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Apple and Plum Wine

Erken's apple and plum wine (1914) for a 40-liter cask: 30 kg tart apples, 10–20 kg plums, 5–6 kg sugar, 1 kg raisins. The plums steep for 3 days in sugar water and are pressed several times; the juices are combined and fermented like apple wine.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 618 (falt i det fri)

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About the dish

Erken suggests several fruit blends for wine, and apple and plum wine was a way to make use of large plum harvests. The recipe continues on the next page in the book.

How to make it

  1. 1

    The apples

    Wash the apples, cut them up and remove the cores. Crush them, pour on water, let stand 2 days and wring out the juice through a cloth.

  2. 2

    The plums

    Crush the plums and pour over 6 liters of lukewarm water in which 2 kg of the sugar is dissolved. Let stand covered for 3 days, stirring often.

  3. 3

    Press the plums

    Wring out the juice, pour fresh lukewarm water over the pressed pulp and wring again. Repeat a couple of times to extract the juice well from the plums.

  4. 4

    Combine and ferment

    Dissolve the rest of the sugar in the combined juice. Soak and crush the raisins and add them. Fill the cask, let it stand a couple of days in a warm place and fit a fermentation bung.

  5. 5

    Racking and bottling

    When fermentation is over, rack the wine into a clean cask and bottle it in March, on a clear day.

Changes from the original

Units modernized and the method divided into numbered steps. The reference 'as above' has been written out with the treatment of the apples.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 618) → 1949 (korrekturlest, s. 745)~40% av teksten endretfjernetlagt til
(40 l.s anker.) 30 kg. syrlige epler 10—20 kg. kg plommer (i forhold mere epler) 5—6 kg. sukker 1 kg. rosiner vand. Eplerne steinbergergjær vann 4 gr. gjærnæringssalt. Eplene behandles som ovenfor; plommerne plommene knuses, overheldes overhelles 6 l. lunkent vand, vann, hvori er opløst 2 kg. av sukkeret, staar tildækket står tildekket i 3 dage; dager; røres i ofte. Vrides, og nyt nytt lunkent vand heldes paa vann helles på det avvredne. Dette gjentages gjentas et par ganger for at faa å få saften godt utskilt av plommerne. plommene. Sukkeret opløses i den blandede saft, og behandlingen er ellers som ovenfor.

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Frequently asked questions

How much fruit and sugar are needed?
For a 40-liter cask: 30 kg tart apples, 10–20 kg plums (more apples than plums), 5–6 kg sugar and 1 kg raisins, plus water.
How are the plums treated?
The plums are crushed and covered with 6 l lukewarm water in which 2 kg of the sugar is dissolved. The mixture stands covered for 3 days and is stirred often, then wrung out. Fresh lukewarm water is poured over the remains, and this is repeated a couple of times to extract all the juice.
How long does the wine take?
The recipe is intended for long storage – allow around half a year (about 180 days) from start to finished wine. The sugar is dissolved in the combined apple and plum juice; otherwise it is treated like apple wine.

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