Monday, November 15, 2010

RUBY DELIGHT

Just 4 u

And here is a novelty most home winemakers will be able to compile, and which
is very popular with the ladies:

Ingredients:
½ bottle blackberry wine Wineglass ginger wine
½ bottle rhubarb wine Wineglass port wine
½ wineglass whisky

PUNCH

Just 4 u

Take two or three good fresh lemons, with rough skins quite yellow; some lumps
of good sugar; grate a handful of the skins of the lemons, through a bread grater, on to the
sugar; then squeeze in the lemons, bruise the sugar and stir the juice well together, for
much depends on the process of mixing the sugar and lemons; pour on them one quart of
boiling water, and again mix them well together (this is called the sherbet); add one pint
and a half of brandy, and the same quantity of rum; stir it up, then strain it through a
sieve; put in one quart of syrup, and one quart of boiling water.

MILK PUNCH

Just 4 u

Ingredients:
1 quart fresh milk 6 Seville oranges (or six
1 bottle rum or brandy ordinary oranges and six
1 pint rum (if desired) lemons)
1 gallon water 3 ½ lb. sugar

Method:
Peel the fruit very thinly, or use a grater, to exclude all white pith, which has a
bitter taste, and squeeze out all the juice.

HOT COFFEE RUM

Just 4 u

This is an excellent after-dinner drink for which, if possible, the coffee should be
freshly ground, as well as freshly made.
Into a small saucepan put six lumps of sugar, the finely pared rind of two oranges,
six cloves, and a stick of cinnamon. Add enough rum to cover the sugar and bring nearly
to the boil, stirring gently until the sugar is dissolved. Take care that it does not catch fire.
When ready stir the mixture into six cups of very strong, very hot black coffee and
serve immediately.

ORANGE COCKTAIL

Just 4 u

Mix: 1 bottle orange wine, 1 wineglass whisky, and a dash of rum.

EGG FLIP

Just 4 u

Ingredients:
6 fresh eggs 1 lb. honey
¼ pint fresh cream 6 lemons
½ bottle brandy or ram

Method:
Wash the eggs carefully and place them in a bowl with the juice of the lemons and
one tablespoon very finely grated lemon rinds (avoiding the white pith, which imparts a
bitter taste). Cover closely with a clean cloth and allow to stand for 48 hours or until the
shells have dissolved into a mash. Then add the cream, honey and brandy or rum and mix
vigorously. Bottle immediately and cork tightly.

COOMASSIE

Just 4 u

In a small tumbler break the yolk of a fresh egg and mix in one teaspoon icing
sugar. Add six drops Angostura, 1½ oz. sherry and half that amount of brandy. Fill glass
with shaved ice, shake well and strain. Dust with fresh-grated nutmeg and powdered
cinnamon. This approaches a flip.

CHRISTMAS PUNCH

Just 4 u

For those who like punches (and who doesn't at Christmas?) here is an excellent
recipe:

Rub eight pieces of lump sugar on two big lemons, collecting all the fragrant
essential oil possible. Put the lumps in a bright saucepan with ¼ teaspoon of ground
cinnamon, ¼ teaspoon of grated nutmeg and ground cloves mixed, and a fair pinch of
salt. Put in 8 oz. each of brandy and Jamaica rum and add 16 oz. of boiling water. Heat up
the bowl, and strain into it the juice of two lemons.
Heat up the mixture in the pan just to miss boiling point and strain it through muslin in colander or sieve into the bowl. Now add one pint of a good white country wine—elderflower, gooseberry, rhubarb or apple,
preferably sparkling—and serve with a cube of pineapple in each cup.

CHRISTMAS GLOW

Just 4 u

Ingredients:
1 bottle of one of your red 1 cup granulated sugar
wines 2 oz. honey
1 small glass cherry brandy Grated nutmeg to taste
1 glass brandy About one-third pint boiling
1 sliced lemon water

Method:
Heat wine, honey, lemon, nutmeg, sugar to near boiling point; then add brandy
and cherry brandy and lastly the water. Serve immediately.

