Metuissa
Ingredients
Directions
Boil the water and infuse the herb in a covered vessel.
Let it stand until blood warm, then express and strain the mixture.
Add the sugar and brewer's yeast, mixing well.
Keep it covered by the fire for 48 hours.
Transfer to a two-gallon stone jar and let it remain uncorked for another 48 hours.
Cork tightly and store in a cool cellar, ensuring the jar has a spile or small tap for drawing off the wine without admitting air.
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
- Sugar
- Provides the sugar that yeast converts to alcohol during fermentation.
- Brewer's yeast or barm
- Ferments the sugar into alcohol and carbon dioxide, turning the liquid into wine.
- Herb
- Supplies flavour and aroma to the infused liquid.
The step that matters
Let it stand until blood warm before adding yeast. Yeast is killed by high heat, so the liquid must be cooled to about body temperature before the yeast and sugar are added. If it is still hot, fermentation may fail or stall.
“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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