Clary Flower Wine
Ingredients
Directions
Prepare
In a large container, mix 1 pint of yeast with a small amount of water. Gradually add more water until you have a total of 12 quarts.
Pour the mixture over the clary flowers.
Ferment
When the mixture stops hissing and all flowers are added, seal the container and let it sit for 4 months.
After 4 months, rack off the liquid, discarding the dregs.
Finish and bottle
Add 1 gallon of the best brandy to the liquid and seal the container.
Let it stand for 6 to 8 weeks, then bottle it.
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
- Clary flowers
- Provide the main aroma and flavour of the wine.
- Yeast
- Ferments the sugars in the mixture, producing the alcohol and carbon dioxide that drive the process.
- Best brandy
- Added after fermentation to raise the alcohol content and preserve the wine.
The step that matters
Waiting for the hissing to stop before sealing. Active fermentation releases carbon dioxide, which is why the mixture hisses. Adding all the flowers and sealing only after the hissing stops lets the initial vigorous fermentation settle, reducing the risk of a pressure build-up in a sealed container.
“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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