Elderberry Wine.
To-day's Recipe.
(Requested by A.T.) Gather the berries ripe and dry, prick them, bruise them with your hands and strain them. Set the liquor by in glazed earthen vessels for twelve hours to settle. To every pint of juice add a pint and a half of water, and to every gallon of this mixture add three pounds of good moist sugar. Place in a pan on the fire, and when it is ready to boil clear it with the whites of four or five eggs. Let it boil one hour, and when it is almost cold work it with strong ale yeast and turn it, filling up the vessel from time to time with the same liquor saved for this purpose, as it sinks by working. In a month’s time, if the vessel holds about eight gallons, it will be fine and fit to bottle. After bottling it will be ready for drinking in twelve months.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TS19340504.2.140
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20296, 4 May 1934, Page 9
Word Count
158Elderberry Wine. Star (Christchurch), Volume LXVI, Issue 20296, 4 May 1934, Page 9
Using This Item
Star Media Company Ltd is the copyright owner for the Star (Christchurch). You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Star Media. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in