Potus Ypocras (Spiced White Grape Juice)

Spiced white grape juice

Original

Original receipt from Goud Kokery:

Potus ypocras. Take a half lb. of canel tried; of gyngyuer tried, a half lb.; of greynes, iii unce; of longe peper, iii unce; of clowis, ii unce; of notemugges, ii unce & a half; of carewey, ii unce; of spikenard, a half unce; of galyngale, ii unce; of sugir, ii lb. Si deficiat sugir, take a potel of honey.

Translation

Gode Cookery translation:

Hipocras drink. Take a half lb. of cinnamon tested; of ginger tested, a half lb.; of grains, 3 ounces; of long pepper, 3 ounces; of cloves, 2 ounces; of nutmegs, 2 ounces & a half; of caraway, 2 ounces; of spikenard, a half ounce; of galingale, 2 ounces; of sugar, 2 lb. In deficit of sugar, take a pottel of honey.

My Redaction

Modern recipe:

1 gallon of white grape juice (substituting for white wine)

½ to 1 cup sugar or 1 cup honey

2-3 cinnamon sticks

2-3 small pieces of ginger root

1 Tbs. cardamom pods

1 Tbs. black peppercorns

1 Tbs. whole cloves

1 Tbs. caraway seed

2-3 small pieces of ginseng root (substituting for spikenard)

Cheesecloth

Bring the juice and sugar or honey to a soft boil; reduce heat & if using honey, skim off the scum as it rises. Taste for sweetness; add sugar or honey as necessary. Remove from heat. Tie the spices securely in a piece of the cheesecloth and add to the juice; allow to sit covered for 24 hours. Remove the cheesecloth and place the juice in an appropriate container.