ANGELICA LIQUEUR

Just 4 u

Ingredients:
1 oz. Angelica stem 1 pint brandy
1 oz. boned bitter almonds 1 pint syrup made with
white sugar

Method:
Steep the angelica and almonds in the brandy for a week, then strain off and add
the syrup to the liquor. "Improves with keeping—if you can keep it!"

SPRUCE BEER

Just 4 u

To make the beer the recipe is as follows:
Melt 2 lb. sugar, treacle, essence of malt, molasses, or honey, into a gallon of hot
water, put in cask or fermentation vessel, add one gallon cold water and two
tablespoonsful of the essence of spruce. When the must is tepid add ale yeast. Ferment for
two days and bottle. It will be ready for use within one week.

NETTLE BEER

Just 4 u

Ingredients:
2 gallons nettles 2 oz. hops
¼ oz. root ginger 4 oz. sarsaparilla
4 lb. malt 2 gallons water
1 level teaspoonful granulated 1 ½ lb. sugar
yeast 2 lemons

Method:
Choose young nettles. Wash and put into a saucepan with water, ginger, malt,
hops and sarsaparilla.

MILK STOUT

Just 4 u

Ingredients:
2 lb. patent black malt 4 gallons water
6 oz. flaked barley 1 pkt. vitamin yeast food
2 lb. glucose (powdered) 1 oz. of hops
1 pkt. dried brewing yeast 1 teaspoonful of salt

Method:
Bring the water in the boiler to 150 degrees F., add the malt and flaked barley.
Keep at a steady 140-150 degrees F. for four hours. Great care should be taken that the
temperature does not exceed 150 degrees F. during the whole of the four-hour period, for
this is important in the extracting of the maltose, and is almost the most vital process in
this particular type of brewing.

BARLEY WINE

Just 4 u

Ingredients:
1 ¾ lb. pale malted barley 1 level teaspoon ammonium
2 ozs. flaked rice or 4 ozs. sulphate
polished barley 1 level teaspoon gypsum
1 oz. hops ½ teaspoon salt
1 lb. sugar 1 Campden tablet
1 level teaspoon citric add 1 gallon water
Champagne yeast

Method:
Pick over and then put malted barley and adjunct through mincer to form the grist.
Heat one gallon of water to 68 degrees C. in 12-pint saucepan on very low gas; add grist
and maintain temperature at 62-68 degrees C. for two hours.

MILD BROWN ALE

Just 4 u

Ingredients:
5 oz. hops 2 level teaspoonsful granulated
8 gallons water yeast
3 lb. brown sugar

Method:
Boil the hops and water together slowly for about 40-50 minutes, strain over the
sugar, and allow to cool.

HONEY BEER

Just 4 u

Ingredients:
4 quarts water 4 oz. clear honey
1 oz. ground ginger Juice of 3 lemons
1 lb. white sugar Yeast
2 oz. lime juice

Method:
Boil two quarts of water with the ginger for half an hour. Put in a pan with the
sugar, lime juice, honey, lemon juice and the remaining two quarts of water (cold). When
just at blood heat, i.e.

HOME-BREW

Just 4 u

Ingredients:
1 lb. pure malt extract 1 gallon water
1 lb. sugar ½ teaspoon salt
1 oz. hops Yeast

Method:
Dissolve the malt extract, sugar and salt in the warmed water then add most of the
hops and boil for ½ hour, adding the remainder of the hops five minutes before the end.
Strain into a wide-necked jar so that it is filled to within 1 ½ inches of the top, and cover
well.

HOW TO START A GINGER BEER PLANT

Just 4 u

Grow a Ginger Beer Plant with 2 oz. baker's yeast (buy it at a baker's where bread
is baked on the premises). Put the yeast into a jar and add ½ pint water, 2 level teaspoons
of sugar, and 2 level teaspoons of ground ginger.
Feed it each day for the next seven to ten days, add 1 teaspoon of sugar and 1
teaspoon of ground ginger. You will see your "plant" growing day by day.
Strain it Now strain the mixture through a piece of muslin or a very fine
household sieve (keep the sediment) and add to the liquid the juice of 2 lemons, 1 lb.
granulated sugar and 1 pint warm water. Stir until the sugar has dissolved, then make up
to 1 gallon with cold water.

