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Drink

Sami Wine

A fermented beverage made from sugar, water, green balm tops, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Sami Wine

Ingredients

Directions

Prepare the syrup

  1. Boil the sugar in water gently for 1 hour.

  2. Cool the syrup in a tub.

Ferment

  1. Bruise the green balm tops.

  2. Place them in a barrel with a little new yeast.

  3. Pour the nearly cold syrup over the balm. Stir well.

  4. Let it stand for 24 hours, stirring frequently.

Bottle

  1. After 6 weeks, bottle the mixture. Add a lump of sugar to each bottle. Cork tightly.

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

Lump sugar
Provides the sugar that ferments into alcohol and gives the wine its sweetness.
Green balm tops
Supplies the aroma and flavour that the finished wine carries.
New yeast
Starts fermentation by converting sugar into alcohol and carbon dioxide.

The step that matters

Cool the syrup before adding the balm. Pouring hot syrup over the balm and yeast can kill the yeast, which stops fermentation from starting. The syrup should be only nearly cold when poured over the balm.

“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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