Home Made Wine(1)

8/12/2019 Home Made Wine(1)

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Contents

Wine making: starting, utencils, fermentationFresh fruit wine, methords, recipes.

Ribena wine, stages.Extracts, citrus fruits.

Flower wines, miscel. recipes.Dried herbs, recipes.

Dried fruits, grain, recipes.

Grapes, recipes.i!ueurs, recipes.

"art# specials, recipes.Wine for ladies.

Wines from extracts, recipes.$ppendix, sugars.
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Introduction

$t one time or another #ou must ha%e sent awa# for something. $ &do it #ourself kit,& of some sort. 'omething that ga%e #ou instructions on how to make, build, or create something. 'omething that #ou seen, was important to #ou, so, #ou sent awa# for it, and (ust had to do it for #ourself. )hat*s what this electronic book is about. &)he +omplete Guide )o aking

-our wn Wine& is a computer book, an instructional on how tomake wine. ade simple, with eas#/to/understand instructions, onhow to get the (ob done.

0t re!uires %er# little mone#, and %er# little effort. 0t does re!uire a bit of time, but this is due to the fermenting process. When #ou get right down to it, e%er#thing re!uires time. When was the last time #ou went to the bank to make a simple withdrawl. )hat*s time1 We all know that #ou can*t rush aging, of an# kind1

)he supplies re!uired for making wine, will be the biggest obstacle. 0 ha%e disco%ered that most kitchens ha%e enough utensils to more than &get the (ob done. 2owe%er, there are %er# few supplies that are speciciali3ed. 0 ha%e unco%ered se%eral places that speciali3e in this field. )he# cater to the wine makers all o%er the 4nited 'tates, and e%en ship supplies abroad. 'o #ou are co%ered, and %er# well 0 might ad1 5o wine maker has to scrounge, as in the past.

0 should sa# that making wine is one of the most satisf#ing things that #ou will e%er achie%e. 'impl# because its reall# simple, and because time does all the grunt work for #ou1

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)he simple methods described here are designed for beginners who do not know where to begin and for those with some experience who fre!uentl# run into difficulties and disappointments.

)he making of top/!ualit# wines is absurdl# simple, #et not !uite so simple that we can be careless about it. )oo man# people are still following Grann#*s fruit mixtures to ferment of their own accord, lea%ing bottles of fermenting wines corked loosel# 6the three main causes of ruined wines7, while


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others are still preparing their fruits and other ingredients in a manner which nine times out of ten produces cloud#, acid wines that more often than not find their wa# down the drain.

0f #our pre%ious attempts ha%e not been up to expectations there is a reason. )his will be found with in these pages as

well as the essential, #et simple, information that ensures success in making what is, surel#, the finest home product on Earth.

0 repeatedl# make it clear that 0 am an ad%ocate of simplicit#. )here are man# highl# complicated scientific and chemical aspects underl#ing amateur wine/making. $ few home operators begin to dabble in these, so that, to them, wine/making becomes a gruelling test of knowledge and skill. Expensi%e laborator# e!uipment becomes necessar# as does some experience in laborator# techni!ues and from then on all pleasures are lost in a worr#ing ma3e of technicalities. $nd all for no reason at all, because their wines are no better than those turned out b# the simple methods and recipes here. 2owe%er, so that readers understand the reason for wines being spoiled, 0 ha%e included a few chemical details so that the %er# beginner not onl# knows what to do and how to do it, but also wh# he is doing it in one particular wa#. 'uccess is thus assured. 5e%ertheless, he will need no knowledge of chemistr# and no more in the wa# of utensils than is alread# a%ailable in most homes.

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For making wines with the recipes and ingredients here all one needs is a gallon/si3e glass bottle, an unchipped enamel saucepan and a pol#thene pail. ake certain to use pol#thene as some plastics are not suitable. Do not use aluminum or copper %essels and do not use an enamel %essel not ordinaril# intended for cooking purposes as these often contain lead in the gla3e, and this could render wines poisonous.

Fermentation will not be carried out in an open %essel such as a crock or pol#thene pail in all these recipes unless #ou want it to8 it is best to ferment the li!uors in a gallon/si3e glass bottle/this point will be co%ered again later on. $ pol#thene pail is necessar# for onl# a few of the recipes and ma# be disregarded for the time being.

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)his is the process b# which the li!uors we prepare are turned into wine, and we ha%e nothing to do with it. $ll we


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do when making wine is to prepare a li!uid containing substances that will gi%e a pleasant fla%our to what will e%entuall# become a finished wine. )he #east we add turns the li!uid into wine for us.

rdinaril#, baker*s #east and white granulated sugar are used

b# the a%erage home wine maker. 2owe%er, o%er the past few #ears wine/making has taken such a hold that suppliers of e!uipment and ingredients offer a wide range of #easts speciall# imported from the wine/producing areas of France, 0tal# and German#. )hese #easts make the finest wines because the# are true wine #easts whereas bakers* #east in onl# bread #east and should not be expected to make good wine/though of course it does, but not to be compared with the results following the use of wine #easts.

Wine #east is capable of producing eighteen per cent of alcohol b# %olume 69 proof7, against the fourteen per cent of bakers* #east.

ore and more people are using these wine #easts together with in%ert sugar instead of household sugar.

5ow let us understand what happens when we add #east to a prepared li!uor containing sugar.

-east is obtainable in the form of a compressed cake, dried tablet, pellet or in power form as a li!uid culture, and all are inacti%e 6dormant7 at the time of purchase.

When making our wines fermentation is seen as a slight frothing during the earl# stages and this soon settles down to a gentle ferment that ma# last as long as six months. ;ut if warmth is gi%en/as we shall see later on/fermentation should be o%er and done with in half that time.

$ll the time fermentation is going on8 that is, all the time the #east continues to reproduce itself, the amount of alcohol in the wine increases. ;ut it cannot go on for e%er because when what we call the maximum alcohol tolerance of the #east is reached, the alcohol formed kills the #east. 0t will be seen then that from the tin# amount of #east we add at the start masses of new #east is made and all this helps to make alcohol until the last sur%i%ing generation of the original #east is finall# destro#ed b# the alcohol it and all the other generations put together ha%e formed since we began. When this happens, fermentation ceases and no more alcohol is made. )hus the old tale that the longer wine is kept the stronger it becomes is pro%en a fallac#/or old


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wi%es* tale.

$s alread# mentioned, bakers* #east can make up to fourteen per cent of alcohol b# %olume, while wine #east makes from fifteen per cent to eighteen per cent b# %olume.

)o get the maximum alcohol and to get fermentation o%er without undue waste of time we must keep the fermenting wine warm. )he ideal temperature at which to keep a *must* is between ? degrees F. 2owe%er, few can manage this, but if fermenting wines are kept warm throughout fermentation time, this will do. ost people use an airing cupboard for this and it works well. thers use all sorts of ingenious de%ices and these are described under he heading *$ids to Fermentation*. Do not be tempted to keep a *must* hot during fermentation8 during the warmer weather almost an# warm spot in the kitchen will do, but during cold weather and especiall# during %er# cold nights it is alwa#s best if a little added warmth can be gi%en.

When a ferment is allowed to become cold the #east ceases to work. )his means that at some time later, if the weather turns warm, fermentation begins again. 0f the wine has been bottled in the belief that fermentation has ceased for good, the result is a popping under the stairs and corks fl#ing in all directions and the loss of %aluable wine.

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ost beginners will be content to keep their fermenting wines warm in an airing cupboard or near the boiler in the kitchen. thers will want to know how the# can make a special fermenting cupboard.

0f onl# two or three (ars of wine are fermenting at one time, a small cupboard with a small electric heater installed will be ideal. $lternati%el#, an electric light bulb hanging in a cupboard and the (ars grouped round this will ser%e the purpose (ust as well, especiall# if the cupboard is (ust large enough to accommodate the (ars and not so big that a lot of warmth is lost. 0 know of people who group se%eral (ars round a small safet# paraffin lamp, but this would onl# be satisfactor# when the wine is under a fermentation lock otherwise the wine might become tainted b# fumes.

ther aids to satisfactor# fermentation are good nutrients. -east nutrients, as the# are called, are carefull# balanced #east foods which assist the #east to reproduce and therefore


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make the largest possible amount of alcohol. 'ufficient nutrient speeds fermentation so much that, once #ou ha%e used a good one, #ou will alwa#s do so. 0 know from m# %ast experience that warmth, a good #east and good nutrient will together make wines ten times better than an# old #east, no nutrient and a warm atmosphere one da# and a chill# one the

next. We want the best8 %er# well, let us take (ust that little extra care and spend those few extra coppers which will make such an immense difference to the finished product.

'uppliers of special ingredients offer a %ariet# of nutrients are accompanied b# directions how to prepare. 0n most cases it is (ust a matter of mixing the nutrient with some of the prepared li!uor and then adding it to the brew with the #east.

5ow, a word about *in%ert* sugar. ost of #ou will be content to use household sugar and it is household sugar that 0 include in the recipes. 2owe%er, 0 ha%e pro%ed be#ond doubt that in%ert sugar gi%es better results. this is also obtainable from the same fires.

$ summar# of the foregoing is this: the inexperienced wine maker who uses bakers* #east, no nutrient, household sugar and who allows the wine to ferment an#where cannot possibl# expect the results which can be achie%ed b# following m# ad%ice. ;# doing so an#one, including beginner who do not ha%e to endure #ears of apprenticeship, with the aid of a fermentation lock, b# keeping the wine warm during the whole of the fermenting period, using the appropriate wine #east, in%ert sugar and nutrient will obtain wines with a strength, clarit#, fla%our and bou!uet of which the# will be (ustl# proud.

When bakers* #east is used it is crumbled into the prepared li!uor. When wine #east is used the directions supplied b# the dealer must be followed. )his in%ol%es starting what is called a *nucleus ferment*. $ half/pint mild bottle will do for this. $bout a !uarter/pint of water and a teaspoonful of sugar are boiled together for a minute and then allowed to cool. )his is then put into the milk bottle/sterili3ed as directed later on/ and the #east then added in whate%er form it is obtained.

