A homemade wine from 6 kg bird cherries, 5 kg sugar and 6 l water, steeped for 6 days and fermented with pure-culture yeast in a 20 l cask. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 745.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 745 (falt i det fri)
The recipe is one of several homemade wines in the winemaking chapter of the 1949 edition. The method for the fermentation itself is referred to the general text on winemaking.
Crush the berries
Crush the berries, put them in a crock and pour the boiling water over. Leave for 6 days and stir every day.
Strain and dissolve sugar
Strain or wring out the juice. Dissolve the sugar in the juice.
Ferment the wine
Treat the wine further as explained under winemaking, with pure-culture yeast (Madeira yeast), in a 20 l cask or demijohn.
Note
Note: The stones of bird cherries contain substances that can form hydrogen cyanide, so avoid crushing the stones themselves. The wine contains alcohol and should be enjoyed in moderation.
The amounts are for a 20 l cask or demijohn and are unchanged. The fermentation procedure is not repeated, since the original refers to another section. A final note has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mengdene gjelder et 20 l anker eller ballong og er uendret. Selve gjæringsfremgangsmåten er ikke gjentatt, siden originalen henviser til et annet avsnitt. Et siste steg med råd er lagt til.
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