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Red Wine from Mixed Berries (40-liter cask)

Mixed fruit wine from 1914 for a 40-liter cask: sweet cherries, bilberries, red currants, black currants, cherries, sugar, and raisins; the berries are crushed and set in water overnight, pressed, fermented with an airlock, racked in March, and aged one year.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 622 (falt i det fri)

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About the dish

A blended wine of Norwegian garden and forest berries, made for a 40-liter cask. Such blended wines used up the whole berry season and were part of the autumn stores in large households.

How to make it

  1. 1

    Set the berries in water

    Crush all the berries and set them in water overnight.

  2. 2

    Press the juice

    Press out the juice, and pour fresh water over the pressing residue — enough to fill the cask to within 5 cm of the opening. Add the sugar and raisins.

  3. 3

    Fermentation

    Fit a fermentation bung (airlock) and let the wine ferment until fermentation is complete.

  4. 4

    Topping up

    Fill the cask completely with water and close it with a tight bung.

  5. 5

    Racking and aging

    In March, rack the wine, top up the cask again, and let the wine rest for 1 year.

  6. 6

    Bottling

    Bottle the wine.

Changes from the original

The measurements have been kept but written with modern fractions and units (l, kg). "Gjærspuns" is explained as a fermentation bung/airlock, and the method has been divided into steps in modern Norwegian.

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. 749)~75% of the text changedremovedadded
Rødvin av blandede bær. (40 l.s anker.) 4 kg kg. mørke moreller (mørke). 3,5 l blåbær. 3½ l. blåbær 3 kg rips. 1,25 kg solbær. kg. rips 1¾ kg. solbær 2 kg kirsebær. 2,5 kg sukker. 1 kg rosiner (som gjær). vann (nok til å fylle ankeret). Knus alle bærene kg. kirsebær 2½ kg. sukker Bordeaux vingjær vann. Bærene knuses og sett dem settes i vann natten over.. Press over, saften presses fra, og hell nytt vann has igjen over presserestene – presserestene, nok til å fylle ankeret til 5 cm cm. fra åpningen. Sukker og rosiner tilsettes.. Sett åpningen; gjærspuns settes i gjæringstapp (gjærlås) og la vinen gjære til gjæringen er ferdig.. Fyll ankeret helt over. Ankeret fylles nu med vann og lukk det med tett tapp.. spunses. I mars måned stikkes vinen om, ankeret tappes til på nytt, spunses og vinen ligger 1 år.. Tapp vinen år. Tappes på flasker.

Note on Modernised

Målene er beholdt, men skrevet med moderne brøkform og enheter (l, kg). «Gjærspuns» er forklart som gjæringstapp/gjærlås, og fremgangsmåten er delt i trinn på moderne norsk.

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Frequently asked questions

Which berries go into this red wine?
4 kg dark sweet cherries, 3½ l bilberries, 3 kg red currants, 1¼ kg black currants, and 2 kg cherries, plus 2½ kg sugar, 1 kg raisins, and water. The recipe is made for a 40-liter cask.
How long does it take before the wine is ready?
Allow around a year and a bit more: the berries stand in water overnight, then it ferments with an airlock until fermentation is complete. In March the wine is racked, bunged, and rests for 1 year before being bottled.
How much water is added, and how is the cask filled?
After the juice is pressed, water is added to the pressing residue — enough to fill the cask to within 5 cm of the opening. When fermentation is complete, the cask is filled completely with water and bunged.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 622, in the chapter on winemaking and liqueurs.

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