TO MAKE COCK ALE

Just 4 u

Take a couple of young cocks, boil them almost to a jelly in water, and put them
into four gallons of ale; put in also a pound of raisins of the sun stoned; infuse a pound of
dates, mace and nutmegs, of each two ounces, in a quart of canary; put them to the ale;
strain and squeeze out liquor, and put to it half a pint of new ale yeast. Let it work for a
day; you may drink it the next but it is better the third day; you may make it weaker by
mingling it with plain ale as you draw it, or you may put it into a firkin of ale. It is good
against a consumption and to restore decayed nature.

FROM DRIED MALT EXTRACT

Just 4 u

Many home-brewers are now turning to the use of dried malt extract which is now
on the market, and which is much more pleasant and convenient to handle than the sticky
extract in jars.
It certainly makes an excellent brew, and readers may care to try these German
recipes for its use.
It is important to use a good, sedimentary beer yeast, which will settle firmly and
not rise throughout the wort, and it is best to make a starter for it a couple of days before
you start brewing. These recipes are those advocated by the firm which supplies the
Vierka XXXX beer yeast sold by Semplex.
In each of them, boil the dried malt and hops in the water for half an hour. Strain
into two-gallon fermentation jar and fit an air lock.

CHESHIRE HOME BREW

Just 4 u

Ingredients:
2 gallons water 1 oz. yeast or a packet of
2 lb. crystal matt dried brewer's yeast
1-lb. tin of Golden Syrup 1 oz. hops
Teaspoonful of salt

Method:
Bring the two gallons of water in the boiler up to 150 F. Add the malt and
maintain at a temperature of 140-150 F. for four hours.

CANADIAN LAGER

Just 4 u

This recipe, for a lager specially suited to the Canadian palate, is one advocated by
Wine-Art Sales Ltd., of Box 2701, Vancouver 8, B.C.

1 six Imperial gallon primary fermentation vessel (plastic preferred),
1 five Imperial gallon plastic or glass carboy and fermentation lock,
1 five-foot syphon tube,
1 plastic sheet (1 yd. sq.) to cover primary vessel,
1 Specific Gravity or Brix hydrometer and testing jar,
1 stainless steel or enamel vessel, not less than 1 Imperial gallon,
1 wooden or stainless steel spoon,
1 bottle capper for crown caps,
5 dozen beer bottles, tall or stubby,
1 immersion-type thermometer.

BROWN ALE

Just 4 u

Ingredients:
1 lb. bran Gravy browning
2 oz. dried hops Yeast
2 lb. Demerara sugar 3 gallons water

Method:
Put two gallons of water in a three-gallon boiler, and put third gallon by. Bring to
boil. Add sugar, 2 oz. dried hops (buy Heath and Heather packeted hops from chemists),
bran, and two teaspoonsful of gravy browning (the liquid variety—which is only caramel
colouring). Boil gently for 1½ hours.

BLACK HOME BREW

Just 4 u

To make a black home-brew of stout-like quality, use the Cheshire Home Brew
recipe, but include 1 lb. of patent black malt and 1 lb. of crushed barley in place of the
crystal malt. These specialised ingredients can be obtained from Semplex, of Birkenhead.

ANDOVER ALE

Just 4 u

Ingredients:
1 lb. malt extract 1 gallon water
1 oz. hops Brewer's (or dried) yeast
1 level teaspoon
liquid gravy browning
(caramel)

Method:
Boil all the ingredients except the yeast together for 90 minutes; add more water
to restore the original volume.

Friday, November 12, 2010

WHEAT WINE

Just 4 u

Ingredients:
3 ½ lb. Demerara sugar Yeast; nutrient
1 pint wheat 1 lemon
2 lb. raisins 1 gallon hot water

Method:
Soak the wheat in one pint of the water overnight to soften it, and put it and the
raisins through a mincer. Put sugar, wheat, and raisins in a bowl and pour on hot (not
necessarily boiling) water.

SARSAPARILLA WINE

Just 4 u

Ingredients:
1 ½ ozs. sarsaparilla 1 gallon water
¾ oz. caramel l ½ oz. tartaric acid
3 lb. sugar Yeast and nutrient

Method:
Infuse sarsaparilla and caramel in 1½ pints boiling water, and add sugar. Allow to
cool, add 6 ½ pints cold water, acid, nutrient and yeast. Ferment, rack and bottle in usual
way.

