To make Wine with Corn, &c.

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 077

Originalrezept:

Take Ale Wort as soon as it is cool, and put it into a Barrel large enough to hold double the Quantity, adding to each Gallon one Pound and a half of the best Honey, together with Yeast sufficient to make it work. You must stir it all well together, and stop the Bung down so as Room may be left to let the Air in; cover it over likewise with Cloths, not neglecting every Day to stir it for a Quarter of an Hour till it has done working, which you must renew again with fresh Yeast three Times, continuing to stir it daily, as before; and at the last, before it has quite done working, stop down the Bung, leaving only the Space of a Peg-hole open for about two Days; which expired, you must close all up, and let it stand in a cool Cellar, and in two Months Time it will take both the Smell and Taste of Wine, and will accordingly.

Übersetzung:

Getreidewein

Kategorisierung:

:

Hauptzutaten: , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Wine with Corn, &c.", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 077,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-wine-with-corn-c (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.