No. 3453 — Sweet Berry Wine
English historical translation of Molokhovets recipe No. 3453 from the 1901 Russian cookbook, retaining original methods and measures.
Press juice from any of the following: champagne strawberries, ordinary strawberries, redcurrants, blackcurrants, cloudberries, raspberries or cherries.
Dissolve 1 pound finely sifted sugar in each 2 bottles juice. Add 3 spoonfuls yeast per vedro juice, transfer to a barrel or bottle and leave warm to ferment. The author suggests extra yeast if there is no activity.
After three hours of fermentation, place the vessel on ice for three or four days to settle. Strain and add 2 bottles French vodka or charcoal-filtered spirit per vedro juice.
Bottle, cork, seal with resin and store on their sides in sand in a cold place. The author claims the wine improves with age.