)he neck of the bottle is then plugged with cotton wool and put into a warm place. Within a few da#s/usuall# three/this little lot is fermenting merril# read# for adding to a batch of wine that #ou will be waiting to make.


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0f #ou prepare the li!uor for wine/making and then add the wine #east it will take three or four da#s to begin to ferment. ;etter therefore to get the nucleus fermenting read# to add to the li!uor when #ou ha%e prepared it so that the whole lot is !uickl# in a state of %igorous fermentation.

0t is most important that the #east is not added to hot because a temperature well below boiling will destro# the #east. et the little drop of sugar/water cool well before adding the #east and later let the prepared li!uor cool well before adding the nucleus or *starter bottle* as we call it. 0n the recipes 0 shall refer to adding the #east as *adding the nucleus* on the assumption that #ou will ha%e taken m# ad%ice and will be using wine #easts prepared as directed, but if #ou must use bakers* #east merel# crumble this into the li!uor at the time #ou would add the nucleus.

0t will be seen in the recipes that all the sugar is not used at once, this is because #east ferments much better if the sugar is fed to it in stages. )oo much sugar at the outset might cause the #east to stop fermenting at around ten percent of alcohol. 0nexperienced operators might think fermentation has finished naturall# and put their wine in a cool place to clear/ which, of course it would do. ;ut it would be an o%er/sweet wine likel# to start fermenting again at an# time.

For a simple re/statement8 ha%ing prepared the li!uor as the recipes ad%ise, the #east or nucleus is added together with the nutrient and the wine put in a warm place until all fermentation has ceased.

0n some of the recipes 6chiefl# those calling for fla%oring to be added at a late stage of production7, directions read: *lea%e until fermentation has nearl# ceased*. )his is rather a broad term to beginners, but where fermentation locks are in use the# will know when this stage is reached because the water will remain pushed up to one side of the lock and a bubble (ust manages to push through e%er# two or three minutes.

Where fermentation locks are not in use, but where clear/glass (ars are being used, beginners will be able to see the bubbles of gas rising. $ll the time there is !uite a mass of them rising steadil#, fermentation is !uite %igorous. ;ut when there is onl# the faintest trace of a line of bubbles round the perimeter of the wine and where onl# a few bubbles are seen rising slowl# to the surface the# ma# sa#, for all intents and purposes, that fermentation has nearl#


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ceased/though it ma# go on for se%eral more weeks.

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With the recipes and methods described here there is no need to use isinglass or an# other aids to clarif#ing. )hese

wines clear themsel%es usuall# before fermentation has ceased. 0ndeed, it is usual to ha%e a brilliantl# clear wine a month before fermentation has ceased. 0f one or two lots of wine appear to be slow to clear, do not worr#, a week or two after fermentation has finall# stopped clarif#ing will take place %er# !uickl#. 0t is important to bear in mind that a clear wine usuall# has a little deposit to throw, so that it is alwa#s best to lea%e the wine for at least a month after it has become cr#stal clear in order that the last of the impurities an perhaps some unseen #east cloud has time to settle out. 0f this is not done, a slight sediment might form in the bottles and when #ou begin to pour the wine into a glass the sediment is churned up so that it clouds the wine. 'uch a happening is not a calamit# as the cloud will settle again, probabl# o%ernight, but it means putting the bottle awa#.

0t is best when all fermentation has ceased, to siphon the clear wine 6if not #et cr#stal clear7 into another (ar lea%ing the deposit behind. )hen when the wine is finall# cr#stal clear it should be siphoned into bottles. )his racking, as we call it, helps to get the slight cloudiness to settle out !uickl#.

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)he enemies of successful wine/making are wild #easts and acetic bacteria. )he acetic bacteria which con%erts alcohol into acetic acid thereb# turning wine to %inegar is e%er present in the air.

'imilarl#, the #easts and spores of fungi which turn wine insipid and flat or turn it sour are also in the air. When using fresh fruit and other ingredients from the garden or from shops these bacteria and #easts and fungi are alread# on them, but the# are easil# destro#ed so that the# do no harm. )he ingredients we shall be using will be supplied in sealed containers so that the# will not alread# be contaminated b# the causes of spoilage/as we call them.

2owe%er, the water we use might contain harmful bacteria that can spoil the wine or possibl# wild #east which can cause what we call *undesirable* ferments. )hese ferments gi%e


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*off* fla%ors to put it politel#/otherwise sour fla%ors as we refer to sourness in milk/not acid fla%ors.

$n#wa#, the methods described here ensure the destruction of all harmful #easts and bacteria at the outset so the# need not worr# #ou.

5ow, if wild #easts and bacteria are in the air the# must be on corks, inside bottles and (ars8 indeed, the# are on e%er#thing we use. ;ut the# are easil# destro#ed so that success is assured.

0t is not generall# known that the molds on cheese, half/empt# pots of meat paste and (am are often #easts growing there, and it is this kind of #east floating about in the air that ruins our wines if we allow it to settle. )o defeat this souring #east we must keep our fermenting wines and finished wines co%ered closel#. )reatment of finished wines is co%ered under the heading *storing*. +o%ering fermenting wines in (ars is %er# simple, but most important.

$d soon as the prepared #east has been added to the prepared li!uid the top of the (ar should be co%ered with a piece of pol#thene. )his should be pressed down all around b# hand and strong string tied tightl# around. )his will keep airborne diseases awa# from the wine because the gas generated during fermentation will find an outlet for itself and keep up a constant outgoing stream, thus pre%enting the diseases air contains from gaining access. Far better than this pol#thene co%ering is a FERE5)$)05 +@.

)he whole idea of fitting a fermentation lock is to pre%ent air and airborne diseases reaching the wine. Firstl#, the lock is fitted to a drilled cork and the cork then fitted to the (ar. Water is then poured into the le%el shown. )he gas formed during fermentation pushes through the water in the form of bubbles, but air/borne diseases are kept out. ;etter than water in the lock is a little of the sterili3ing solution described latter, or a crushed and dissol%ed +ampden tablet. )his is best because if as sometimes happens a %acuum forms in the (ar the air drawn in is purified b# the sterili3ing solution. When a %acuum forms inside the (ar the lock works in re%erse for a while and this often happens when warm wine is put into a (ar and the lock fitted at once. ;ut don*t worr# if this happens, because as soon as gas has been generated the lock will begin working properl#.

$nother ad%antage of ha%ing a fermentation lock in use is that it indicates when the fermentation has ceased.


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$ll the time the bubbles are passing through, and all the time the water in the lock remains pushed up to one side, it means that there is pressure in the (ar and that this pressure is gas being formed b# the act of fermentation. When the fermentation ceases for good, the water returns to

normal. During the earl# stages of fermentation, bubbles are running through the water at a rate of one a second or e%en faster than this. ;ut as fermentation slows down the# become far less fre!uent. ater on, the water remains pushed to one side and it ma# take fi%e or e%en ten minutes for sufficient gas to make one bubble. During the %er# last stages of fermentation, it ma# take a week for one bubble to push through. +learl#, then, all the time the water remains pushed up to one side the wine should be left, as it is safe to sa# that fermentation is still going on.

When the water returns to normal, gi%e the (ar a %igorous twist and the chances are that #ou will get fermentation on the go again for a da# or two longer. 0f the whole idea in using locks is to keep airborne diseases from contaminating the wine we must ensure that the bung and lock are airtight. 0f the# are not, the gas leaking will pre%ent air reaching the wine during the earl# stages, but as it slows down the outgoing stream of gas through the leakage holes would not be strong enough for this so that airborne diseases could easil# reach the wine.

2a%ing fitted the lock to the bung and (ar, run a little sealing wax round where the bungs enter the far and where the lock enters the bung. )his precaution ma# not be necessar#, but is is better to be on the safe side. When fermentation has ceased the lock and bung are remo%ed in one piece and a new bung inserted. )he wine is then put awa# to clear/as mentioned before.

5)E: 0 ha%e ad%ised sealing wax abo%e, but candle wax does (ust as well.

Where fermentation is carried on in a pol#thene pail or similar fermenting %essel during the earl# stages of production, the top of the %essel should be pulled down all around and then secured with thin strong string or a tightl# fitting elastic band. )he gas generated during this earl# %igorous ferment will find an outlet for itself and keep up a constant outgoing stream so that airborne diseases cannot gain access.

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$s mentioned, wild #east and bacteria are likel# to be inside bottles, (ars and on corks, etc. )herefore, if we are to pre%ent them damaging our wines the# must be destro#ed. ;itter than boiling bottles, etc., in a pail of water or baking them in an o%en is to use a sterili3ing solution that

does the (ob in a batter of seconds. )his ma# be made up as follows:

Get o3s. of sodium metabosulpite 6or potassium metabisulphite7, there being two forms. 5earl# fill a half/gallon bottle with warm water and then add the cr#stals 6or powder7 and re%ol%e the far until all is dissol%ed. )r# to use a glass stoppered (ar or bottle for this.

)o sterili3e bottles and (ars with this, pour a pint into the first bottle and shake it up so that all the inside is wetted. )hen pour it into the next bottle and so on and then back to the bulk again. 2a%ing treated the bottles, it is best to rinse them out with boiled water that has cooled well. )his will rid the bottles of the rather pungent odor of the sterili3ing solution. ;ut don*t worr# id a slight whiff remains in the bottles, because it will do no harm. 2a%ing rinsed the bottles, let them drain for a minute or two and the# are now read# for use.

+orks. ore wine has been ruined through using unsterili3ed corks than through an# other cause. )he cre%ices of corksB teem with all sorts of harmful bacteria and spoilage #easts. )he best wa# to sterili3e them is to put them in a small basin with something hea%# on top to keep them submerged/a hea%# cup will do/and then co%er with the sterili3ing solution. ea%e this for about ten minutes and during the time #ou are bottling a batch of wine. $s each cork is re!uired, take it, dip it in boiled water and then wipe it dr# with a cloth dipped in the sterili3ing solution/which, incidentall#, is known as sulphur dioxide or sulphite solution.