PARSNIP WINE

Just 4 u

Ingredients:
7 lb. parsnips 2 ½ gallons of water
3 lb. sugar to each gallon Yeast; yeast nutrient
of liquor 2 lemons

Method:
Scrub and scrape the parsnips; then slice them and boil them in the water until
tender, but not mushy, or the wine will not dear later. The parsnips can be boiled in half
the water, if necessary, and the remaining water added afterwards, warm.

MIXED DRIED FRUIT WINE

Just 4 u

This is a glorious, golden wine which is simplicity itself to make.
Ingredients:
3 12-oz. cartons of mixed G.P. wine yeast
dried fruit Yeast nutrient
1 lb. wheat 1 gallon boiling water
3 lb. sugar ¼ oz. citric acid

Method:
Make up a starter bottle two days or so before you need it with half a pint of
orange juice—it can be a little diluted to make up the quantity—1 oz. of sugar, a little
yeast nutrient and the general-purpose wine yeast. Place it in a temperature of about 70
degrees F.

GINGER WINE

Just 4 u

Ingredients:
½ oz. essence ginger 1 oz. burnt sugar
½ oz. essence capsicum 3 ½ lb. granulated sugar
¼ oz. Tartaric add 9 pints water
20 drops essence lemon Yeast and nutrient

Method:

BEETROOT WINE

Just 4 u

Ingredients:
3 lb. beetroot Yeast and nutrient
3 lb. granulated sugar Juice of 1 lemon
6 doves Small piece of ginger
1 gallon water

Method:
Wash the beetroot well, but do not peel; cut them up and boil them in some of the
water until tender but not mushy. Strain on to the sugar, lemon juice, spices, and the rest
of the water, and stir until the sugar is dissolved.

SLOE GIN

Just 4 u

Half-fill a clean Kilner jar with pricked clean sloes, adding 4 oz. of caster sugar,
and fill the jar up to the top with dry gin.
Place a ring on the top, also the lid, and screw down tightly. Shake, the jar daily
until the sugar is dissolved and the liquid has taken on a dark colour, ¼ oz. of almond
essence can be added after two weeks.

SLOE WINE

Just 4 u

Ingredients:
3 lb. sloes 6 pints water
½ lb. raisins Yeast and nutrient
3 ½ lb. sugar

Method:
Place the sloes in a crock or bowl and pour over them the boiling water.

SULTANA SHERRY

Just 4 u

Ingredients:
1 lb. sultanas (or "white ½ teaspoon citric acid
raisins") 1 nutrient tablet
1 lb. grapes Sherry yeast
2 ½ lb. sugar Water to 1 gallon
8 oz. barley

Method:

QUINCE WINE

Just 4 u

Ingredients:
20 quinces 2 lemons
3 lb. white sugar 1 gallon water
Yeast

Method:
Grate the quinces as near to the core as possible, and boil the pulp in the water for
15 minutes (not more, or the wine may not clear subsequently).

PARSNIP SHERRY (light)

Just 4 u

Ingredients:
4 lb. young parsnips 3 ½ lb. white sugar
1 level teaspoon citric add Yeast and nutrient
2 tablespoonsful malt 1 gallon water

Method:
Scrub the parsnips (which are best lifted after the first frost) but do not peel.

HOP WINE

Just 4 u

Ingredients:
3 ozs. hops 1 orange
1 oz. stem ginger 1 lemon
3 lb. sugar 1 gallon water

Method:

CORNMEAL WINE (or "Golden Dinamite")

Just 4 u

Since many home winemakers now seem to be using Messrs. Hidalgo's
concentrates, they may care to try this recipe which the firm has evolved:

Ingredients:
2 lb. yellow cornmeal 3 lb. sugar
(cornflour) 1 oz. tartaric acid
2 gallons water ¼ oz. ammonium phosphate
Juice of 2 lemons and 3 ¼ oz. ground rice
oranges 2 crushed Campden tablets
3 pints of Hidalgo's red or Yeast and nutrient
white grape juice concentrate

CLOVE WINE

Just 4 u

Ingredients:
1 oz. doves 3 lb. Demerara sugar
1 gallon water 3 lemons
1 oz. ginger Yeast; yeast nutrient
1 Seville orange

Method:
Grate the peel from the orange and lemons, avoiding the white pith, and put it in a
small muslin bag with the cloves and bruised ginger.

