DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mary Carnegie and Susan Gillespie cookbook, 1804-1905

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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 54

54 Raisin Wine - by Miss Lyall Montrose
To 100 pounds of Lexia Raisins take 25 Scotch pints of water mix them in a mashing vat. separating the raisins as they are put in from the stems which last are also put in. Stir the whole with a pole morning and evening for 14 days. Then squeeze the raisins from the liquor. fill a 20 pint Cask with it through a common search and put the remainder into large Bottles. The whole will ferment and keep the Cask constantly full from the Bottles - untill the fermentation ceases which may be known by putting the Ear to the Bung of the Cask - Let it stand six months - draw it off into a well seasoned Cask and add a Bottle of best Brandy to every 20 pints of wine. Bung up the Cask at last 4 months before bottling -  Put back the squeezed raisins into the mashing vat pour 11 or 12 pints of soft water on them -  stir them

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54 Raisin Wine - by Miss Lyall Montrose To 100 pounds of Lexia Raisins take 25 Scotch pints of water mix them in a mashing vat. separating the raisins as they are put in from the stems which last are also put in. Stir the whole with a pole morning and evening for 14 days. Then squeeze the raisins from the liquor. fill a 20 pint Cask with it through a common search and put the remainder into large Bottles. The whole will ferment and keep the Cask constantly full from the Bottles - untill the fermentation ceases which may be known by putting the Ear to the Bung of the Cask - Let it stand six months - draw it off into a well seasoned Cask and add a Bottle of best Brandy to every 20 pints of wine. Bung up the Cask at last 4 months before bottling - Put back the squeezed raisins into the mashing vat pour 11 or 12 pints of soft water on them - stir them