)he dr#ing of corks is necessar# to pre%ent the weight of the wine pushing our the corks when the bottles are put awa# on their sides.

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0t is almost impossible to pour clear wine from one bottle to another without stirring up the lees 6deposit7. the best method is to siphon the clear wine at bottling time.


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allows for the wine to keep the cork moist and so pre%ent shrinkage. 'hrinkage would cause cracking in the sealing wax with the result that tin# air holes would appear through which wild #east and bacteria can attack the wine.

0n the ordinar# wa# a well/made wine/that is one made with

good #east and nutrient/is strong enough in alcohol to preser%e itself. $ goodl# percentage of alcohol acts as its own preser%ati%e and that of the wine itself. ;ut poorl# made wines are low in alcohol and can be spoiled in the bottles if air reaches them. ur wine, made b# the recipes and directions here, will contain enough alcohol to destro# an# wild #east or bacteria that might reach it owing to shrinkage of corks. 5e%ertheless, it is still important that air is not allowed to reach the wine, because if it did so for prolonged periods the !ualit# would deteriorate, the fla%or suffer and much of the bou!uet be lost.

Experienced wine makers // m#self included // use the new plastic seals which when fitted to a bottle of wine shrink tightl#, effecting a perfect airtight seal. 0 expect #ou ha%e come across these often enough on bottles of cordial. )he )*5oirot extracts described in later chapters are fitted with these. When these capsules 6as the# are called7 are used the bottles ma# be stored upright. 'toring bottles hori3ontall# often presents a problem for some people, but friends of mine with a small cupboard to spare ha%e lined it with orange boxes. 0n each partition the# ha%e fitted soft/drink cardboard crates so that each orange box holds twent#/four bottles on their sides. 2a%ing heard that wines must be stored at a temperature which should remain constant throughout the #ear, people are going to all sorts of trouble and thinking up all sorts of ingenious de%ices to achie%e that end. pinion is di%ided as to the ideal temperature in which to store wines/probabl# because wines, like human beings, prefer what suits them indi%iduall#. )he temperature suitable for one wine is not necessaril# best for another.

Rapid changes of temperature are certainl# best a%oided, so if #ou can store #our wines on a stone floor or in a cupboard which has a stone floor, so much the better. 0f #ou cannot do this, store #our wines where #ou can and don*t worr#.

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0 am afraid 0 alwa#s ha%e to suppress a grin when people ask me how long a wine needs to mature because 0 know that all the# reall# want to know is how soon the# can drink it. 0t is surprising the number of people who simpl# will not


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belie%e that wines impro%e with age. )he# set about making wines possessed of urgenc# which should not exist and an impatience that is hard to belie%e. )he# reall# belie%e that wine can be made, matured and drunk in six or se%en weeks. With luck, #ou might get fermentation o%er and done with and #our wines clear and bottled in that time, and trul# the# are

drinkable e%en so #oung, but/and it is an enormous *but*/wine tasted at that tender age cannot be compared with the same wine tasted a #ear later. 0t is impossible to describe the changes that take place, but take place the# do. +hemical changes are taking place constantl#, so that one batch of wine does not taste the same when sampled at inter%als of six weeks.

0 know full well that #ou will be itching to get #our teeth into these wines and 0 cannot blame #ou for that // 0*m the same m#self, alwa#s anxious to sample the latest batch to be bottled off. $nd it is a waste of time for me to tell #ou to keep it at least a #ear before drinking because 0 know #ou*ll ne%er manage it8 especiall# after #ou had a taste of it when siphoning it into bottles.

;ut please do this for #our own sake. $t bottling time, put, sa#, two bottles in the attic or some place where the# cannot be reached easil#/send them to me if #ou like. 'eriousl#, those two bottles of each lot made will soon amount up to a nice little stock. )he remaining four bottles from each gallon ma# be used as re!uired.

)he whole secret of building up a stock is to make se%eral lots at the same time and when a (ar is emptied at bottling time, start again with another lot. 0n this wa# #ou will alwa#s ha%e a few gallons fermenting, se%eral do3en bottles for use as re!uired and a do3en or so slowl# growing into a nice reser%e. )hen, when the first two bottles put awa# are a #ear or two old #ou ma# sample them. )hese will ha%e become such magnificent wines in that time that #our lesson will ha%e been well and trul# learned and the %ow taken that hence forth half of all that is bottled is going to the attic. 0 hope it does, and 0 hope e%en more that #ou will be able to keep some of it for fi%e #ears at least. For at fi%e #ears it is better than age four and at three #ears old it is better than age two. 0 ha%e pro%ed all this to m#self and ha%e a few bottles of wine that 0 made o%er fifteen #ears ago.

;R0EF, ;4) 0"R)$5)

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)here is no substitute for the fermentation lock, although man# people use a balloon stretched o%er the (ar instead of a fermentation lock, and pro%ided this is a tight fit, it will certainl# protect the wine. ;ut this cannot gi%e an# indication as to when fermentation has ceased. )he ;alloon is fitted o%er the neck and, as gas escapes into it, slight

inflation takes place and as pressure grows the gas forced out round the neck of the (ar. $nother substitute for the lock is a three/inch piece of !uarter/inch bore glass tubing stuffed with cotton wool and fitted in the same wa# as the lock. ;ut, as with a balloon this can gi%e no indication as to when fermentation has ceased.

-E$')/$5D $DD05G 0): 0t will be seen in the recipes that 0 gi%e *#east* without mentioning an# kind. )his is because some of #ou will be using bakers* #east and others one of the man# %arieties of wine #east. 0n the directions which accompan# the recipes the time to add the #east is clearl# stated. 0f bakers* #east is used, use half an ounce and crumble this into the (ar at the time ad%ised. Experienced wine makers and those using wine #easts for the first time will ha%e their little nucleus ferments read# and these will be added at the time ad%ised in the directions gi%en with each recipe.

'4G$R W$)ER 6'#rup7: 0n the recipes and directions it will be seen that the sugar and water are added to the mixtures as a s#rup. ake sure the sugar has dissol%ed before the water comes to the boil. $nd so that mistakes do not occur, label the (ar so that #ou know how much sugar has to be added at each stage. )here is no need to be exact when adding *one third* or whate%er the direction happens to be, but it is a good plan to ha%e the total amount of sugar to be used at the outset put aside8 in this wa#, when all has been added #ou will know there is noB more to go in and #ou will not be left wondering if #ou ha%e used as much as #ou should ha%e done.

G$5 $R': 'omeone is sure to ask before the# begin: 2ow can 0 get a gallon of water, the fla%oring, and all that sugar into a one/gallon (ar )he fact is that, in the wa# we shall be doing it, it is !uite a simple mater. Gallon (ars hold half a pint more than a gallon when full, and because we shall be adding the sugar in stages, most of each lot of sugar will be used up before the next is added. ;efore the last lot of sugar and water is added, the wine is transferred to another (ar and the deposit thrown awa#. )his will lea%e space for


16/66

the last lot of s#rup to be added. 0f, through some misfortune, this is not !uite the case, put the little remaining s#rup in a freshl# sterili3ed screw/stoppered bottle and screw down tightl#. )his will keep it sa%e for the few da#s necessar# for fermentation to reduce the li!uor in the (ar and so make room for that little drop of

left/o%er.

0f at the time called for in the recipes #ou do not ha%e a second (ar in which to put the fermenting wine 6at the time gi%en for disposing of the deposit7 #ou ma# pour the wine into an# suitable container, then throw awa# the deposit, clean out the (ar, sterili3e it and then return the wine to it.

'$4+E"$5': 0f it happens that #our saucepans are not !uite large enough to hold the sugar and fi%e pints of water that is to be boiled at the first stage of making the wine, boil the sugar in a !uart of water and the remaining three pints of water in another saucepan then mix.

FRE'2 FR40) W05E'

)here is no need for me to mention the enormous popularit# this branch of home wine/making en(o#s, or that countless thousands of people all o%er the world embark with tremendous enthusiasm each summer upon turning wild fruits and surplus garden fruits into wines fit to grace the tables of a ban!ueting hall. ust let me sa# that, no matter how ad%anced methods become and how easil# obtainable special ingredients for wine making are, there will alwa#s be in the hearts of e%er#one a place for the true countr# wines, for the# ha%e that indefinable *something* which sets them apart from all others, a uni!ueness that cannot be found in an# other wine either commercial or home produced.

)he methods 0 use m#self are described here, and although the# are the simplest and the surest e%er e%ol%ed, it is necessar# to point out the complications that arise if these methods are not used.

-ears ago/and, 0 am %er# sorr# to sa#, e%en toda#/man# thousands of unfortunate home wine makers are following methods which ad%ocate: *crush the fruit, add the water and lea%e to ferment*. ther methods ad%ise boiling the fruits. 0n both cases disappointment is almost a certaint#, and the reason for this is eas# enough to understand.


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)he gra#/white bloom that forms on grapes and other fruits is #east put there b# nature and it ma# be said that the first wine known to earl# man was the result of this #east fermenting fruits crushed for a purpose other than wine/making. 0n the ordinar# wa#, this #east might well make

good wine if allowed to ferment alone. 4nfortunatel# with this #east comes what we term *undersiable* #east 6wild #east7, and se%eral kinds of bacteria/each of which can ruin our wines. )he# bring about what we call *undersiable* ferments that usuall# take place at the same time as the ferment we want to take place so that instead of a wine of !ualit# the result is one tasting of flat beer or cloud# e%il/smelling li!uid fit onl# for disposal. $nother bacterium, known as the %inegar bacterium, will turn wines into %inegar.

'ince there is nothing we can do when an# of these calamities has occurred, the# must be pre%ented from happening.