CELERY WINE

Just 4 u

Ingredients:
4 lb. celery (green and white) 3 lb. sugar
1 gallon water Yeast; yeast nutrient

Method:
Chop up the celery into short lengths and boil it in the water until it is tender to
extract the flavour.

APRICOT WINE

Just 4 u

Ingredients:
2 lb. dried apricots 2 lemons (Juice only)
1 lb. wheat Madeira wine yeast (or
3 lb. white sugar level teaspoonful
½ cup tea of granulated yeast)

Method:
Cut up the apricots, put into one gallon of water, and bring to the boil; simmer for
half-an-hour, then strain (without pressing).

SUGAR BEET WINE

Just 4 u

Ingredients:
4 ½ lb. sugar beet 1 oz. bruised ginger
9 pints water Yeast
2 lb. 2 oz. sugar Yeast nutrient

Method:
This is a recipe devised two or three years ago by Cdr. I. Mudie, of Chilbolton,
and it made a sturdy dry wine of 15.4% alcohol by volume.

Thursday, November 11, 2010

RED TABLE WINE

Just 4 u

Ingredients:
10 lb. elderberries Nutrients
10 lb. raisins Beaujolais yeast starter
4 lb. sugar Water to 4 ½ gals.

Method :
Crush the elderberries and strain off the juice.

ROWANBERRY WINE

Just 4 u

Ingredients:
½ gallon of rowanberries 1 lb. raisins
1 gallon water Wine yeast or a level
3 ½ lb. sugar teaspoonful of granulated
½ lb. wheat yeast

Method:
Pour the boiling water over the berries and let it stand four days, then strain.

ROSEHIP WINE

Just 4 u

Ingredients:
2 ½ lb. rosehips or ½ lb. dried 1 gallon boiling water
rosehips Yeast; yeast nutrient
3 lb. white sugar

Method:
The best time to gather your rosehips, of which there are usually plenty in the
hedgerows, is immediately after the first frost. Wash them well, and either cut them in
half or crush them with a piece of wood or mallet.

PEAR WINE

Just 4 u

Ingredients:
5 lb. pears 1 gallon water
3 lb. white sugar Yeast; yeast nutrient
2 lemons

Method:
Really ripe pears, even "sleepy" ones, are best for your purpose.

MULBERRY WINE

Just 4 u

Ingredients:
3½ lb. mulberries 1 gallon water
2½ lb. sugar 4 ozs. raisins
1 Campden tablet Yeast and nutrient

Method:
Wash the mulberries, having removed the stalks, and chop and mince the raisins.

Wednesday, November 10, 2010

SPARKLING MEAD

Just 4 u

Ingredients:
3 lb. honey (preferably of a 1 gallon water
mild flavour) Yeast nutrient
Good mead or wine yeast
(say Maury)

Method:
Bring the water to the boil for a minute or so, and then allow it to cool to 120
degrees F. Warm up the honey meantime to the same temperature, and then mix the two,
stirring well to dissolve the honey.

CIDER OR PERRY

Just 4 u

Cider is made from apples, perry from pears.
Strictly speaking, only natural sugar of the fruit should be employed and no sugar
should be added.

MEDLAR WINE

Just 4 u

Ingredients:
6 lb. medlars 1 tablespoon Pectozyme
3 lb. sugar Yeast and nutrient
½ teaspoon grape tannin Water to 1 gallon


BLACKBERRY WINE

Just 4 u

Ingredients:
4 lb. blackberries Yeast
3 lb. granulated sugar Yeast nutrient

Method:
The fruit should be picked when ripe and dry on a sunny day. Wash it well, being
careful to remove any of the small maggots sometimes found in blackberries. Place the
fruit in a crock, and crush it with a wooden spoon. Pour over it the gallon of boiling
water. Stir well, allow to become lukewarm (about 70 degrees F.), then add the yeast.

