Wednesday, November 10, 2010


Just 4 u

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

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.


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.


Just 4 u

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


Just 4 u

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

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

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.


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.)


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


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.


Just 4 u

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

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.


Just 4 u

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


Just 4 u

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

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


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"

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

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