44-8 MALT WINE DR. HUNTER. 



the Scotch ale brewers. A pale wort of a very high 

 gravity (between thirty and fifty pounds per barrel) 

 is attenuated down to half its weight ; in this state it 

 is cleansed, and a gallon of good French brandy is 

 added to a ten-gallon cask of the liquor. The spirits 

 become perfectly incorporated by the subsequent in- 

 sensible fermentation, and the wine, when a year old, 

 passes readily for an importation of a favourite foreign 

 growth. This wine is usually drunk without other 

 additions, but may be flavoured with elder flowers, or 

 any of the other aromas." 



Recipe of the late Dr. A. Hunter, of York, for MALT 



WINE. 



To every gallon of sweet wort, put one pound and 

 a half of lump sugar. Boil the liquor half an hour, 

 and when about the warmth that yeast is set on, turn 

 it into a cask, and to each gallon put two pounds of 

 Malaga raisins, a little chopped, two ounces dissolved 

 isinglass, and one spoonful of yeast ; stir the liquor 

 every day during a fortnight or a month. Bung 

 tightly till the fermentation ceases, when a gallon of 

 brandy should be allowed to every sixteen gallons of 

 liquor. Bung fast in the cask, for twelve months, 

 then rack into a fresh cask, if intended for longer 

 keeping, or bottle. This wine improves greatly with 

 age. 



Having never previously tasted, or known any thing 

 of the manufacture of malt wine, I was somewhat 

 prejudiced against it, as apprehending it would retain 

 too much of a beer flavour. Thinking it probable 



