Grape, Currant, Elderberry, Etc
Ingredients
Directions
Make the mixture
Combine the juice, soft water, and sugar in a large jar.
Keep the jar in a warm place.
Skim the mixture as it ferments.
Bottle
Once fermentation is complete, bottle the liquid.
Finish the pulp
Add some water to the pulp, then strain again.
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
What each ingredient does
- Sugar
- Feeds the yeast during fermentation, producing alcohol and carbon dioxide.
- Clear juice
- Supplies the fruit flavour and the fermentable sugars.
- Soft water
- Dilutes the juice and sugar to a drinkable strength.
The step that matters
Bottle only when fermentation is complete. If bottled while yeast is still active, the continuing fermentation produces carbon dioxide that can build pressure in sealed bottles and cause them to burst.
“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.
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