Elevated risk
Seventeenth-century English bottled cider
A lightly sparkling cider bottled before it had finished fermenting, as Sir Paul Neile described it in 1664, with a measured modern method for safe bottle conditioning.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Parsnip wine with brandy
A root wine made from boiled parsnip liquor and lump sugar, fermented with yeast and finished with brandy before bottling.
Parsnip wine with crude tartar
Parsnip liquor ferments with loaf sugar, crude tartar and fresh yeast, then matures in a cask for twelve months before bottling.
Tonoto with millet malt
An Ainu grain drink for festivals and housewarmings, made by cooling cooked grain gruel, adding millet malt and holding it in a sake-making vessel.
Ginger wine, cask-matured on raisins
A Victorian household wine of boiled sugar, lemon and bruised ginger, worked on raisins in a cask for a fortnight and finished with brandy, made nine gallons at a time.
Parsnip wine kept a year in the cask
Wright's 1909 compilation records a parsnip wine made from boiled roots, sugar and a little yeast. The liquor spends ten days in a tub, then twelve months in a cask topped up daily only while the wine works over.