peach wine
(from The Lady's Receipt-book: A Useful Companion for Large Or Small Families, by Eliza Leslie, 1847)
Ingredients:
Instructions:
(from The Lady's Receipt-book: A Useful Companion for Large Or Small Families, by Eliza Leslie, 1847)
Ingredients:
8 lbs. ripe, juicy, free-stone peaches
2 gallons soft water
5 lbs. loaf-sugar
toasted bread
strong, fresh yeast
1 bottle of muscadel, or sweet malaga wine
After standing 6 months, if not clear:
1 ounce of powdered gum-arabic
1 ounce of powdered chalk
Instructions:
Take eight pounds of ripe, juicy, free-stone peaches, of the best kind. Slice them into two gallons of soft water; and add five pounds of loaf-sugar, broken small. Crack all the stones; extract the kernels; break them up; and lay them in the bottom of a clean tub. Put the peaches, with the dissolved sugar, into a kettle; and boil and skim it, until the scum ceases to rise. Then strain it, through a large sieve, into the tub that has the kernels in the bottom. Stir all well together, and cover it closely till it grows quite cool. Then put in a large slice of toasted bread, covered all over with strong, fresh yeast. Leave it to ferment; and, when the fermentation is over, strain it into a keg, and add a bottle of muscadel or sweet malaga wine. Let it stand six months. Then draw off a little in a glass, and, if it is not quite clear, take out a pint of the wine; mix with it an ounce of powdered gum-arabic; dissolve it in a slow heat; and then add an ounce of powdered chalk. When they are dissolved, return the pint of wine to the keg, stirring it in, lightly, with a stick; but taking care not to let the stick go down to the bottom, lest it should disturb the lees, or sediment. Let it stand three days longer, and then bottle it. It will be fit for use in another six months.
Apricot wine may be made in the same manner.
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