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.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 618) → Modernised~92% of the text changedremovedadded

~~(40 l.s anker.) 40—45 kg.~~ 42 kg syrlige epler (40–45 kg). 6 ~~l. vand~~ liter vann. 6 ~~kg.~~ kg demerara- eller ~~kandissukker~~ kandissukker. 1 ~~kg.~~ kg rosiner. ~~Fremgangsmaaten som ovenfor forklaret.~~ Vask eplene, skjær dem opp og fjern kjernehuset. Knus dem i morter eller trau.. Hell på 6 liter vann og la stå i 2 dager. Vri saften fra gjennom et klede.. Bløt rosinene i lunkent vann, knus dem og vri dem sammen med frukten. Løs sukkeret i saften.. Fyll saften på ankeret, la det stå et par dager varmt, sett på gjærspuns. Når gjæringen er over, stikkes vinen om og tappes på flasker i mars.

Note on Modernised

Enheter modernisert; fremgangsmåten er skrevet ut i trinn med utgangspunkt i henvisningen til den foregående eplevinsoppskriften.

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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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