+learl#, we must destro# all these enemies before beginning. )he simplest method is of course/at first thought an#wa#/is to boil the fruits. ;ut here rises another problem. $ll fruits contain pectin, a glutinous substance which causes (ams to *set*. ;oiling fruit releases pectin. )his pectin holds itself and minute solids in suspension. Gi%ing the wine a cloudiness that is impossible to clarif# or e%en filter out. We ma# put the crushed fruit through a (ell#/bag to remo%e e%er# particle of pectin/bearing fruit and then boil the (uice onl#, but this is a mess#, tedious (ob that takes hours and eliminates all the pleasure from wine/making.

b%iousl#, what we need is a method which will destro# the wild #east and bacteria on the fruits 6as boiling does7 without actuall# boiling, and, indeed, without heating our fruits at all because it needs %er# little heat to bring out the pectin.

ur method, known as the *sulphiting* method, does (ust this and produces full/bodied, cr#stal/clear wines easil# and !uickl# without fuss or bother. $ll that is necessar# to achie%e this are tablets costing (ust pennies. +ampden fruit/preser%ing tablets are a%ailable in bottles of twent# from most chemist. 0n the ordinar# wa#/and pro%ided the fruit is not too hea%il# affected with wild #east and bacteria/one tablet will destro# the undesirable element contained in one gallon of crushed bruit pulp, but we cannot be sure of this. 5ow, two tablets will surel# do this, but being a comparati%el# hea%# dose this might also destro# the


18/66

#east we shall be adding so that the ferment we desire does not take place. # method takes care of both these risks, not onl# destro#ing the wild #east and bacteria on the fruits, but also allowing the #east we add to ferment alone and unhindered to produce wines of clarit# and !ualit# the like of which cannot be produced b# an# other method. ;#

adding one +ampden tablet to a good deal less than one gallon of fruit pulp 6*must*7 this will represent a rough e!ui%alent to two tablets per gallon. ;ut before we add our #easts we shall ha%e increased the amount of li!uid or pulp to nearl# twice the amount, conse!uentl# reducing the amount of sterili3ing solution to half or the e!ui%alent of one +ampden tablet per gallon. 0n this wa# we achie%e our o%erall aim.

Each +ampden fruit/preser%ing tablet contains four grains of sodium metabisulphite8 therefore, an# readers finding +ampden tablets in short suppl# ma# ask their chemist for four grains of sodium metabisluphite 6or potassium metabisulphite/there being two forms7, and use this. ;ut because a chemist would find a single order of four grains rather tri%ial, it would be best to ask for sa#, six or ten packets each containing four grains. 0f #ou are making two/gallon lots of wine the amount to use would be eight grains. Do not be tempted to bu# b# the ounce and measure out a grain as this is impossible unless #ou ha%e the appropriate scales.

ust in case #ou happen to be one of those people who, e%enB in these enlightened da#s, abhors the use of chemicals, let me assure #ou that sulphur dioxide 6the solution which results when +ampden tablets are dissol%ed7 is !uite harmless to humans when used in the proportions recommended. 0ndeed, as man# as eight tablets 6thirt# two grains7 ma# be used with safet#, but such hea%# dosing would pre%ent a *must* fermenting.

)he sulphiting method is used b# the trade, so we shall be following a method well tried and pro%ed.

2ea%en knows how man# hundreds of gallons of wines 0 ha%e made b# this method and all with the same unfailing success.

ethod makes wines of the hea%er t#pe8 their fla%ors are more pronounced and their color more full than those produced b# method . )hose wishing for lighter wines more suitable for ser%ing with meals should use method . )he main difference in the two methods is that we ferment the fruit pulp itself in method , and the (uice onl# in method . 0t will be appreciated that when fermenting the pulp we must as a matter of course get far more from our fruits. ;ut we do


19/66

not want too much in a light wine otherwise the subtle difference between a hea%ier wine and the popular lighter wines is lost.

)he short pulp ferment of method ensures that we get all the fla%our and desirable chemical matter from our fruits in

the right proportion.

)he best method to use for each t#pe of fruit is gi%en with each recipe. 0t should be taken into account that %aried amounts of fruit and sugar with the use of proper method produce distinctl# different t#pes of wine.

E)2D : +rush the fruit b# hand in a pol#thene pail and pour on one !uart of boiled water that has cooled. ix well. +rush one campden tablet and dissol%e the power in about half an egg cupful of warm water and mix this with the fruit pulp. ea%e the mixture for one or two hours. $ little bleaching will take place but this is nothing to worr# about. $fter this, take one/third of the sugar to be used 6or approximatel# one/third7 and boil this for one minute in three pints of water. $llow this s#rup to cool and then stir into the pulp. )hen add the #east 6or nucleus7 and ferment for se%en da#s. $fter se%en da#s, strain the pulp through fine muslin or other similar material and wring out as dr# as #ou can. "ut the strained wine into a gallon (ar and throw the pulp awa#. )hen boil another one/third of the sugar in one pint of water for one minute and when this has cooled add it to the rest. "lug the neck of the (ar with cotton wool or fit a fermentation lock and continue to ferment in a warm place for a further ten da#s. $t this stage, if #ou ha%e not a spare (ar, pour the wine into a pol#thene pail lea%ing as much of the deposit in the (ar as #ou can. +lean out the (ar, sterili3e it and return the wine to this. )he remaining one/third of the sugar ma# now be boiled for one minute in the remaining pint of water. When this has cooled, add it to the rest. Refit the lock or plug the neck of the (ar with fresh cotton wool. $fter this, the wine should be left in a warm place until all fermentation has ceased. 5)E: 0f there is not !uite enough space for all of this last lot of s#rup, put the remainder in a sterili3ed screw/top bottle and store for a few da#s in a cool place. )his ma# be added when fermentation has reduced the le%el of the li!uid in the (ar. 0f #ou ha%e to do this, don*t forget to refit the lock.


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E)2D : +rush the fruit in a pol#thene pail and add one !uart of boiled water that has cooled. ix well. +rush one +ampden tablet and dissol%e the powder in about half an egg cupful of warm water and mix this with the fruit

pulp. ea%e the mixture in a cool place for twent#/four hours, stirring twice during that time. 'train through fine muslin or other similar material and s!uee3e gentl# but not too hard. Discard the fruit pulp. )hen boil one/third of the sugar in half a gallon of water for one minute and allow to cool. ix this with the (uice and return the lot to the pol#thene pail. )hen add the #east 6or nucleus7, and ferment for ten da#s. $fter this, pour the top wine into a gallon (ar lea%ing as much of the deposit behind as #ou can. ;oil another one/third of the sugar in half a pint of water for one minute and when it is cool add it to the rest. "lug the neck of the (ar with cotton wool or fit a fermentation lock and ferment in a warm place for fourteen da#s. $fter this, boil the remaining sugar in the remaining half/pint of water for one minute and when cool add it to the rest. refit the lock or plug the neck of the (ar with fresh cotton wool and lea%e in a warm place until all fermentation has ceased. )he recipes are designed to make one gallon of wine, it two gallons are being made at once twice the amount of each ingredient must be used 6including +ampden tablets7 and the sugar and water added in double !uantities. )his principle applies where three or four gallons are being made and it is eas# enough to work out. ust to be sure that mistakes do not occur when adding the s#rup/sugar and water/stick a label on the (ar and note on this the amount added. Readers will be !uick to appreciate that certain fruits are more suitable than others for making certain t#pes of wine. +learl#, it would be as hopeless to tr# to make port from rhubarb as it would be to tr# to grow potatoes on a pear tree, and 0 think it is in this respect that man# people go astra#8 the# make wines from the cheapest and most readil# a%ailable fruits 6naturall# enough7 but the# do not gi%e the slightest thought to what the result will be or whether the# will like it or not. ;efore #ou begin decide on the t#pe of wine #ou are most likel# to prefer and then use the fruit and the method which will make this t#pe of wine. Elderberries make an excellent port/st#le wine and man# %ariations, each with the basic port st#le underl#ing them, so that from this lowl# wild fruit we ma# obtain not onl# a full/bodied port/st#le wine, but also a ;urgund# st#le, a claret and others according to the whim of the operator.


21/66

;lackberries make similar wines, as do certain %arieties of plumbs, damsons and black currants. )he (uice from lighter/colored fruit such as raspberries, loganberries, red and white currants and others make excellent table wines. ;ut there is no need to co%er this aspect full# here because e%er# recipe is preceded b# the name of the t#pe or st#le of

wine that can be expected from each recipe. 0 sa# *expected* because to guarantee that the wine will be identical to the one expected would be unwise, but onl# because the amounts of sugar and acid present in the fruits %ar# from season to season/indeed, the# %ar# with the t#pe of tree, soil, situation and with the sort of summer we ha%e had while the fruits ha%e been growing. $ hot summer produces fruits containing more sugar and less acid than a wet sunless summer, when the effect is the re%erse. 0n each recipe appears the name of the best #east to use and this is best added as a nucleus as alread# described. 0f #ou must *use bakers* #east or a dried #east, merel# sprinkle it o%er the surface of the *must* at the time gi%en in the method #ou are using.

$ final word. ake sure all fruits are ripe. )his is far more important than most people imagine. 2alf/ripe fruits or those with green patches on them should be discarded as it needs onl# one or two of these to gi%e a gallon of wine an acid bite. Full# ripe fruit is essential if we hope to make the best wine.

When we ha%e decided that our garden fruits are ripe enough or those #ou ha%e #our e#e on in the hedgerows, lea%e them for another three or four da#s before gathering.

RE+0"E' / 9 6;ERR- W05E'7

. ;$+@;ERR- W05E 6"ort 't#le7: lb. blackberries, lb. sugar 6or =lb. in%ert7, >pts. water, port #east, nutrient. 4se method . Ferment the pulp.

