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Simple English Sherry Cooking Recipe

Below is the quick and easy cooking recipe for English Sherry.

Boil thirty pounds of lump sugar in ten gallons of water, and clear it of the scum. When cold, put a quart of new alewort to every gallon of liquor, and let it work in the tub a day or two. Then put it into a cask with a pound of sugar candy, six pounds of fine raisins, a pint of brandy, and two ounces of isinglass. When the fermentation is over, stop it close: let it stand eight months, rack it off, and add a little more brandy. Return it to the cask again, and let it stand four months before it is bottled.


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