Friday, October 8, 2010

BLACKCURRANT, RIBENA (3)

Just 4 u

One 12 oz. bottle of Ribena Blackcurrant juice will in fact make one gallon of
wine. Dissolve 3 lb. of sugar in some warm water, and pour into a 1-gallon jar, then add
the bottle of blackcurrant juice and three-quarters fill the jar to the shoulder. Then add
your chosen wine yeast, or a level teaspoon of Heath and Heather granulated yeast. The

BLACKCURRANT WINE (2)

Just 4 u

Ingredients:
3 lb. blackcurrants 1 gallon water
4 lb. preserving sugar Yeast and nutrient

Method:
Put the currants into a large earthen jar and crush them. Boil up the sugar in the

REDCURRANT, WHITECURRANT or BLACKCURRANT WINE (1)

Just 4 u

Ingredients:
1 gallon blackcurrants 3 ½ lb. sugar to every gallon
1 gallon boiling water of juice
Yeast and nutrient

Method:
Strip the currants, wash them very thoroughly, and put them in a large vessel.
Bruise well to extract the juice, and pour on the boiling water—there should be sufficient
to cover the fruit completely.

BRAMBLE TIP

Just 4 u

Ingredients:
1 gallon bramble tips 1 gallon water
3 lb. preserving sugar Yeast and nutrient

Method:
Place the tips in a crock and cover them with boiling water. Leave this to stand
overnight, then bring to the boil and simmer gently for a quarter of an hour. Strain
through muslin on to the sugar, add the yeast when it has cooled, and keep closely

SAGE WINE

Just 4 u

Ingredient:
8 lb. stoned raisins 4 lb. sage leaves
1 lb. barley (if desired, it Yeast and nutrient
will lend "body" to the 2 Lemons
wine) 1 gallon water

Method:
Pour the boiling water on to the raisins and barley and add the chopped leaves of
the red sage. Allow to cool and then add the juice of the two lemons and the yeast (a