. ;$+@;ERR- $5D EDER;ERR- W05E 6"ort 't#le7: Hlb. elderberries, Hlb. blackberries, >pts. water, 9 Hlb. sugar 6or lb. in%ert7, port #east, nutrient. 4se method . Ferment the pulp after crushing and mixing together.

9. ;$+@;ERR- W05E 6;urgund# 't#le7: /=lb. blackberries, 9 9HIlb. sugar 6or lb. in%ert7, burgund# #east, nutrient, >pts water. 4se method . Ferment the pulp.


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. ;$+@;ERR- W05E 6;eau(olais 't#le7: )his recipe was passed on to me b# a friend. 0t won st pri3e among


23/66

9lb. redcurrants, >pts. water, 9lb. sugar, 6or 9 9Hlb. in%ert7, all/purpose wine #east, nutrient. 4se method . Ferment the strained diluted (uice.

9. RED+4RR$5) W05E 6$ ight edium/'weet Wine7: lb. redcurrants, >pts. water, 9 Hlb. sugar 6or lb.

in%ert7, all/purpose wine #east, nutrient. 4se method . Ferment the strained diluted (uice.

. D$'5 W05E 6"ort 't#le7: Ilb. damsons, >pts. water, lb. sugar, 6or =lb. in%ert7, port #east, nutrient. 4se method . Weight with the stones and ferment the pulp.

=. D$'5 W05E: 'uitable for making into Damson Gin/'ee *Recent Experiments*. =lb. damsons, >pts. water, 9lb. sugar 6or 9 9Hlb. in%ert7, all/purpose wine #east, nutrient. 4se method . Weight with the stones. Ferment the pulp.

pts. water. 4se method . Ferment the pulp.

>. D$'5 $5D DR0ED "R45E W05E 6;urgund# 't#le7: "runes should be soaked o%ernight, the water discarded and the prunes added in the crushed state to the crushed damson. lb. damsons, lb. dried prunes, >pts. water, 9lb. sugar, 6or 9 9Hlb. in%ert7, burgund# #east, nutrient. 4se method . Ferment the crushed pulp.

I. R$';ERR- W05E 6ight, Dr#7: lb. rasberries, Hlb. sugar, 6or 9lb. o3. in%ert7, >pts. water, sherr# #east or all/purpose wine #east, nutrient. 4se method . Ferment the strained diluted (uice.

J. R$';ERR- W05E 6'weet Dessert7: lb. rasberries, lb. raisins, >pts. water, 9 Hlb. sugar, 6or lb. in%ert7, all/purpose wine #east and nutrient. 4se method . Ferment the strained diluted (uice but with the chopped raisins for the first se%en da#s.

?. EDER;ERR- W05E 6"ort 't#le7:


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lb. elderberries, >pts. water, lb. sugar 6or =lb. in%ert7, port #east, nutrient. 4se method . Ferment the crushed pulp.

. EDER;ERR- W05E 6edium Dr#7: 9 Hlb. elderberries, 9lb. sugar 6or 9 9Hlb. in%ert7,

>pts water, sherr# #east or all/purpose wine #east, nutrient. 4se method . Ferment the strained diluted (uice.

. EDER;ERR- +$RE) 6Dr#, of course7: 9lb. elderberries, Hlb. sugar 6or 9lb. in%ert7, >pts. water, sherr# #east or all purpose wine #east, nutrient. 4se method . Ferment the strained diluted (uice.

9. "4 W05E 6;urgund# 't#le7: Ilb. plums, an# full# ripe %ariet# is suitable, >pts. water, 9lb. sugar 6or 9 9Hlb. in%ert7, burgund# #east, nutrient. 4se method . Weight with the stones and ferment the crushed pulp.

. "4 W05E 6"ort 't#le7: Dark red, full# ripe fruits must be used. ?lb. plums, >pts. water, 9 Hlb. sugar 6or lb. in%ert7, port #east, nutrient. Weight with the stones. 4se method . Ferment the crushed pulp.

=. R24;$R; W05E: )his wine is best made on the dr# side and used as an appeti3er. 0f #ou tr# to make it sweet, it would ha%e to be rather too sweet. Four pounds of sugar will make it a medium sweet wine, but e%en this will not reduce the acidit# which gi%es this wine its character which, unfortunatel#, is causing it to lose its popularit#. 0t is possible to remo%e the acid b# using precipitated chalk, but this is hardl# for beginners and a practice which, in an# case, alters the whole fla%our of the resulting wine. =lb. rhubarb, 9lb. sugar 6or 9 9Hlb. in%ert7, >pts. water, sherr# #east or all purpose wine #east, nutrient. +rush the rhubarb with a rolling pin, starting in the middle of each stick. 'oak for fi%e da#s in three pints of water 6boiled7, and in which one +ampden tablet has been dissol%ed. )hen strain, wring out dr# and warm (ust enough to dissol%e half the sugar. 2a%ing done this, ferment for ten da#s and then proceed


25/66

as #ou would with an# other recipe here, adding the rest of the sugar and water in stages.

pts water.

4se method . Ferment the crushed pulp.

>. G'E;ERR- W05E 6)able Wine:7 pts. water, toka# #east or all purpose wine #east, nutrient. 4se method . ;ut ferment pulp for three da#s.

I. G'E;ERR- W05E 6'herr# 't#le7: )he best gooseberries for this wine are those that ha%e been left on the bushes to turn red or #ellow, according to %ariet#. )he# should be firm but soft and at the sameB time not damaged. $n# damaged ones and an# with a suggestion of mould or mildew on them must be discarded. For a dr# sherr# st#le use Hlb. sugar, for a medium dr# use 9lb., and for a medium sweet use 9 Hlb., or the corresponding amounts of in%ert sugar. =lb. gooseberries, >pts. water, sugar 6as abo%e7, sherr# #east or all purpose wine #east, nutrient. 4se method . ;ut ferment the pulp for fi%e da#s onl#.

J. W2R)E;ERR- W05E 6;urgund# 't#le7: Whortleberries are a small wild fruit which man# people come to the countr# to pick8 the# make excellent (ams and (ellies/and %er# good wines, otherwise known as *herts*. pts. water, 9lb. sugar6or 9 9Hlb. in%ert7, burgund# #east, nutrient. 4se method . Ferment the pulp.

9?. W2R)E;ERR- W05E 6"ort 't#le7: Ipts. whortleberries, >pts. water lb. sugar 6or =lb. in%ert7, port #east, nutrient. 4se method . Ferment the pulp.

9. W2R)E;ERR- W05E 6)able Wine7: =pts. whortleberries, >pts. water, Hlb. sugar 6or 9lb. o3. in%ert7, all purpose wine #east, nutrient. 4se method . Ferment the strained diluted (uice.

9. 'E W05E: 'loes make a delightful wine which is %er# popular with those li%ing in the countr#, and is particularl# suitable for turning into sloe gin. 5ot more than lb. should be


26/66

used owing to their astringenc#. lb. sloes, 9lb. sugar 6or 9 9Hlb in%ert7, >pts. water, all purpose wine #east, nutrient. 4se method . ;ut ferment pulp for three da#s onl#.

R0;E5$ W05E )4)R0$

;efore 0 explain how eas# it is to make wine with ribena let me point out that this famous s#rup of excellent !ualit# could well be added to fermenting *musts* made up from of the fruits to get special results. )he rate to add it would be one to two bottles per gallon.

When making wines from dried fruits the addition of one or two bottles of Ribena per gallon would make a %ast impro%ement to the fla%our and !ualit# of the wine.

'imilarl#, when making wines from fresh fruits that gi%e a red wine, one or two bottles or Ribena could well be added to make up for other fruits in this w#, #ou mar disregard the ' preser%ati%e 6more about this later7 because the amount in the Ribena will not be enough to stop fermentation, but it would be best to add it at the %igorous fermentation stage/during the first ten da#s.

0f #ou propose to use Ribena in this wa#, bear in mid that each bottle contains approximatel# eight ounces of sugar, so #ou should reduce accordingl# the amount of sugar in whiche%er recipes #ou are using.

4ndiluted Ribena is not readil# fermentable, because it contains (ust o%er se%en pounds of sugar per gallon and is preser%ed with 9=? parts per million '/either of which is capable of pre%enting fermentation.

b%iousl#, our aim when making wine with Ribena will be to reduce the amount of sugar to about three and a half pounds per gallon, b# using half Ribena and half water. 0n doing this, we shall reduce the ' preser%ati%e to around >= parts per million. )his amount is unlikel# to pre%ent fermentation, though it could do so.

# trials with ribena were carried out with the abo%e point borne in mind and it will be seen that 0 began with a good deal less than e!ual parts or Ribena and water, graduall# bringing them up to e!ual parts.

;ecause 0 did not want to o%erwork the #east b# gi%ing it too


27/66

much sugar to work on at the start, and because 0 wanted to reduce the ' content to below >= parts per million 6without heating with the risk of spoiling the fla%or of the s#rup7, 0 decided to work to the following method. )he method, incidentall#, met with the appro%al of K. . '. +harle#, ;.;+., "2.D., technical director of the Ro#al

Forest# factor# of the ;eecham group and one/time director of the ong $shton Research 'tation, ;risto.

$ll water used in the process was first boiled and allowed to cool naturall#.

')$GE : )wo bottles of Ribena were diluted with twice the amount of water 6four Ribena bottles full7. -east in the form of a nucleus was added and the mixture allowed to ferment for ten da#s.

')$GE : $fter ten da#s* fermentation, two bottles of ribena and one Ribena bottle of water were added and the mixture allowed to ferment for a further ten da#s.

')$GE 9: $fter a total of twent# da#s* fermentation, two bottles of Ribena and one more bottle of water were added. Fermentation was then allowed to carr# on to completion, taking, in all, three months. )he result was a good, round wine fla%ored delightfull# but not too strongl# of fresh blackcurrants.

