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Cloudberry Wine

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)

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About the dish

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.

How to make it

  1. 1

    Crush the berries

    Use well-ripened cloudberries and crush them.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

Changes from the original

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.

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. 747)~97% of the text changedremovedadded
Multevin. (40 l.s anker.) 16 kg molter (godt modne). kg. multer 10 kg sukker (1 kg løses i vannet, resten i saften). 6 l vann (5–6 liter lunkent, samt mer til å fylle ankeret). Bruk godt modne molter og knus dem.. Løs 1 kg kg. sukker i 5–6 liter lunkent vann og hell det over bærene. La blandingen stå tildekket noen dager og rør i den daglig.. Press saften fra bærene. Hell nytt vann på pressrestene og press en gang til, slik at saften skilles 3 gr. vinstensyre rengjær (Tokayer) Bærene, som må være godt ut.. Løs resten av sukkeret i saften og fyll 40-liters ankeret helt, til om lag 5 cm fra spunshullet.. Sett ankeret lunt til gjæring, legg renset bomull modne, knuses, helles over spunshullet de første par dagene og rør daglig. Sett så gjærspunset i, tett med smeltet parafin og sett ankeret i kjelleren. Tapp vinen på flasker etter omkring et halvt år. 5—6 1. vann, hvori er opløst 1 kg. sukker. Behandlingsmåten for øvrig som forklart under vinlegning.

Note on Modernised

Mengder er ført opp i moderne enheter, og den korte henvisningen til «behandlingsmaaten under vinlægning» er utfylt med kapitlets alminnelige fremgangsmåte: presse, løse opp resten av sukkeret, fylle ankeret, gjære med gjærspuns og lagre.

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Frequently asked questions

How much cloudberries and sugar are needed?
For a 40-liter cask, 16 kg of well-ripened cloudberries and 10 kg of sugar are used, plus water.
How does one start the fermentation?
The berries are crushed and covered with 5–6 liters of water in which 1 kg of the sugar is dissolved. Further treatment follows the general procedure for winemaking.
How long does it take?
The recipe is intended for long aging — around half a year (about 180 days) from setup to finished wine.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook, 1914), page 619, in the chapter on winemaking and liqueurs.

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