Basically the title explains it.
My grandmother sent me this brandy recipe after she found out that I have been making my own beer and wine. I'd like to make it sometime and give some to her, but I'm not quite sure on one ingredient. Knowing her, this is a recipe from god-knows-when, most likely during the early prohibition era. I'm planning on tweaking the recipe to something that's a little more "up to today's wine-making standards".
The recipe exactly as written:
"Brandy
3 Gallons warm water
10# Sugar
4 Lemons cut in eights
3 Quarts fruit firmly packed
1 Large cake yeast
Mix well and cover. Stir once a day for 7 days. Then add
4# seedless raisins, let stand for 21 days.
Do not stir after the 7th day. Let stand 28 days total, makes 15 pints."
The fourth ingredient is what I'm stumped at. "3 quarts fruit"? Uh, what kind of fruit? And should I do anything with it, like slice it, or shred it, or blend it?
I'll be contacting her sometime on what exactly she means by this, but I'm interested in what you guys think. Like I said ^ up there somewhere, I'll be tweaking this a bit and use some quality wine yeast and definitely extending the aging time.
My grandmother sent me this brandy recipe after she found out that I have been making my own beer and wine. I'd like to make it sometime and give some to her, but I'm not quite sure on one ingredient. Knowing her, this is a recipe from god-knows-when, most likely during the early prohibition era. I'm planning on tweaking the recipe to something that's a little more "up to today's wine-making standards".
The recipe exactly as written:
"Brandy
3 Gallons warm water
10# Sugar
4 Lemons cut in eights
3 Quarts fruit firmly packed
1 Large cake yeast
Mix well and cover. Stir once a day for 7 days. Then add
4# seedless raisins, let stand for 21 days.
Do not stir after the 7th day. Let stand 28 days total, makes 15 pints."
The fourth ingredient is what I'm stumped at. "3 quarts fruit"? Uh, what kind of fruit? And should I do anything with it, like slice it, or shred it, or blend it?
I'll be contacting her sometime on what exactly she means by this, but I'm interested in what you guys think. Like I said ^ up there somewhere, I'll be tweaking this a bit and use some quality wine yeast and definitely extending the aging time.