$t stage 9 it was borne in mind that, while most of the ' would ha%e been dri%en off during fermentation b# adding those last two bottles, 0 was, in effect, bringing the total ' content up to >= parts per million. fearing that the #east might be (ust a little weakened at this stage 0 decided to dri%e off the ' in the last two bottles b# raising the temperature of the to >? deg. +. 0f #ou want to do this and ha%e no suitable thermometer, stand the bottles in a saucepan of water and slowl# raise the temperature until the Ribena in the bottles has increased in %olume enough to reach the rims of the bottles. )he temperature is high enough to dri%e off the ' and the heat should be cut off at once. )he caps of the bottles must be remo%ed before heating. )he whole of fermentation was carried out in narrow/necked bottles plugged with cotton wool, fermentation locks being fitted after ten da#s. Racking was not carried out until one month after the last addition. onthl# racking followed until fermentation ceased. E%en at this earl# stage the wine was nice to drink,


28/66

but it had impro%ed %astl# at the age of six months.

$t first it might seem expensi%e to make wine with Ribena, but against the cost one should set the fact that no sugar need be added and that one has a top/!ualit# product all read# for the (ob in hand. $part from this, there is no

expensi%e fruit to bu#, no mess# crushing/in fact nothing much to do at all. $nd, most important of all, Ribena has been treated with a pectin/destro#ing en3#me, which means that #ou could boil it if #ou wished without fear of pectin clouding the finished wines. 'uch boiling would, of course, dri%e off the ' and gi%e #ou a wine fla%ored slightl# to cooked blackcurrants.

0t will be seen that a sweeter wine ma# be made b# using one bottle more of Ribena or one less of water, while a dr# wine would result if less Ribena were used. $ dr# wine would lack the fuller fla%our, but this would be offset to some extent b# to dr#ness.

0f eight bottles of Ribena are made into one gallon b# adding water, the gallon will contain roughl# four pounds of sugar and the e!ui%alent of four pounds of blackcurrants. )his amount of fruit is ample for a gallon of wine and, pro%ided one likes a fairl# sweet wine, this proportion of sugar to fruit is not too much. n the whole, 0 feel that se%en bottles of Ribena would be the limit #ou could use to make a gallon of wine without it being too sweet.

0t will be clear that m# trials with Ribena, using six bottles to make (ust under a gallon of wine, ha%e been most successful and 0 do urge readers to ha%e a go.

$ point to bear in mind is that a good light wine is often made with as little as two pounds of blackcurrants to the gallon, therefore, if #ou made four bottles of Ribena into a gallon of *must*, #ou would ha%e used the e!ui%alent of two pounds of blackcurrants and two pounds of sugar. )his would gi%e #ou a wine of about twel%e percent of alcohol b# %olume. 'uch a wine would be dr#, but b# adding half a pound of sugar during the process #ou would get a sweeter wine of one or two percent more alcohol.

EL)R$+) )4)R0$

)his chapter shows how easil# wines the fla%or of world famous li!ueurs and other commercial products ma# be added with the minimum of utensils and labor8 indeed, this is probabl#, if not decidedl#, the simplest the least


29/66

troublesome and the most rewarding of all ad%entures into wine/making.

0n what are known as )*5oirot Extracts we ha%e a readil# prepared ingredient and, as will be seen in the recipes, no preparation is needed, the stuff is read# to use.

-ou might get a decent imported wine or ;ritish wine at se%en and six a bottle, but #ou will ne%er be able to bu# wines with the fla%our of these world/famous li!ueurs at an# price, and certainl# not for thirt# cents a bottle/all the# will cost #ou to make. 5or will #ou e%er bu# Kermouth at less than fift# cents a bottle8 the Kermouth recipe alone, then, must be worth a fortune to an#bod# who likes Kermouth.

When making these wines do please use good #east and nutrient, for the results obtained in this wa# will surpass an# #ou can hope to achie%e b# using bakers* #east and no nutrient.

0t will be seen in the recipes that 0 ha%e included in%ert sugar because this gi%es the best results here. 0n%ert sugar contains a little acid and this is essential in wine/making as we ha%e alread# seen. 0f #ou use household sugar, #ou will ha%e to add the (uice of one lemon or one/eighth ounce of citric acid to gi%e (ust the tin# amount of acid re!uired.

When adding the extract to the prepared s#rup 6sugar/water7, make sure #ou get all of it out of the bottles.

When deciding which extract to use, #ou must first decide on which #ou are likel# to prefer 6unless #ou know in ad%ance and from experience that #ou like Kermouth or @irsh or cherr# brand#7 and then choose that one. 0n this wa# #ou will make a wine that might disappoint #ou/after all, not all tastes are the same.

KER- 0"R)$5): )he method we shall be using calls for adding these %er# highl# concentrated fla%orings to a %er# small amount of li!uid to begin with. )he fla%or will be %er#, %er# strong, so do not sample it, and the odor gi%en off might strike people as not !uite pleasant. )his is !uite natural, so do not be put off using them because of this. $nd don*t take a *sniff* of the wine during the earl# stages, for the same reason.

)*50R) EL)R$+)' $5D W2$) )2E- $RE $DE F


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)he following list contains the names of most of the )*5oirot Extracts that we shall be using in this chapter and beside each appears details of their contents. )he extracts are scientificall# blended to gi%e fla%ors identical to the world/famous li!ueurs of the same names. )hus #ou are

assured of the real thing and not a s#nthetic substitute.

)hese fla%orings are highl# concentrated and should not, therefore, be (udged b# their odor. $n#one smelling the raw undiluted material or sampling the wines made from the extracts is likel# to imagine that something is not !uite right. Do not pa# an# attention to the strength or pungenc# of the odor and do not sample an# wines being made from the extract until fermentation has almost ceased. E%en at this stage it is not wise to tr# to (udge the wine. Wait, 0 implore #ou, until fermentation has ceased altogether and the wine has been clear for at least a month. $s with all other wines, the fla%or impro%es immensel# with age. 0 am able to speak from first/hand experience because 0 ha%e been making wines with these extracts, and 0 can assure #ou in absolute sincerit# that each extract makes a wine identical in fla%or to the world/famous commercial li!ueur the name of which it carries.

$nd let me (ust add that the oil of (uniper mentioned in other parts of this book is an extract of (uniper berries/(uniper being an ornamental shrub grown a good deal in this countr#.

0M4E4R GREE5 +5KE5) 0M4E4R -EW +5KE5) ;oth distilled from plants growing in the high mountain regions. )hese two established the now world/wide reputation of )*5oirot.

+4R$+$, RED +4R$+$, W20)E )wo li!ueurs of Dutch origin distilled from small green oranges.

+2ERR- ;R$5D- ade from unfermented cherries.

D$5A0G $ li!ueur of German origin.

@4E f continental origin, extracted from carawa# seed. Wine


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made from this extract would act as a stimulant of the digesti%e organs.

$R$;EE Distilled from the famous orraine plum.

"R45EE Distilled from the wild plum.

an# of the extracts contain blends of bitter and aromatic plants/Kermouth being a good example of this. We are all well aware of the delicate fla%ors of the French and 0talian Kermouths and will thus be enabled to appreciate the %alue of all the )*5oirot Extracts, for the# bring us something !uite uni!ue when it comes to making wines from them.

)hese extracts were not intended for the purpose to which 0 put them. aking wines from them instead of fruit or other ingredients is m# own idea entirel# and 0 am proud to be the originator of both the idea and of the recipes herein. 0 am also proud to pass them on to m# readers all o%er the world.

$s will be seen in the recipes, 0 ha%e ad%ised carr#ing out the entire fermentation in the gallon (ar, but if #ou would prefer to ferment for the first ten da#s in a pol#thene pail b# all means do so, but make certain it is co%ered as directed earlier. 0f #ou do this, gi%e the li!uor a good stir before putting it into the (ar otherwise some of the deposit and a lot of fla%oring ma# be lost. Do not on an# account di%ide the li!uor, sa#, into two half/gallon lots because half/gallon (ars happen to be a%ailable. @eep it as one until all fermentation has ceased. When this has happened the clearer wine ma# be siphoned off the deposit into another (ar and put awa# to clear. When clear, it should be bottled.

W05E' FR +0)R4' FR40)' 6ake these Wines with ;akers* -east/Fresh7


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a gallon of boiled water that has cooled. +o%er well, and lea%e to soak for fort#/eight hours, crushing and pressing the peel between the fingers to extract the oil which gi%es a %er# special fla%our. )hen boil half the sugar in a !uart of water for two minutes and when cooled add this to the orange pulp. )hen add the #east and

nutrient. Ferment this in a warm place for fi%e da#s. )hen crush, strain through fine muslin or other suitable material and wring out dr#. Discard the pulp and return the fermenting li!uor to the fermenting %essel, and allow to ferment for a further ten da#s. +arefull# pour off into a gallon (ar, lea%ing as much of the deposit behind as #ou can. )hen boil the rest of the water and sugar together and when cool add to the rest. )hen fit fermentation lock or co%er as directed and continue to ferment in a warm place until all fermentation has ceased.


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tangerine wine.

FWER W05E' $5D 0'+E$5E4' RE+0"E'

et me begin this chapter b# assuring #ou that one of the

lo%eliest wines 0 ha%e e%er tasted was made with gorse flowers b# a member of the ;ourneouth Wine/akers* +ircle. )his 0 sampled while lecturing at the )own 2all there on the occasion of the $mateur Wine/akers* 'econd $nnual +onference and 'how.

Flower wines, cannot, of course, be likened to an# other homemade wine/or commercial wine/because their fla%ors are uni!ue8 the# can onl# be described as delicatel# aromatic, their bou!uet cannot be found in an# other wine.

)heir popularit# is lessened onl# b# the labor of collecting the flowers8 but b# choosing a spot where the# abound, enough for a gallon or two ma# be gathered in an hour.

+are is needed if we are to get the best from our ingredients. When gathering the flowers it is best to use a basket of ample si3e because crushing will damage the flowers and we shall not get such a delightful wine.