MELOMEL (Rosehip Mead)

Just 4 u

If you wish to use rosehips for flavouring to make Melomel, as a fruit flavoured
mead is called, use about 4 lbs. Boil them in a gallon of water for five or ten minutes, and
when cool mash them with your hands or a piece of hardwood, and strain through butter
muslin.

MEAD (by S. H. Pullinger, Alresford)

Just 4 u

Take 3-4 ½ lb. of mild honey, amount according to dryness or sweetness of wine
required. If a wine yeast is to be used, have it activated and ready in advance.
Bring the honey to the boil in two or three times its volume of water. Stir with
wooden spoon until honey is dissolved, or it may burn. Skim off any scum which rises.
To the hot liquid add approximately ½ oz. of citric acid and the yeast nutrient.
Alternatively, one may use the juice of 4-6 lemons, when only half the yeast nutrient need
be added.

RED WINE

Just 4 u

If using a hydrometer, press a few of the grapes to determine the specific gravity
of the juice and how much sugar to add. (If not using a hydrometer, it is best to add at
least 1 ¼ lb.)

WHITE WINE

Just 4 u

Discard any mouldy or unsound grapes, remove the stems, and express the juice
by means of a press or by crushing with the hands, the fruit being in a calico or sacking
bag. If using a press, apply pressure gradually; it is better to repeat the pressing once or
twice slowly, than to try to rush it through, for you may only burst the bag and be in
trouble.

GRAPE WINE,

Just 4 u

More and more people are now growing their own outdoor wine grapes,
particularly in the south of England, and the "Amateur Winemaker" has received many
requests for "grape wine recipes." The word grape here is really superfluous, since true
wine can only be the product of the grape, as the etymology of the word shows (Greek
oine-vine, oinos-wine) and it is fitting that in any book on wine the grape should have
pride of place. Many are puzzled as to how to convert their grapes into wine, but in
essentials nothing could be simpler.

ELDERBERRY WINE

Just 4 u

Ingredients:
3 lb. elderberries 1 gallon water
3 ½ lb. white sugar Yeast

Method:
Strip the berries from the stalks by using the prongs of an ordinary table fork
(otherwise it is a messy and tedious business), then weigh them and crush them in a bowl.
Pour on the boiling water, and then let it cool to about 70 degrees before adding the yeast.

ARTICHOKE SHERRY

Just 4 u

Ingredients:
4 lb. artichokes 2 lb. white sugar
1 orange 7 pints water
1 lemon Respora Sherry yeast
2 ozs. root ginger

APPLE WINE (2)

Just 4 u

Ingredients:
6 lb. apples 1 lemon
3 lb. sugar Yeast and nutrient
¼ lb. chopped raisins

Method:
Wash and cut up the apples, skins, brown patches and all. Windfalls will do.
Simmer 10-15 minutes in one gallon of water.

APPLE WINE (1)

Just 4 u

This is a truly delicious wine, and although apparently "heavy" on fruit is well
worth making. It is strong yet delicately flavoured, with an attractive, faintly "cidery"
bouquet.

Ingredients:
24 lb. mixed windfall apples 1 gallon water
3 lb. preserving sugar to the Yeast
gallon of liquor

Method:
Chop the apples into small pieces, put into a bowl, add the yeast and water (the
water will not cover the apples).

Tuesday, November 9, 2010

PASSION FRUIT WINE

Just 4 u

And this doesn't mean what you're thinking ! The Passion Fruit, or Purple
Granadilla, is of the Passifloraceae. The Passiflora, or Passion Flower, is so called
because its several parts symbolise the story of the Passion of Our Lord. Two types
produce edible fruit. P. edulis and P. quadangularis, rather like plums.

Ingredients :
4 lb. passion fruit 1 gallon water
½ lb. barley Yeast and nutrient
3 ½ lb. preserving sugar 1 tablespoon Pectozyme

RED GOOSEBERRY

Just 4 u

Ingredients:
3 lb. white sugar 1 gallon water
4 lb. gooseberries Yeast and nutrient

Method:
Pick the ripe gooseberries on a dry day, choosing large and juicy fruits.

