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Red Currant Wine

Red currant wine for a 40-liter cask: 16 kg red currants and 2 kg black currants are pressed, the juice is mixed with 13.5 kg sugar, filled into the cask with water and raisins or wine yeast, and fermented in a warm spot with cotton over the bunghole before a fermentation bung is fitted.

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). This is the main recipe for red currant wine, and several of the chapter's other fruit wines refer back to this method. Laureiro and Steinberg are names of the pure wine-yeast cultures of the day.

How to make it

  1. 1

    Clean the berries

    The berries must be fully ripe and dry. Clean them of leaves and stems.

  2. 2

    Press the juice

    Crush the berries and wring the juice out through a cloth.

  3. 3

    Mix with sugar

    Dissolve the sugar in the juice.

  4. 4

    Fill the cask

    Pour the juice into a 40-liter cask together with the raisins or wine yeast, and top up with water to about 5 cm from the bunghole.

  5. 5

    Fermentation

    Set the cask to ferment in a warm place. Lay clean cotton over the bunghole for the first couple of days and stir the wine with a stick once daily. Then fit the fermentation bung and stir the wine no more.

Changes from the original

Units and spelling are modernized ("ribs" → rips), and the method is broken into numbered steps. Otherwise the content is unchanged.

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. 746)~90% of the text changedremovedadded
(40 l.s anker.) 16 kg kg. rips (fullmodne og tørre bær). 2 kg solbær. 13,5 kg sukker. 1 kg rosiner (eller rengjær (Laureiro eller Steinberg)). vann (til å fylle ankeret). kg. solbær 13 kg. sukker Steinbergergjær. Bærene må være fullmodne og tørre. Rens dem tørre; de renses for blad blade og stilker.. Knus bærene stilker, knuses, og vri saften fra gjennom et klede.. Løs sukkeret i saften.. Hell saften på et 40 liters anker sammen med rosinene eller rengjæren, og fyll etter med vann til ca. 5 cm fra spunshullet.. Sett ankeret til gjæring på vrides gjennem et lunt sted. Legg renset bomull over spunshullet de første par dagene og rør i vinen med en stokk én gang daglig. Sett deretter i gjærspunset og rør ikke mer i vinen. klæde. Behandlingsmåten som forklart ved rabarbravin.

Note on Modernised

Enheter og skrivemåte er modernisert («ribs» → rips), og fremgangsmåten er delt i nummererte trinn. Ellers er innholdet uendret.

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Frequently asked questions

How much fruit and sugar is needed for a 40-liter cask?
16 kg fully ripe red currants, 2 kg black currants, and 13½ kg sugar, plus 1 kg raisins or wine yeast (Laureiro or Steinberg).
How are the berries handled?
The berries must be fully ripe and dry. They are cleaned of leaves and stems, crushed, and the juice is wrung out through a cloth. The sugar is dissolved in the juice.
How is the cask filled, and how should it ferment?
The juice is filled into the cask and water is added to about 5 cm from the bunghole. The cask is set to ferment in a warm place. Lay clean cotton over the bunghole for the first couple of days and stir the wine with a stick once daily. Then fit the fermentation bung and stir no more.
How long does it take?
The recipe is figured for a long time – around half a year (about 180 days) from the start of fermentation to finished wine. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 620.

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