Cloudberry wine for a 40-liter cask: 16 kg ripe cloudberries are crushed and covered with 5–6 l lukewarm water and 1 kg sugar, pressed, the remaining 10 kg sugar dissolved in the juice, the cask filled, and the wine fermented with a fermentation bung before aging.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 619 (falt i det fri)
Cloudberry wine is among the most exclusive homemade wines in Erken's chapter "Winemaking, liqueurs, etc." (1914). The recipe is intended for a 40-liter cask.
Crush the berries
Use well-ripened cloudberries and crush them.
Sugar water over
Dissolve 1 kg sugar in 5–6 liters of lukewarm water and pour it over the berries. Let the mixture stand covered for a few days and stir it daily.
Press the juice
Press the juice from the berries. Pour fresh water over the pressing residue and press once more, so the juice is well extracted.
Fill the cask
Dissolve the rest of the sugar in the juice and fill the 40-liter cask completely, to about 5 cm from the bung hole.
Fermentation and aging
Set the cask in a warm place to ferment, lay cleaned cotton over the bung hole for the first couple of days, and stir daily. Then insert the fermentation bung, seal with melted paraffin, and put the cask in the cellar. Bottle the wine after about half a year.
Quantities are given in modern units, and the brief reference to "the method of treatment under winemaking" has been filled out with the chapter's general procedure: press, dissolve the rest of the sugar, fill the cask, ferment with a fermentation bung, and age.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!