How much does this recipe yield?

It is intended for a 40-liter cask, meaning about 40 liters of apple wine – roughly 40 servings.

Which apples should I use?

The recipe calls for tart apples, 40–45 kg to 40 liters of wine. Sour/tart fruit gives the wine better balance.

How long does it take?

Expect a long maturation – the stated total time is about 180 days (roughly half a year) from setting up to finished wine.

What is demerara sugar, and can I substitute it?

Demerara is a light brown raw sugar. The recipe allows rock sugar as an alternative; 6 kg sugar and 1 kg raisins are used together with 6 liters of water.

Apple Wine (Dessert Wine)

Name: Apple Wine (Dessert Wine)
Prep time: 3 h
Cook time: 4317 h
Total time: 4320 h
Yield: 40 servings
Cuisine: Norwegian
Ingredients: 42 kg tart apples (40–45 kg); 6 liter water; 6 kg demerara or rock sugar; 1 kg raisins

Erken's apple wine as a dessert wine (1914), for a 40-liter cask: 40–45 kg tart apples, 6 l water, 6 kg demerara or rock sugar, 1 kg raisins. Same method as ordinary apple wine, but more fruit and sugar give a stronger, sweeter wine.

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

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About the dish

A stronger and sweeter variant of the apple wine, intended as a dessert wine. Erken refers to the method for ordinary apple wine.

How to make it

1
Prepare the apples
Wash the apples, cut them up and remove the cores. Crush them in a mortar or trough.
2
Steep
Pour in 6 liters of water and let it stand for 2 days. Wring out the juice through a cloth.
3
Raisins and sugar
Soak the raisins in lukewarm water, crush them and wring them out together with the fruit. Dissolve the sugar in the juice.
4
Fermentation and bottling
Fill the juice into the cask, let it stand a couple of days in a warm place, and fit a fermentation bung. When fermentation is over, rack the wine and bottle it in March.

Changes from the original

Units modernized; the method is written out in steps based on the reference to the preceding apple wine recipe.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 618) → 1949 (korrekturlest, s. 744)~96% av teksten endretfjernetlagt til

~~(40 l.s~~ (20 l. anker.) ~~40—45~~ Ingrediensliste: 12 kg. syrlige faste epler ~~6 l. vand 6~~ 3½ kg. ~~demerara- eller kandissukker~~ sukker steinbergergjær vann 4 gr. gjærnæringssalt 1 kg. ~~rosiner. Fremgangsmaaten som ovenfor forklaret.~~ rognebær Fremgangsmåte: Eplene vaskes, opskjæres, og kjernehuset og all bedervet frukt tas vekk. Eplene knuses i en morter eller et trau, eller males hurtig 1 gang på kjøttkjern, påhelles varmt vann — inntil 8 l. — og står i 3 døgn. Saften vrides fra gjennem bærklædet. Man tilsetter rengjæren. Sukkeret kokes i 4 l. vann, avkjøles til 20° C og has på ankeret tillikemed gjærnæringssaltet. Ankeret står et par dager på et varmt sted, lukkes med gjærspuns, og når gjæringen er over, omstikkes vinen, idet man tapper den over i et rent anker. Vinen tappes på flasker i mars må ned, selvfølgelig en klar dag. Vinen kan nok benyttes like efter tapningen, men bedre er den efterett års forløp. Rognebærene gjør god virkning; de settes også til for garvesyrens skyld.

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Frequently asked questions

How much does this recipe yield?: It is intended for a 40-liter cask, meaning about 40 liters of apple wine – roughly 40 servings.
Which apples should I use?: The recipe calls for tart apples, 40–45 kg to 40 liters of wine. Sour/tart fruit gives the wine better balance.
How long does it take?: Expect a long maturation – the stated total time is about 180 days (roughly half a year) from setting up to finished wine.
What is demerara sugar, and can I substitute it?: Demerara is a light brown raw sugar. The recipe allows rock sugar as an alternative; 6 kg sugar and 1 kg raisins are used together with 6 liters of water.

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