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Xxxi - A Particular Way To Distill Aquavit From rye Or wheat: Which Has No Smell And Gives Both Much And Particularly Tasty wine

This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

XXXI - A particular way to distill Aquavit from rye or wheat: which has no smell and gives both much and particularly tasty wine. Take 1, 2, 3 or 4 skepper [1sk=17ltr] rye and let it go through the mill twice so that it's coarsly ground like grains. Take to these 4 sk. Rye 1 sk. Malt and put this to soak in warm water. You can add the yeast straight away if you like and let it then stand 4 or 6 days until it has a sour smell like vinegar but stir it lightly. When you want to distill it then put long straw in hte bottom of hte pan with some weight over it so it doesn't burn because there has to be great care of that. Then put the mash (which mustn't be too thick) above it and then treat it as other aquavit. Alios ex siligine vel tritico destillandi modos lege in Quercetani Pharmacopea restituta. Item Coleri Oeconomioe lib. 2.cap.9.


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