How to make nutmeg wine (muszkatel)

Half a measure of a barrel (450 l) take 4 sticks of white ginger, 4 a blade of long pepper (a kind of capsicum longum pepper), 2 łuty muszkatu, 2 sticks of cloves, 2 calamus root sticks, cut it finely, make a small bag, put the ingredients inside, tie the bag tightly with string, take a clean glass dish, put a bag in it and pour it over with good wine distillate yes, that the bag is covered, close the vessel carefully, so that no vapors escape, leave for two days and three nights, then tie the bag to the long rope, drop it into the barrel, that it hangs a hand's width from the bottom, hang a rope on the barrel like this, so that you can, Whenever you want, pull the bag back, pin the barrel tightly for two days and three nights, for the wine to taste good, then remove the plug from the barrel, take out the bag, Squeeze it out properly, then the taste will flow into the wine, so if you let him back in, the wine will taste pretty good, the bag can also be hung in another barrel, will still be good.

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From the herb called basil, you need to take one part of the flower with the tops and tips at the very top, and if who wants to, can also take all the herb, two parts of elderberry blossoms, both dried, three parts of crushed coriander seeds, put all this together in a linen bag, that could pass through the bolt hole in the barrel, Hang the bag in the wine halfway up the barrel and leave it in the must for 10 days, tied well with string, until the must has fermented, but the barrel must be closed during this time and must not be opened, just drill a hole in the stud and let it, for the must to ferment through a juniper tube inserted into the hole, wine is also not allowed to suck, until it clarifies, after 10 days or when fermentation and clarification are complete in the must, you have to take the bag with the ingredients back and you have a good nutmeg. Secretum is from Italy, where such wine is often made, with us, however, it has to be done in the fall and they have to be prepared from fresh must, but in Italy, where the wines are sweet, it can arise at any time.