Skip to main content
Drink

Mixed Fruit Wine

A fermented wine made from currants, gooseberries, cherries, raspberries, bruised fruit, and sugar, finished with brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Black currant and brandy work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 55 recipes. Both carry ethyl butyrate, which smells apple, fruity. The science ↓

Mixed Fruit Wine

Ingredients

Directions

Make the first wine

  1. Extract juice from 3 sieves of white currants and 2 sieves of red gooseberries to yield 40 pints.

  2. To each gallon of juice, add 2 gallons of water and 3.5 pounds of sugar; ferment.

Make the second wine

  1. Combine equal parts of white, red, and black currants, cherries, and raspberries.

  2. To 4 pounds of bruised fruit, add 1 gallon of water and steep for 3 days.

  3. Press the mixture and add 3 pounds of yellow sugar to each gallon of liquor; ferment.

Finish

  1. When finished, add 2 pints of brandy for every 9 gallons.

  2. If the wine does not clarify, dissolve 0.5 ounce of isinglass in 1 pint of water and add to each 9 gallons.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Black currant + brandytop 16% of all pairs
    Smell alikemoderate
    Cooked together55 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

  2. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White currant + brandytop 21% of all pairs
    Smell alikelow
    Cooked together6 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Sugar + black curranttop 22% of all pairs
    Smell alikelow
    Cooked together393 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Feeds the fermentation and sets the sweetness and alcohol level of the finished wine.
Bruised fruit
Supplies the juice, flavour and aroma once steeped and pressed.
Brandy
Added at the end to raise the alcohol content and help keep the wine stable.
Isinglass
Fining agent that binds haze particles so they settle, clearing the wine.

The step that matters

Steeping the bruised fruit. Steeping for the full 3 days lets the water draw colour, flavour and juice from the bruised fruit before pressing. Pressing too early leaves the liquor weak and under-flavoured.

Swap the white currant

How well each one fits the dish's main ingredients (sugar, black currant, brandy):

  1. Vanillafits better
  2. Red currantfits better
  3. Applefits better
  4. White currantthe original

Fit is the average pairing score against sugar, black currant, brandy. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Black Currant CordialBlack Currant Cordial11 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes