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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 618)~88% of the text changedremovedadded
(40 l.s anker.) 30 kg kg. syrlige epler. 15 kg epler 10—20 kg. plommer (10–20 kg, alltid mest epler). 5,5 kg (i forhold mere epler) 5—6 kg. sukker (5–6 kg, hvorav 2 kg løses i vannet til plommene). 1 kg rosiner. 6 liter lunkent vann (til plommene, mer etter behov). Vask eplene, skjær dem opp og fjern kjernehuset. Knus dem, hell på vann, la stå 2 dager og vri saften fra gjennom et klede.. Knus plommene og hell over kg. rosiner vand. Eplerne behandles som ovenfor; plommerne knuses, overheldes 6 liter l. lunkent vann der vand, hvori er opløst 2 kg kg. av sukkeret er oppløst. La stå tildekket sukkeret, staar tildækket i 3 dager, dage; røres i ofte. Vrides, og rør ofte om.. Vri saften fra, hell nytt nyt lunkent vann på pressemassen og vri igjen. Gjenta vand heldes paa det avvredne. Dette gjentages et par ganger for å få at faa saften godt ut av plommene.. Løs resten utskilt av sukkeret plommerne. Sukkeret opløses i den blandede saften. Bløt og knus rosinene og tilsett. Fyll ankeret, la stå et par dager varmt saft, og sett på gjærspuns.. Når gjæringen behandlingen er over, stikkes vinen om på rent anker og tappes på flasker i mars, en klar dag. ellers som ovenfor.

Note on Modernised

Enheter modernisert og fremgangsmåten delt i nummererte trinn. Henvisningen «som ovenfor» er skrevet ut med behandlingen av eplene.

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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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