$ll flowers should be gathered on a dr# da# but not necessaril# on a sunn# one8 though it must be sunn# when collecting dandelions otherwise the# are either closed or half/closed and difficult to find. 0n their closed state the# teem with insects which would get into the wine and spoil it. Dandelions close when gathered but this does notB matter. 0n fact it is a great help because we should use onl# the petals of dandelions, and when the# are closed the petals ma# be pulled out all together merel# b# holding the head of the flower and pulling on the petals grouped together.

$lthough onl# petals should be used man# people make !uite good dandelion wine b# using the whole heads, but 0 use petals onl#.

)o achie%e the best result a wine #east should be used and this ma# be an all/purpose wine #east. 0n%ert sugar should not be used in these recipes because it is inclined to slightl# alter the aroma of the flower and change the delicate color of the wines made from recipes in this chapter.


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;akers* #east is included in the recipe together with household sugar8 those preferring to use a wine #east *started* as directed ma#, of course, do so.


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'tir dail#, and co%er again at once. 'tain and wring out fairl# tightl# and return the li!uor to the fermenting %essel. ;oil half the sugar in a pint of water and when cool add to the li!uor, then add the #east and the (uice of two lemons. +o%er as directed and ferment for se%en da#s. )hen pour

carefull# into a gallon (ar, lea%ing as mush deposit behind as #ou can. $fter this, boil the rest of the sugar in the remaining pint of water and when cool add to the rest. +o%er as directed or fit fermentation lock and lea%e until all fermentation has ceased.


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of wine, but if #ou ha%e enough of, sa#, both red and #ellow for a separate lot of each, do keep them separate. 9 !ts. rose petals 6strongl# scented if possible7, gal. water, 9 lb. sugar, o3. #east, lemons. "our half a gallon of boiling water o%er the petals in the fermenting %essel, co%er well and lea%e for

fort#/eight hours, stirring often. ;oil half the sugar in a !uart of water for two minutes and when this is cool add to the petal mixture and ferment for three da#s. 'train and wring out well, and return the li!uor to the fermenting %essel and let it ferment for a further ten da#s. "our the li!uor into a gallon (ar, lea%ing as much of the deposit behind as #ou can. )hen boil the rest of the sugar and water as before and when cool add to the rest together with the (uice of the lemons. +o%er again as directed or fit fermentation lock and lea%e until all fermentation has ceased.

>. )E$ W05E: an# wine/makers sa%e left/o%ers from the teapot until the# ha%e enough to make a gallon of wine, but 0 find that the fla%our of the wine is somewhat impaired when this is done. ;etter to make a gallon of weak tea and to start straight off. Don*t be tempted to make strong tea for this purpose otherwise #ou will ha%e too much tannin in the wine. I teaspoonsful of tea, gal. water, lb. raisins, (uice of lemons, 9 lb. sugar, o3. #east. ake tea in the ordinar# wa# using eight teaspoonfuls and a !uart of water. et it stand undisturbed for ten minutes, and then strain into the fermenting %essel. ;oil half the sugar in half a gallon of water for two minutes and when cool add this to the tea. )hen add the raisins and finel# sliced lemons and their (uice. $dd the #east and ferment for ten da#s, stirring dail#. 'train into a gallon (ar. )hen boil the rest of the sugar in the remainder of the water for two minutes and when cool add this to the rest. +o%er as directed or fit fermentation lock and lea%e to ferment in a warm place until all fermentation has ceased.B

>9. 00)$)05 )0$ $R0$: 0 am not fond of this m#self, but 0 know of a good man# people who are and who make this wine !uite regularl#. )he best plan is to make either eas# potato wine or eas#B parsnip wine, and when this has ceased fermenting fla%or it with freshl# made coffee or one of the proprietar#


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brands of essence. ;ut do this %er# carefull# as it is eas# to o%erdo it, thus spoiling the fla%our.

>. R'E 20" W05E: ne of the finest of all home/made wines8 its fla%our is uni!ue and it has bod# and bou!uet that take a lot of

matching. Rose hips abound in earl# autumn and it matters not whether the# are gathered from #our own rose trees or from the hedgerows. )he# should not be used until the# ha%e taken on their winter coat or red or orange according to the t#pe. lb. rose hips, 9 lb. sugar, gal. water, o3. #east. Wash the hips well in half a gallon of water in which one +ampden tablet has been dissol%ed. +rush the hips with a mallet or chop them. "ut them in the fermenting %essel and pour on half a gallon of boiling water. ;oil half the sugar in a !uart of water for two minutes and when cooled a little add to the rest. $dd the #east and ferment the pulp for se%en da#s. )hen strain out the solids and put the strained li!uor into a gallon (ar. ;oil the rest of the sugar in the remaining water for two minutes and allow to cool well before adding to the rest. +o%er as directed or fit fermentation lock and lea%e to ferment in a warm place until all fermentation has ceased.

W05E' FR DR0ED 2ER;'

0n case the ad%antages of making wines from dried herbs do not immediatel# become e%ident, let me explain that the town and cit# dweller 6and countr#man, too, for that matter7 ma# make all the old fa%ourite wines of Grann#*s da# for next to nothing. "racticall# no work is in%ol%ed because, unlike fresh fruits which ha%e to be gathered and roots that ha%e to be scrubbed, grated and boiled, suitable packets of herbs are a%ailable read# to use. 0n cases, man# town and cit# dwellers might well know of the old countr# wines and wish that the# could make them/ indeed, the# ma# well ha%e li%ed in the countr# and tasted the wines made from the fresh herbs8 dandelion, sage, coltsfoot, mint, balm, #arrow, and countless others.

"eople li%ing in large towns like +o%entr# and ;irmingham ha%e written to me asking about this field of winemaking, for the# recall their earl# da#s when *um* used to make what the# now describe as *reall# wonderful wines form lea%es she used to collect from the fields all round where we used to li%e*.


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Dried herbs normall# cost less than twent# cents per packet and such a packet is usuall# more than enough for a gallon of wine. )he actual amount of the dried article ma# be %aried according to personal tastes, but usuall# two ounces is enough for one gallon, and this amount rarel# costs %er# much. 0 ha%e found that the packets of herbs supplied b#

2eath and 2eather td., of 't. $lbans, 2ertfordshire 6branches in man# towns7, are usuall# suitable for one gallon of wine/though the amount in each packet %aries slightl# with the %ariet# of herb.

)hose who know their herbs well enough to gather them fresh from the garden or field or hedgerow ma# do so, of course, but it must be borne in mind that one needs at least one pound of the fresh plant to get the e!ui%alent of two ounces of the dried. 0t is most important on should be expert at identification because man# health/gi%ing herbs bear a striking resemblance to others which ha%e pro%ed themsel%es to be deadl# poisonous. ;# bu#ing read# packeted herbs such risks are done awa# with, and 2ealth and 2eather td. will send to an#one free on application their book of herbs.

0n some of the recipes which follow the addition of raisins or wheat, or both, is recommended, while 0 would stress that their use is !uite optional, 0 do strongl# ad%ise readers to use them where the# are specified unless the# know in ad%ance that the# prefer wines made without them. )he use of raisins or wheat, or both, adds bod# and bou!uet where these properties ma# be lacking. $s #ou will ha%e guessed, theB herb gi%es onl# fla%our/apart from its known medicinal properties/and some aroma, but does not gi%e the same amount of bou!uet as a full# fla%ored fruit8 wheat and raisins help in this respect. $s with root wines, the addition of acid is necessar# an this wa# ma# be added as citric acid at the rate of a !uarter/ounce per gallon or as the (uice of two large lemons/whiche%er suits #ou best.

$ nutrient is also necessar# for the same reasons as ha%e alread# been described earl# in this book.

)he amounts of sugar in the recipes are those generall# used, but readers now know that the# make their herb wines dr# merel# b# reducing the amount of sugar according to their wishes.

0t should be borne in mind that while we use a gallon of water, and while the sugar, occupies space at the rate of a !uart to e%er# four pounds, we shall arri%e back at the gallon of wine aimed at because there will be some loss


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during boiling, lost of most of the sugar which will be fermented out and some small wastage when transferring to other bottles. $ little less sugar is use in these recipes as compared with fresh fruit wines8 this is because there is no acidit# or astringenc# to balance, as is often the case where fruit wines are made.

)he amount of herbs gi%en in the recipes are the amounts usuall# used and 0 ad%ise readers to use them to begin with.

ater, sa# when fermentation has nearl# ceased, the# ma# sample for strength of fla%our8 if the# feel the# would like it stronger, a little more of the herb ma# be added, but this should not be necessar#.

n the other hand, if the fla%our happens to be a little too strong a pint or two or boiled and cooled water ma# be added to dilute the strength or fla%or. )his will increase the o%erall amount of wine so that the amount of sugar added will not be enough for the increased amount. )herefore, when boiling the additional water, with it three to four ounces of sugar to each pint and then add this s#rup slowl#, taking samples until the strength of fla%our is right. )he recipes in this chapter ha%e been gi%en to me b# friends. )he trials 0 ha%e carried out with them ha%e pro%en most satisfactor# and 0 know readers will be pleased with the results. $s will be seen most recipes call for two ounces of herb, but it will be found that the one/and/sixpenn# packets of dried herbs from 2ealth and 2eather will suffice in all but exceptional cases, where, for example, a %er# strong fla%our is re!uired. Where @ola nuts are used, a tenpenn# packet is enough.

$ll dried herbs ma# be obtained from most chemists, but sometimes their stock is likel# to be a little old. 2ealth and 2eather deal in this field to such a large extent that their herbs can be relied upon to gi%e the best results. $lternati%el# get them from a reliable herbalist if #ou ha%e one in #our localit#.

)he following method is suitable for all recipes in this chapter.

emons and oranges should be peeled, the fruit broken up and added and the peel discarded.

