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Ivialt Wine

A sweet wine made by boiling sugar and water, adding ale, fermenting, then adding sugar candy and raisins before bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and raisin are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Ivialt Wine

Ingredients

Directions

Make the must

  1. Boil 30 pounds of sugar with 10 gallons of water for 30 minutes, skimming well.

  2. When the mixture is milk-warm, add 5 gallons of new ale.

  3. Allow to ferment for 2 days in a tub.

Age and bottle

  1. Transfer to a cask and add 1 pound of pounded sugar candy and 4 pounds of chopped raisins.

  2. When fermentation ceases, rack and fine the wine.

  3. Bottle the wine after 6 to 12 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

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. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

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

What each ingredient does

Sugar
Provides the fermentable sugar that yeast converts into alcohol, and sweetness in the finished wine.
New ale
Supplies the yeast that starts fermentation of the sugar solution.
Raisins
Add fruit flavour, body and additional fermentable sugar to the wine.
Sugar candy
Adds extra fermentable sugar and sweetness during the cask stage.

The step that matters

Adding the ale at milk-warm temperature. If the mixture is too hot, it can kill the yeast in the ale, and if it is too cold, fermentation starts slowly or not at all. Milk-warm keeps the yeast active so the sugar ferments properly.

“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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