Name: Cukkawt Wine
Ingredients: 2 quarts juice; 2 quarts water; 3 pounds sugar

Cukkawt Wine

Ingredients

2 quarts juice
2 quarts water
3 pounds sugar

Directions

Prepare

Press out the juice.
Add 2 quarts of water and 3 pounds of sugar to the juice.
Transfer the mixture to a clean brandy cask or another clean container.
Fill the container to the top, allowing it to overflow and work itself clear.

Age and bottle

Cork the container tightly and let it stand for six months.
After six months, the wine will be ready to use, but it will improve with age.
You can then bottle it.

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

Juice: Provides the fruit flavour and the base liquid for the wine.
Sugar: Feeds the fermentation that turns the juice into wine and adds sweetness.
Water: Dilutes the juice to a drinkable strength and adds volume.

“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.