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Rhubarb, Gooseberry and Currant Wine

Blended wine of 8 kg rhubarb, 14 liters gooseberries and 1.5 kg white currants with 11 kg crushed sugar and 1 kg raisins; made by the same method as Erken's rhubarb wine with fermentation in a tub for 14 days, a new water extraction over 4 days and further fermentation in a cask.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 620 (falt i det fri)

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About the dish

From the chapter "Winemaking, liqueurs etc." in "Stor kokebok" (1914). A blended wine of rhubarb, gooseberries and white currants. Erken refers to the method for rhubarb wine, in which the stalks and berries are put in a tub with water, ferment under daily stirring for 14 days, are strained off, get fresh water for 4 days, and the juice is then set in a cask with the sugar.

How to make it

  1. 1

    Prepare the ingredients

    Wash the rhubarb stalks, dry them and cut them up small without stringing them. Clean the gooseberries and currants and crush the berries. Rinse the raisins and chop them coarsely.

  2. 2

    Put in the tub

    Put everything into a wooden tub filled no more than two-thirds, and pour over lukewarm water.

  3. 3

    First fermentation

    Set the tub in a warm place, cover well and stir thoroughly with a ladle every day for 14 days. Then strain off the juice into another tub.

  4. 4

    Second extraction

    Pour fresh water over the remains and let stand the same way for 4 days. Strain off and mix with the first juice.

  5. 5

    Sugar and cask

    Dissolve the sugar in the juice, strain everything into the cask and set it in a warm place to ferment. Stir it every day with a stick to speed up the fermentation.

  6. 6

    Aging

    When the hissing subsides, top up with water, drive the bung in well and set the cask in the cellar. Let the wine rest undisturbed until near Christmas, then rack it into another demijohn or cask with a siphon.

Changes from the original

Units and spelling modernized, "crushed" explained as crushed white sugar, and the method that the original merely refers to (rhubarb wine) written out in numbered steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 620) → 1949 (korrekturlest, s. 747)~92% av teksten endretfjernetlagt til
Rabarber-, Rabarbra-, stikkelsbær- og ribsvin. 8 kg. rabarber 14 l. stikkelsbær 1 1/2 kg. hvit ribs 11 kg. crushed 1 kg. rosiner vand. Fremgangsmaaten ripsvin. Fremgangsmåten som forklaret forklart ved rabarbervin. rabarbravin. Bærene må være fullmodne og tørre; de renses for blade og stilker, knuses, og saften vrides gjennem et klæde.

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Frequently asked questions

What ingredients are needed for this wine?
8 kg rhubarb, 14 liters gooseberries, 1 1/2 kg white currants, 11 kg sugar (crushed), 1 kg raisins and water. The recipe is intended for about 40 servings.
How is the wine made?
The original text refers to the method for rhubarb wine: the same method is used, only with this blend of rhubarb, gooseberries and white currants. You therefore need to look up the rhubarb wine recipe for the details.
How long does it take?
Allow a long maturing time, the stated total time is about 180 days, that is, around half a year from setting up to finished wine.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 620, in the chapter on winemaking and liqueurs.

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