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.