E)2D: "ut all the ingredients 6except sugar and #east7 in a pol#thene pail and pour on half a gallon of boiling water, lea%e for two or three hours co%ered as directed. )hen boil half the sugar in a !uart or


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water or two minutes and add this to the rest while still boiling. ix well, and when cool enough add the #east and nutrient. +o%er again and ferment in a pail in a warm place for ten da#s, stirring dail# and co%ering again at once. $fter ten da#s, strain out the solids and wring out

as dr# as #ou can, and put the strained li!uor into a gallon glass bottle. ;oil the other half of the sugar in the remaining !uart of water for two minutes. When cool add this to the rest. +o%er as directed or fit with a fermentation lock and continue to ferment in a warm place until all fermentation has ceased.

>=. ;$ W05E: o3. dried balm lea%es, lemons, 9 lb. sugar, gal. water, #east and nutrient.

>


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9 o3. burnet herb, lb. raisins, lb. wheat, oranges, lemons, 9 lb. sugar 6or 9 9H lb. in%ert7, gal. water, #east and nutrient.

0 do strongl# ad%ise #ou to experiment with half gallon lots of these and to add tin# amounts of aniseed or li!uorice as

fermentation nears completion. 0f #ou do this with %ar#ing amounts of herbs #ou must not let the total weight of the herbs exceed four ounces to the gallon of wine being made. 0 reali3e, of course, that a beginner cannot ha%e an# definite plan for blending because he will not be familiar with the fla%ors gi%en to the wines b# the %arious herbs. 0f #ou accidentall# spoil the fla%our of a wine b# tr#ing to impro%e it, #ou ma# dilute with sugar/water, and while fermentation is still going on, add other herbs to the the fla%our #ou are aiming at. 0f #ou happen to find that the fla%our is notB !uite strong enough #ou ma# suspend a bag of herbs in the fermenting *must* until #ou get the strength of fla%our #ou want. $nd this ma# be tested at few/da# inter%als b# tasting.

5o matter how man# #ears #ou ma# ha%e been making wines and no matter how man# different %arieties #ou ha%e made, it will be clear from the number of recipes in this book that there are plent# #ou ha%e not tried #our hand at. 2owe%er, do not be tempted to make thirt# or fort# different %arieties on a grand scale. ake, sa#, half a do3en build lots with recipes and fruit #ou are familiar with, and experiment with half gallon lots. 0n this wa# #ou will alwa#s ha%e a nice stock and if an# particular experiment goes wrong or perhaps does not turn out !uite as hoped, little will be lost.

W05E' FR DR0ED FR40)' $5D GR$05

)he making of wines from grain and dried fruits is a boom to the townsman who finds these ingredients easil# obtainable and the# make good wines. ixtures of dried fruit and grains make for strong, full# fla%ored, but not too full# fla%ored wines which, when not made too sweet, are often likened to whiske#s and brandies. )he# need time to mature or reach their best/two #ears is not too long, though at one #ear old the# are %er# excellent wines. $s with root wines the addition of some acid is necessar# here 6see root wines7, and this is put into the *must* in the form of oranges and lemons.

ost dried fruit is hea%il# sulphited to pre%ent fermentation, and most wheat or other grain has been in contact with all sorts of dirt, dust and bacteria. )herefore


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the# must be well cleansed before use. ;reak up the raisins and drop them into boiling water. $s soon as the water boils again cut off the heat, strain the raisins and throw the water awa#. )he raisins are then read# to use. Do the same with wheat or other grain, but use a separate saucepan8 the# are then read# to use.

)$5505: ost recipes for fruit wines allow for tannin in the fruits to be gi%en into the *must*. )his tannin forms an important part of the fla%our of the wine/though few people reali3e it. ;ut the# soon know when there is too much because the wine takes on the fla%our or *tang* of strong unsweetened tea. )he little tannin gi%en to fruit wines is usuall# (ust the right amount.

0n the ordinar# wa# there is no tannin present in dried fruitwines. )herefore it is as well to add one tablespoonful of freshl# made tea/not too strong/to make good this deficienc#. 'pecial grape tannin is a%ailable, but tea is a cheap and hand# source of which we might as well make use. )he addition of tea is included in the recipes.

I9. +$5$D0$5 W20'@-: lb. wheat, lb. raisins, lemon, oranges, 9 lb. sugar, o3. #east, = !ts. water, tablespoonful of freshl# made tea. ;oil half the water with half the sugar for one minute and then pour on the wheat and raisins. "ut the lot into the fermenting %essel and s!uee3e in the (uice of the lemon. +ut up the oranges and their peel and put these with the rest. Work the orange peel between the fingers to press out the oil/much fla%our is obtained form this. When cool add the #east and ferment for ten da#s. )hen strain out the solids and wring out as dr# as #ou can andB put the strained li!uor into a gallon (ar with a tablespoonful of freshl# made tea. ;oil the rest of the sugar and water of one minute and when this is cool add to the rest. +o%er as directed or fit fermentation lock and lea%e until all fermentation has ceased.

I. ;R$KER-*' W5 '+)+2: )his is another recipe that has become well known amongst wine makers throughout the countr#. H lb. wheat, H lb. raisins, oranges, 9 H lb. sugar, o3. #east, J pts. water, and tablespoonful of freshl# made strong tea. "repare the wheat raisins as alread# ad%ised and put them


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in the fermenting %essel with the sliced oranges and their peel. ;oil half the sugar in three !uarts of water for two minutes and pour this o%er the material in the fermenting %essel. ix well and when cool add the #east. +o%er as directed and ferment for se%en da#s, stirring well each

da# and co%ering again at once. 'train and wring out dr# and put the strained li!uor into a gallon (ar with the tea. )hen boil the rest of the sugar in the remaining three pints of water for two minutes and when cool add to the rest. +o%er again as directed or fit fermentation lock and lea%e until all fermentation has ceased.

I=. R$0'05 W05E: 9 lb. raisins, 9 lemons, lb. sugar, J pts. water, o3. #east, tablespoonful of freshl# made tea. ess sugar than usual is re!uired here because the large amount of raisins will gi%e a lot of sugar to the wine // which will not be dr#. For a dr# raisin wine use onl# one and a !uarter pound of sugar. "ut the raisins and the sliced lemons and the tea in the fermenting %essel. ;oil all the sugar in all the water 6or half the water at a time if #our saucepan is on the small side7, and add the rest while boiling. When cool, add the #east and ferment for fourteen da#s, stirring dail# and co%ering again at once. 'train and wring out as dr# as #ou can and put the strained li!uor into a gallon (ar. +o%er as directed or fit fermentation lock and lea%e until all fermentation has ceased.

I. +4RR$5) W05E:


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5o lemons are re!uired here as currants contain sufficient acid, neither is tea re!uired. lb. currants, lb. raisins, 9H lb. sugar, o3. #east, J pts. water. "repare the currants b# the method gi%en for prunes in the pre%ious recipe, and put in the fermenting %essel.

;oil half the sugar 6or roughl# half7 in se%en pints water for two minutes and pour on to the currants at once. $llow to cool and add the #east. +o%er as directed and ferment for twel%e da#s, crushing and co%ering again each da#. $fter twel%e da#s, strain out the solids and wring out as dr# as #ou can and put the strained li!uor into a gallon (ar. ;oil the rest of the sugar in the remaining two pints of water for two minutes and when cool add to the rest. +o%er as directed or fit fermentation lock and lea%e until all fermentation has ceased.

II. DR0ED $"R0+) W05E: )his is a reall# delightful pale gold wine that most people like as a dr# wine. 'ee *ow/$lcohol Wines for the adies*. < lb. dried apricots, w oranges, 9 H lb. sugar, J pts. water, o3. #east, tablespoonful of freshl# made tea. "ut the apricots in the fermenting %essel with the cut/up oranges and their peel. Fold the orange peel and s!uee3e to get as much oil out of it as #ou can.B ;oil two pounds of sugar in se%en pints of water for two minutes and pour o%er the fruits while still boiling. $llow to cool and add the #east. +o%er as directed and ferment for ten da#s, crushing b# hand each da# and co%ering again at once. $fter ten da#s, strain and wring out as dr# as #ou can an put the strained li!uor in the gallon (ar. ;oil the remaining sugar in the last two pints of water for two minutes and when cool add to the rest, and then add the tea. +o%er as directed or fit fermentation lock and lea%e until all fermentation has ceased.

IJ. D$)E W05E: )his wine has %er# little fla%our of its own, therefore lemons and oranges must be added to gi%e a nice fla%our, and the amount of oranges here will make it into a lo%el# wine. 2owe%er, if #ou want a wine of little fla%our for some special purpose, sa#, blending with one that has too much fla%or or for fla%oring as #ou wish with an extract or whate%er #ou ma# ha%e in mind, use no oranges at all.


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9 lb. of packeted or loose dates, lemons, < oranges 6see note7, lb. sugar, J pts. water, o3. #east tablespoonful of freshl# made tea. )he method of preparing ingredients and for making this wine is identical to that gi%en in the recipe for making dried apricot wine.

J?. "R45E $5D R$0'05 K05)$GE: 9 lb. prunes, lb. raisins, lb. wheat, lemons, oranges, 9 lb. sugar, J pts. water, o3. #east. "repare the raisins, prunes and wheat as has alread# been ad%ised and put them with the sliced oranges and lemons in the fermenting %essel. ;oil half the sugar in se%en pints water for two minutes and pour o%er the ingredients while still boiling. $llow to cool and add the #east. +o%er as directed and ferment the mixture for ten da#s, crushing well each da# and stirring up the wheat andB co%ering again at once. $fter ten da#s, strain out the solids, and wring out as dr# as #ou can and put the strained li!uor in a gallon (ar. ;oil the rest of the sugar in the remaining two pints of water and when cool add to the rest. +o%er as directed or fit fermentation lock and lea%e until all fermentation has ceased.

J. 0R0'2 W20'@E-: lb. wheat, lb. raisins, lb. potatoes, lemons, oranges, o3. #east, 9 lb. sugar, J pts. water. "repare the wheat and raisins as has alread# been directed and put them in the fermenting %essel with the sliced lemons and oranges. 'crub,

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