Henry Viii’s "seven Herb Wine"

INGREDIENTS

INSTRUCTIONS

The juices are extracted from the fruit (by cooking, pressing or
equivalent). Use a 30 l (8 ga) container. For every litre (? ga) of
(boiling) juice add 1 1/8 lb of sugar while stirring to dissolve the
sugar. Stop approx. 10" from the top. Fill a bag (10"*16") made out  of
cheese cloth with the herbs and a stone (washed, of course) and  lower
it to the bottom of the container. Be sure to close it well!  When the
liquid is lukewarm add two toasted pieces of bread with 50 g  (1 3/4
oz) of yeast (baking-) on each side. Cover the container and  leave for
6-7 months (do check on it - I have no exact indication of  time other
then "in May we bottle..."). This makes a clear, dry,  vermouth'ish
wine. When made on summer apples it's more like Noilly  Prat when made
on plums it's sweeter and more fruity. If you don't  like the fruit
flavour you can add a "lid" of dried rowan berries on  top (or use
another bag) during the fermentation period. This removes  the fruity
taste and makes it more winelike. You can experiment with  different
herbs and spices. The wine(s) are perfect for cocktails  (served in
tall glasses with ice and lemon topped with some blue  borage flowers
on top), used in a bowle with fruit and soft drinks or  just icecold as
it is. Posted to MM-Recipes Digest V3 #228  Date: Thu, 22 Aug 1996
11:43:47 +-200  From: "M. Ohms" <mohms@post3.tele.dk>

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