PLUM WINE (or Greengage Wine)

Just 4 u

Ingredients:
4 lb. plums or greengages Yeast
½ lb. barley Yeast nutrient
4 lb. preserving sugar 1 tablespoon Pectozyme
1 gallon water

Method:
Grind the barley in a mincer and cut up the fruit, putting both into a crock.

PEA POD WINE

Just 4 u

Despite its somewhat unattractive and prosaic name (a chance here for someone to
invent a better one!), this is a light, attractive wine which is a great favourite with many
winemakers. Certainly no one can complain that the ingredients are expensive!

Ingredients:
5 lb. pea pods 1 gallon water
3 lb. white sugar Yeast and nutrient

PEACH PERFECTION

Just 4 u

This is a recipe by Mrs. Cherry Leeds, of Twickenham, for a peach wine which is
so superb—and cheap—that we give the fullest possible instructions . . .
It sounds extravagant, but it is not. Keep an eye on the greengrocers and you'll see
that in August (usually about the first fortnight) peaches come right down in price, to 6d.
each or even less. The wine works out at about l/4d. a bottle.
Mrs. Leeds uses a Kitzinger sherry or Tokay yeast.

GINGER BEER

Just 4 u

If you wish to be popular with the kiddies during the holidays, try making them
some ginger beer . . .

Ingredients:
2 lb. sugar 1 gallon water
2 lemons 1 level teaspoon granulated
1 ¼ ozs. well-bruised root yeast
ginger ¼ teaspoon cream of tartar

Method:
Put into a large bowl or jar the sugar, the rinds (thinly peeled) and the juice of the
two lemons, and the well-bruised ginger.

POMEGRANATE WINE

Just 4 u

Ingredients:
10 pomegranates 1 lemon
½ lb. barley Yeast and nutrient
3 lb. sugar 1 gallon water

Method:
Take all the seeds out of the pomegranates and meanwhile bring the water to the
boil, with the barley in it.

"FOLLY," OR VINE PRUNINGS WINE

Just 4 u

Those of you who are growing vines—and all amateur winemakers should, or
they miss a great deal of fun and enjoyment—will have not only grapes (in September)
but, throughout the summer, a plentiful supply of vine prunings and leaves as the growing
vines are cut back to ensure that the maximum nutrition goes into the bunches of grapes.
Do not waste these prunings and leaves; they will make excellent wine! Cut only the
green shoots and not ripe wood or the vine will "bleed."

Ingredients:
8 pints boiling water 3 lb. white sugar
5 lb. leaves and tendrils Yeast and nutrient

Method:
Put the cuttings and leaves into a bowl and pour on to them the boiling water.

CARROT WINE

Just 4 u

Ingredients:
6 lb. carrots 1 lb. wheat
1 gallon water Yeast and nutrient
4 lb. sugar 2 lemons
1 tablespoonful raisins 2 oranges

Method:
Wash the carrots well but do not peel. Put into the water and bring to the boil;
then simmer gently until the carrots are very tender.

STRAWBERRY WINE

Just 4 u

Ingredients :
4 lb. strawberries ½ teaspoon grape tannin
3 lb. sugar Yeast and yeast nutrient
1 tablespoon citric acid Water to 1 gallon

Method :
Take the stems from the strawberries, and wash the fruit. Mash the berries well,
and mix with the sugar and 2 quarts water.

ROSE PETAL WINE

Just 4 u

Many gardens have masses of rose-petals which, In the normal course of events,
would finish up on the compost heap. But why not take advantage of their glorious scent
and make this most unusual wine? All you need is:

Ingredients:
2 quarts rose petals (the 2 ½ lb. white sugar
stronger scented the better) Yeast
1 lemon Yeast nutrient
1 gallon boiling water

Method:
Bring the water to the boil, and add the sugar, rose petals, and juice of the lemon.

RASPBERRY AND REDCURRANT WINE

Just 4 u

Ingredients:
4 lb. raspberries Yeast and nutrient
4 lb. redcurrants Sugar

Method:
Wash the fruit, rejecting any which are damaged, and press out all the juice. (If a
press is not available use a plate and colander stood on laths over a crock.)

