Monday, November 8, 2010


Just 4 u

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

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

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.
Strain off the liquor and make up to one gallon with boiled water. For a dry wine add 2 ¾ lb. of sugar,
the juice of one lemon and ¼ lb. of raisins. When sufficiently cooled add the yeast, and
allow five days for the first fermentation. Remove the raisins after this period, fix the
airlock and from then on treat as any other wine. By careful use of the hydrometer more
sugar can be added at stages, but I do not recommend this as a sweet wine.

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