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Apple Wine

Erken's apple wine (1914) for a 20-liter cask (anker): 25 kg tart apples, 1 kg rowanberries (for tannin), 2½ kg sugar, raisins, and up to 5 l water. Apples are crushed and steeped 2 days, the juice pressed, sugar dissolved in, fermented in the cask, and bottled in March.

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

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About the dish

Apple wine was one of the most common homemade wines in Norwegian homes in the early 1900s, made from tart garden apples. Erken recommends rowanberries as a natural source of tannin.

How to make it

  1. 1

    Prepare the apples

    Wash the apples, cut them up, and remove the core.

  2. 2

    Crush and steep

    Crush the apples in a mortar or trough, pour on water – up to 5 liters – and let stand for 2 days.

  3. 3

    Press the juice

    Wring the juice out through a cloth (straining cloth).

  4. 4

    Raisins

    Soak the raisins in lukewarm water, crush them, and wring them out together with the fruit, or on their own.

  5. 5

    Fill the cask

    Dissolve the sugar in the juice and pour it all into the cask. Let the cask stand a couple of days in a warm place, then close it with a fermentation bung.

  6. 6

    Racking and bottling

    When fermentation is over, rack the wine over into a clean cask. Bottle in March, preferably on a clear day. The wine can be used right away, but improves after a year of storage.

Changes from the original

Units have been modernized. The quantity of raisins is not fully legible in the OCR text and has been set to ½ kg. "Berry cloth" is described as a cloth/straining cloth, and the method has been divided into steps.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 811)~99% of the text changedremovedadded
25 kg syrlige epler. 1 kg rognebær (for garvesyrens skyld). 2,5 kg sukker. 0,5 kg rosiner (mengden er usikker i kilden). 5 liter vann (inntil 5 liter). Vask eplene, skjær dem opp og ta ut kjernehuset.. Knus eplene i en morter eller et trau, hell på vann – inntil 5 liter – og la stå i 2 dager.. Vri saften fra gjennom et klede (silduk).. Bløt rosinene i lunkent vann, knus dem og vri dem sammen Løskokt ris blandes med frukten, eller for seg selv.. Løs sukkeret i saften og hell alt på ankeret. La ankeret stå et par dager på et varmt sted, og lukk deretter eplemos, søtes med gjærspuns.. Når gjæringen er over, stikkes vinen om på et rent anker. Tapp på flasker i mars, helst en klar dag. Vinen kan brukes straks, men blir bedre etter et års lagring. honning eller litt brunet sukker. Fløte eller vaniljesaus til.

Note on Modernised

Enheter er modernisert. Mengden rosiner er ikke fullt lesbar i OCR-teksten og er satt til ½ kg. «Bærklæde» er beskrevet som klede/silduk, og fremgangsmåten er delt i trinn.

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Frequently asked questions

How long does it take to make apple wine?
Figure on around half a year (about 180 days). The apple mass stands 2 days with water, the juice ferments in the cask, and the wine is bottled in March. It can be used right after bottling, but improves with longer storage.
What apples and quantities do I need?
The recipe is meant for a 20-liter cask: 25 kg tart apples, 1 kg rowanberries, 2½ kg sugar, ½ kg raisins, and water (up to 5 liters).
How are the raisins handled?
The raisins are soaked in lukewarm water, crushed, and wrung out together with the fruit – or on their own – so that their juice goes into the wine.
What do you do after fermentation?
The cask stands a couple of days in the warmth and is closed with a fermentation bung. When fermentation is over, the wine is racked by pouring it over into a clean cask, and then bottled in March on a clear day.

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