PRIMROSE WINE

Just 4 u

Ingredients:
1 gallon primroses 1 gallon water
3 ½ lb. white sugar 1 lemon
2 oranges Yeast; yeast nutrient

Method:
Bring the water to the boil and stir into it the sugar, making sure that it is all
dissolved. Put the peel of the oranges and lemon into a crock, bowl, or polythene bucket,
being careful to exclude all white pith, to prevent the wine from having a bitter taste, and
pour the hot syrup over the rinds. Allow to cool to 70 degrees F., then add the flowers, the
juice of the fruit, your chosen yeast, and some yeast nutrient. Cover closely and leave for
five days in a warm place, stirring each day. Then strain through a nylon sieve or muslin
into a fermenting jar, filling it to the bottom of the neck, and fit a fermentation trap.
Leave for three months, then siphon the wine off the yeast deposit into a fresh jar. A
further racking after another three months is helpful, and shortly after that the wine will
be fit to drink, if still young.

VIN ORDINAIRE

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WHITE

Ingredients:
½ pint canned orange juice 1 teaspoonful Pectozyme
½ pint canned pineapple juice Bordeaux yeast
2 lbs. sugar Water to 1 gallon

Method:
The sugar is poured into a gallon jar, the juices and nutrients, etc., are added and
the jar is topped up to the shoulder with cold water. Vigorous stirring will dissolve the
sugar and the yeast starter and Pectozyme are added immediately. This wine will ferment
out to dryness in about 3-4 weeks at 75 deg. F. At the end of this time 2 Campden tablets
should be added and the wine racked a week later. After 3-4 months the wine is brilliantly
clear and is drinkable as a rough white wine but is much improved if cask matured for
two months.

DRIED PEACH WINE

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Ingredients:
2 lb. dried peaches Yeast
3 ½ lb. granulated sugar Yeast nutrient
1 gallon water

Method:
Soak the peaches for 12 hours in the cold water, then place all in a large saucepan
or preserving pan, bring to the boil, and simmer for five or six minutes. Strain the liquid
off into a crock, add the sugar and the yeast nutrient, and stir well until all is dissolved.
Allow to cool to about 70 degrees F., then add a pre-prepared general-purpose wine yeast
starter or a level teaspoonful of granulated yeast.
Cover the bowl closely and keep in a temperature of 70-75 for four days, giving it
a daily stir; then stir, transfer to fermenting jar, and fit air lock. When wine clears and
fermentation has finished, siphon it off the sediment into clean bottles and cork securely.

RICE WINE (or Sake)

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Ingredients:
3 lbs. rice Yeast and nutrient
3 lbs. sugar 1 gallon water
1 lb. large raisins A pinch of isinglass

Method:
Put the rice and sugar into a bowl, cover with warm water. Add the chopped
raisins and dissolve the yeast in a little warm water and add. Sprinkle the isinglass over
the top. Stir often the first three days, then leave to ferment, keeping well covered. Leave
nine days in all before straining and putting into fermenting jar. Bottle when completely
clear.
This produces a strong, sparkling wine which is inclined to be harsh at first but
which improves greatly by being kept.
A variation which you may prefer is to add a little citric acid to the basic
ingredients (say the juice of one lemon), and use a sherry yeast.

RAISIN WINE

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Dried fruits, like grains, are a good standby in the winter months when fruit is not
plentiful. Try this easy raisin wine:

Ingredients:
1 gallon water 2 lb. white sugar
1 lb. raisins Yeast and nutrient

Method:
Chop the raisins and boil them in the water for an hour, adding more water to
restore the volume to the original one gallon. Then rub them through a sieve. Restore
them to the water and dissolve the sugar in it, and when cool add the yeast, in this case
preferably a pre-prepared wine yeast starter but a pinch of dried yeast will do if necessary.
Ferment the liquor on the raisins, and it is preferable to use a wide-mouth bottle. Fit trap,
and rack for the first time as soon as the wine begins to clear. Re-bottle as soon as it
throws a fresh sediment.