Wassail is a hot, spiced punch often associated with Yuletide. Particularly popular in Germanic countries, the term itself is a contraction of the Middle English phrase wæs hæil, meaning “be healthy”. The origins of the practice of wassailing are closely connected with the history of the wassail. The beverage typically served as “wassail” at modern holiday feasts with a medieval theme most closely resembles mulled cider.

recipe:                                                started; 9/16/2010

  • lees from the cherry/syrah wine (2 cups)
  • banana
  • 1 tsp. yeast food
  • 1 tsp. yeast nutrient
  • 2 cinnamon sticks
  • 3 cloves
  • 4 all spice
  • 1/2 tsp. cardomom
  • 1/2 tsp. fenugreek
  • pinch red chili flakes
  • 1 star anise
  • juice from 1 lemon
  • juice from 10 or so, pounds of gravenstein apples- (1 gallon)
  • aprox 3# sugar
  • 1/2 teaspoon fresh ginger (juiced with apples)
  • tsp. pectic enzyms.
  • 1 cup of tea
  • water to two gallons (aprox- 1 gallon)

Brix: 2o SG: 1,080- aprox. ABV. 11.5

I took the bag of apples and after cutting out the bruises and worms, soaked them in a solution of fresh lemon juice, campden and water until I juiced them.

juicing the apples/ginger/lemon

juicing the apples

(left) Wassail- Candy cane (right)

racked 9/28/10- topped up with apple juice.

11/21/10 – racked, campden, back sweetened and clarified

Published on September 9, 2010 at 9:32 PM  Comments (1)  

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  1. […] wassail was racked, campden and sorbated, topped with some apple juice- […]

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