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Drink

Clary Wine

A wine made by macerating Malaga raisins with clary tops in water, then fermenting for weeks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Clary Wine

Ingredients

Directions

Prepare the must

  1. Pick and chop the raisins very small.

  2. Put the chopped raisins into a tub and add water, using 1 quart of water for each pound of raisins.

  3. Cover the tub and let it sit for 10 or 11 days, stirring twice daily.

Ferment and bottle

  1. Strain the mixture into a vessel and add the clary tops.

  2. Seal the vessel and let it sit for 6 weeks.

  3. Bottle the wine after 6 weeks; it will be ready to drink in 2 to 3 months.

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

What each ingredient does

Malaga raisins
Provide the sugar that yeast ferments into alcohol, and the flavor base of the wine.
Water
Dissolves the raisin sugars and sets the liquid volume for fermentation.
Clary tops
Add a floral, herbal aroma to the finished wine.

“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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