A strong made-wine from malt wort, as used for brewing beer, commonly with raisins and sugar. The term has also been used as a synonym for 'makt whisky'.
Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);
ENGLISH MALMSEY OR MALT WINE. - E. R.
Take thirty gallons of sweet wort, and to every gallon put a pound and a half of lump-sugar. Boil the liquor for half an hour, and when still warm tun it into a barrel, putting two pounds of Malaga raisins coarsely chopped, two ounces of dissolved isinglass, and one spoonful of yest to each gallon, adding also three ounces of hops for the thirty gallons. Stir the liquor every day with a wooden staff for a fortnight or longer. Keep the bung lightly in until the fermentation ceases, then add two gallons of brandy. Let the wine stand twelve months, when it may be racked off and bottled. It will be the better for long keeping, and will answer well for all culinary purposes.
Oxford Journal - Saturday 07 May 1768
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