in the hog-
shead for a year ; then draw it off into barrels,
measuring a little less than the hogshead, to leave 
the dregs out and yet fill them: Let it stand an-
nother year in the barrels; when, if you find it too
sweet, keep it in the cask till the fall, and then
bottle it; being then three years old. Your keep-
ing it in the cask the last summer must depend
upon your taste,
    This may be begun in February or March, in
open weather and a dry cellar ; drawing it into
the hogshead in May, before the heat begins; but
the fall is the best time,