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Apple Wine

A historic 1900 apple wine: peeled apples and pears are sliced into a 40-liter cask, covered with boiling sugar syrup, fermented about 3 weeks with constant topping up of cold water, and bottled with sugar, tartaric acid and baking soda for a sparkling effect.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 306 (falt i det fri)

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About the dish

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Eplevin utnyttet høstens frukt, gjerne nedfallsfrukt som ikke egnet seg til lagring. Tilsetningen av vinsyre og natron i flasken ga en frisk, lett musserende drikk.

How to make it

  1. 1

    Clean the fruit

    Peel the apples and pears, remove cores and all dark spots. Cut into thin slices and place them in the 40-liter cask.

  2. 2

    Sugar syrup

    Dissolve the sugar in the boiling water and pour it over the fruit.

  3. 3

    Fill up

    Put the bung in place. After 2 hours, fill the cask with cold water, and then lay only a piece of clear cloth over it against flies.

  4. 4

    Fermentation

    While the fermentation is going on, about 3 weeks, keep topping up the cask with cold water until it is full.

  5. 5

    Bottling

    Draw off into bottles. First put 1 tsp of white sugar and 2 grams of tartaric acid in each bottle, and after bottling a pinch of baking soda. Cork at once with good, soaked and wiped corks.

Changes from the original

Priser fjernet. «theske» modernisert til ts. Framgangsmåte hentet i sin helhet over sideskiftet fra s. 306 til s. 307. Mål beholdt metrisk.

Time machine – what changed?

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Frequently asked questions

Is homemade apple wine legal in Norway?
Yes, adults over 18 may ferment fruit wine for personal use. Selling requires a license, and home distilling of spirits is prohibited.
Why is baking soda added to the bottle?
Sugar, tartaric acid and baking soda in the bottle start a small secondary fermentation/carbonation that makes the wine lightly sparkling. Use strong bottles and a small addition, since pressure can build up.

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