DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mary Carnegie and Susan Gillespie cookbook, 1804-1905

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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 36

36.
must be quite full when set up - it will soon begin to work - fill it up twice a day for a week then once a day untill the fermentation begins to Subside then once in two or three days - when the working is quite over take a little out at the Bung to prevent the Cork touching the wine - I put it well up and put rosin or wax over the Bung. it should stand for 8 months - If it is fine then you may draw it off - after the clear is all off the Cask should be [heeled?] for 10 days and 10 bottles more will be got the remainder should be put tho a flannel Bag which will do for Kitchen use - 
N B - The end of Febry or very beginning of March is the best time for making raisin wine - but perhaps any time in March may do - Tho if the weather  happens to be warm it makes the fermentation come on too quickly which never makes good wine -

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36. must be quite full when set up - it will soon begin to work - fill it up twice a day for a week then once a day untill the fermentation begins to Subside then once in two or three days - when the working is quite over take a little out at the Bung to prevent the Cork touching the wine - I put it well up and put rosin or wax over the Bung. it should stand for 8 months - If it is fine then you may draw it off - after the clear is all off the Cask should be [heeled?] for 10 days and 10 bottles more will be got the remainder should be put tho a flannel Bag which will do for Kitchen use - N B - The end of Febry or very beginning of March is the best time for making raisin wine - but perhaps any time in March may do - Tho if the weather happens to be warm it makes the fermentation come on too quickly which never makes good wine -