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.