Just 4 u
Ingredients:
4 lbs, of peeled bananas 1 gallon of water
½ lb. of banana skins 1 lemon, 1 orange
¼ lb. of raisins 3 lbs. of sugar
Yeast and nutrient
Method:
Use black or spotted bananas, whatever you can scrounge. Place bananas and fruit
peel into a cloth bag and put the bag, tied up, into a large saucepan or boiler with the
water. Bring to the boil, then gently simmer for half an hour. Pour the hot liquor over the
sugar and fruit juice, and when the cloth bag has cooled squeeze it with the hands to
extract as much liquor as possible. When all the liquor is lukewarm (70 degrees F.) add
the yeast. Leave it in a warm place for a week, stirring daily, then pour into a glass jar and
move to a cooler place; it will be a thick-looking mess, like a lot of soapsuds. Keep it
well covered and in a couple of months it will have a large sediment at the bottom.
Siphon off, then add the chopped raisins. Fit an air lock and siphon off again after four
months; by then it will have started to clear. Leave a further six months before sampling.
It improves the longer you keep it.
Thursday, September 30, 2010
PARSNIP SHERRY
Just 4 u
Ingredients:
4 ½ lb. parsnips 4 lb. Demerara sugar
½ oz. hops 1 teaspoonful gravy
½ lb. malt extract browning (liquid variety)
1 gallon water Yeast
2 lemons
Method:
Clean parsnips, but do not peel, and ensure that their weight is not less than four
pounds after cleaning. Cut them into slices and boil gently in half the water until soft (but
not mushy, or the wine will not clear). Then strain into a pan. Put the hops in a bag in the
remaining water and boil gently for half an hour, then stir in the gravy browning (which is
only caramel colouring). Mix the liquids together and stir in the malt and sugar, allow to
cool to blood heat, and then add yeast. Keep warm and closely covered and ferment for
14 days, then stir, siphon into fermenting jar and fit air lock. When the wine clears siphon
off into sterilised bottles and keep for a further six months.
Ingredients:
4 ½ lb. parsnips 4 lb. Demerara sugar
½ oz. hops 1 teaspoonful gravy
½ lb. malt extract browning (liquid variety)
1 gallon water Yeast
2 lemons
Method:
Clean parsnips, but do not peel, and ensure that their weight is not less than four
pounds after cleaning. Cut them into slices and boil gently in half the water until soft (but
not mushy, or the wine will not clear). Then strain into a pan. Put the hops in a bag in the
remaining water and boil gently for half an hour, then stir in the gravy browning (which is
only caramel colouring). Mix the liquids together and stir in the malt and sugar, allow to
cool to blood heat, and then add yeast. Keep warm and closely covered and ferment for
14 days, then stir, siphon into fermenting jar and fit air lock. When the wine clears siphon
off into sterilised bottles and keep for a further six months.
SEVILLE ORANGE WINE
Just 4 u
Ingredients:
24 thin skinned Seville 8 lb. white sugar
oranges 2 gallons water
4 lemons Yeast and nutrient
Method:
Peel 12 of the oranges and throw away the peel. Cut up oranges and lemons into
slices and put in earthenware pan. Boil the water and pour on boiling. Place in moderately
warm corner and when tepid add yeast, a good wine yeast or a level teaspoonful of
granulated yeast; stir each day for a fortnight. Strain, then add sugar and stir until
dissolved. Put in 2-gallon jar, filling up to top. Put surplus in black bottles (bottles must
be dark or wine will lose its colour). Use this for filling up large jar. Ferment to
completion under air lock, rack when it clears, and bottle two months later.
Ingredients:
24 thin skinned Seville 8 lb. white sugar
oranges 2 gallons water
4 lemons Yeast and nutrient
Method:
Peel 12 of the oranges and throw away the peel. Cut up oranges and lemons into
slices and put in earthenware pan. Boil the water and pour on boiling. Place in moderately
warm corner and when tepid add yeast, a good wine yeast or a level teaspoonful of
granulated yeast; stir each day for a fortnight. Strain, then add sugar and stir until
dissolved. Put in 2-gallon jar, filling up to top. Put surplus in black bottles (bottles must
be dark or wine will lose its colour). Use this for filling up large jar. Ferment to
completion under air lock, rack when it clears, and bottle two months later.
ORANGE WINE
Just 4 u
Ingredients:
12 sweet oranges 1 gallon water
3 ½ lb. white sugar Yeast and nutrient
Method:
Peel six of the oranges thinly, avoiding the white pith like the plague (it imparts a
most bitter taste to the wine). Pour a quart of boiling water on to the rind and allow to
stand for 24 hours, then strain off the water into a bowl containing three quarts of water
and the sugar. Cut all the oranges in half and squeeze the juice into the bowl. Stir until the
sugar is dissolved, and then add the yeast. If you use a general purpose wine yeast, which
is to be recommended, the liquor can safely be strained from the crock into a fermenting
jar, and fitted with a trap, within two or three days. Siphon it off the lees for the first time
when it clears, and rebottle two or three months later.
Ingredients:
12 sweet oranges 1 gallon water
3 ½ lb. white sugar Yeast and nutrient
Method:
Peel six of the oranges thinly, avoiding the white pith like the plague (it imparts a
most bitter taste to the wine). Pour a quart of boiling water on to the rind and allow to
stand for 24 hours, then strain off the water into a bowl containing three quarts of water
and the sugar. Cut all the oranges in half and squeeze the juice into the bowl. Stir until the
sugar is dissolved, and then add the yeast. If you use a general purpose wine yeast, which
is to be recommended, the liquor can safely be strained from the crock into a fermenting
jar, and fitted with a trap, within two or three days. Siphon it off the lees for the first time
when it clears, and rebottle two or three months later.
MANGOLD WINE
Just 4 u
Ingredients:
5 lb. mangolds 2 lemons
1 gallon water 2 oranges
3 lb. sugar Yeast and nutrient
Method:
Wash the marigolds but do not peel. Cut into pieces and boil until tender. Strain,
and to every gallon of liquor add sugar and rinds of oranges and lemons (avoid the white
pith) as above, and boil for 20 minutes. Allow the liquor to cool, and add the juice of the
oranges and lemons. Stir in the yeast (a general purpose wine yeast or a level teaspoonful
of granulated yeast) and leave in a warm place, well covered, for about a week. Then stir,
transfer to fermenting battle or jar, and fit fermentation trap. When the wine clears, rack it
off with a siphon into a clean storage vessel. Keep it for another six months in a cool
place, then bottle.
Ingredients:
5 lb. mangolds 2 lemons
1 gallon water 2 oranges
3 lb. sugar Yeast and nutrient
Method:
Wash the marigolds but do not peel. Cut into pieces and boil until tender. Strain,
and to every gallon of liquor add sugar and rinds of oranges and lemons (avoid the white
pith) as above, and boil for 20 minutes. Allow the liquor to cool, and add the juice of the
oranges and lemons. Stir in the yeast (a general purpose wine yeast or a level teaspoonful
of granulated yeast) and leave in a warm place, well covered, for about a week. Then stir,
transfer to fermenting battle or jar, and fit fermentation trap. When the wine clears, rack it
off with a siphon into a clean storage vessel. Keep it for another six months in a cool
place, then bottle.
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