RASPBERRY WINE

Just 4 u

If ever you can persuade yourself not to eat raspberries, but to make wine with
them instead, here is an excellent recipe:

Ingredients:
4 lb. raspberries 1 gallon boiling water
3 ½ lb. sugar Yeast and nutrient

Method:
Bring the water to the boil and pour it over the fruit; then leave it to cool.

PLUM WINE

Just 4 u

Most plums will make good wine, but generally speaking Victoria plums have
been found to be the most satisfactory. Even they sometimes produce a wine, which is
somewhat lacking in body, and many winemakers, to counter this plum failing, are in the
habit of adding a pound of grain (wheat or barley) to the recipe.

Ingredients:
6 lb. plums (before stoning) Yeast
3 ½ lb. sugar 1 gallon water

Method:
Cut the plums in half, and crush them in your hands. Take half of the water, bring
it to the boil, and then pour it over the fruit pulp.

Monday, November 8, 2010

MORELLO CHERRY WINE

Just 4 u

Ingredients:
8 lb. cracked and windfall 3 ½ lb. preserving sugar
Morello cherries (approximately)
1 gallon water Yeast and nutrient

Method:
Stalk and wash the fruit, place in a crock, and add one pint of cold water to each
pound of fruit, and then one crushed Campden tablet (per gallon). Lastly add a level
teaspoonful of dried yeast. Leave for 10 days, keeping closely covered, but stir well each
day and mash the fruit with the hands.

MEADOWSWEET WINE

Just 4 u

Ingredients:
1 gallon meadowsweet flowers ¼ pint strong tea
(heads only) or 1 packet 1 teaspoon citric acid
dried heads (Heath and 1 gallon water
Heather) 1 lb. raisins
3 lb. sugar Yeast and nutrient

MARROW WINE

Just 4 u

Although the recipe which advocates filling a marrow with brown sugar to make
Marrow Rum is one which appeals by its novelty I have never yet tasted any made by this
method which has been successful, unless the recipe has been considerably adjusted.
Usually the result is far too sweet. You will find this recipe for Marrow Wine far more
successful:

Ingredients:
5 lb. ripe marrow 2 lemons
3 lb. white sugar (or brown, 1 oz. root ginger
if you wish a rum colour) 2 oranges
Yeast and nutrient 1 gallon water

MARIGOLD WINE

Just 4 u

Ingredients:
3 quarts marigold flowers 1 gallon water
(no stalk) Yeast
2 lemons Yeast nutrient
3 lb. preserving sugar

Method:
Bring the water to the boil, dissolve the sugar in it, and allow to cool. Add the
crushed flowers, the juice and rind of the lemons (being careful to include no white pith),
the yeast nutrient, and yeast (prepared wine yeast or a level teaspoonful of dried yeast).

HONEYSUCKLE WINE

Just 4 u

Ingredients:
2 pints of honeysuckle 1 lemon
blossom (pressed down 1 orange
lightly) 1 Campden tablet
3 lb. sugar 1 gallon water
4 ozs. raisins Yeast and nutrient

Method:
The flowers must be fully open, and dry. Wash them in a colander, pour the water
(cold) over them, and stir in two lbs. of sugar, the minced raisins, and the citrus fruit
juice.

CHERRY WINE

Just 4 u

Ingredients:
6 lb. black cherries 1 gallon water
4 ½ lb. preserving sugar Yeast and nutrient

Method:
Crush the cherries (without breaking the stones) and then pour the boiling water
over them. Leave to soak for 48 hours. Strain through two thicknesses of muslin. Bring
the juice just to boiling point and pour it over the sugar. Stir until the sugar is dissolved.

BROAD BEAN WINE

Just 4 u

This recipe produces a light, dry wine of superb quality, hard as that may be to believe!

Ingredients:
4 lb. broad beans ¼ lb. raisins
(shelled) Yeast and nutrient
1 gallon water 1 lemon
2 ¾ lb. sugar

Method:
Use beans that are too old for normal culinary purposes. To 4
lb. of shelled beans add one gallon of water and boil slowly for one hour. It is essential
that the skins do not break or you will have difficulty in clearing the wine.