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Classic
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page 199
it close; at the end of four or five months bottle it.
To make Palermo Wine.
Take to every quart of water a pound of Malaga raisins, rub and cut the raisins
small, and put them to the water, and let them stand ten days, stirring once or
twice a day; you may boil the water an hour before you put it to the raisins,
and let it stand to cool; at ten days end, strain out your liquor, and put a
little yeast to it; and at three days end put it in the vessel, with one sprig
of dried wormwood; let it close stopped, and at three months end, bottle it off.
To make Clary Wine.
Take twenty-four pounds of Malaga raisins, pick them and chop them very small,
put them in a tub, and to each pound a quart of water; let them steep ten or
eleven days, stirring it twice every day; you must keep it covered close all the
while; then strain it off and put it into a vessel, and about half a peck of the
tops of clary when it is in blossom; stop it close for six weeks, and then
bottle it off; in two or three months it is fit to drink. It is apt to have a
great settlement at bottom; therefore it is best to draw it off by plugs, or tap
it pretty high.
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