Just 4 u
Ingredients:
3 quarts elderflowers 3 ½ lb. sugar
1 gallon water 2 lemons
Wine yeast Yeast; nutrient
Method:
Cut the elderflowers from the stalks, add a gallon of boiling water, and leave for a
few days, stirring occasionally. Strain on to 3 ½ lb. of sugar and the juice of two lemons,
add a teaspoonful of yeast nutrient, and a wine or champagne yeast.
This wine will be nearly dry but when it has started to clear and while there is still
some sugar present it may prove suitable to convert into a sparkling wine. A bottle
containing some of the wine is stood in a warm place and lightly plugged with
Friday, October 1, 2010
GREEN GOOSEBERRY
Just 4 u
Ingredients:
6 lb. gooseberries 2 ½ lb. preserving sugar
6 pints water Yeast
Method:
Top, tail and wash the gooseberries, put into large crock and squeeze by hand
until they are pulpy. Then pour on the boiling water and allow to stand for three days,
well covered, stirring occasionally. Strain through two thicknesses of muslin, and add the
sugar, stirring until it is all dissolved, then add yeast and yeast nutrient. Put into
Ingredients:
6 lb. gooseberries 2 ½ lb. preserving sugar
6 pints water Yeast
Method:
Top, tail and wash the gooseberries, put into large crock and squeeze by hand
until they are pulpy. Then pour on the boiling water and allow to stand for three days,
well covered, stirring occasionally. Strain through two thicknesses of muslin, and add the
sugar, stirring until it is all dissolved, then add yeast and yeast nutrient. Put into
ELDERFLOWER (2)
Just 4 u
Ingredients:
1 ½ pts. stripped elder blossom 3 ½ lb. Demerara sugar
2 lemons 1 gallon boiling water
2 oranges Yeast
2 pieces root ginger Yeast nutrient
Method:
Slice the lemons and oranges and put them in a crock with the flowers, ginger and
sugar. Pour on to them the boiling water, and add the yeast nutrient. When the liquor has
cooled to blood heat add yeast, and allow to ferment for four days, keeping closely
covered in a warm place. Then strain, put into fermenting bottle, and fit trap. Leave for
about two months, then rack off, cork tightly, and keep for another two months.
Ingredients:
1 ½ pts. stripped elder blossom 3 ½ lb. Demerara sugar
2 lemons 1 gallon boiling water
2 oranges Yeast
2 pieces root ginger Yeast nutrient
Method:
Slice the lemons and oranges and put them in a crock with the flowers, ginger and
sugar. Pour on to them the boiling water, and add the yeast nutrient. When the liquor has
cooled to blood heat add yeast, and allow to ferment for four days, keeping closely
covered in a warm place. Then strain, put into fermenting bottle, and fit trap. Leave for
about two months, then rack off, cork tightly, and keep for another two months.
ELDERFLOWER
Just 4 u
Ingredients:
2/3 pint elderflowers ½ lb. raisins
1 gallon water Juice of 3 lemons
3 ½ lb. white sugar Yeast; nutrient
Method:
Gather the flowers on a sunny day when they are fully opened, and trim them from
the stems with a pair of scissors, until you have a pint (pressed down lightly) of petals.
Bring the water to the boil and pour over the flowers, then add the sugar, chopped raisins
Ingredients:
2/3 pint elderflowers ½ lb. raisins
1 gallon water Juice of 3 lemons
3 ½ lb. white sugar Yeast; nutrient
Method:
Gather the flowers on a sunny day when they are fully opened, and trim them from
the stems with a pair of scissors, until you have a pint (pressed down lightly) of petals.
Bring the water to the boil and pour over the flowers, then add the sugar, chopped raisins
BALM WINE
Just 4 u
Ingredients:
2 quarts of Balm Leaves, or a packet of Heath and Heather Dried Balm Leaves
3 lb. sugar and 1 lb. raisins (1 lb. barley if required)
1 lemon and 1 orange and yeast; nutrient
Method:
Add boiling water to the bruised leaves, raisins, sugar and the juice and rinds of
the lemon and orange. When cool add yeast. Allow to work for seven days then siphon
into fermenting vessel with air lock until fermentation is finished. The tender shoots
should be used if aroma is considered of most importance.
Ingredients:
2 quarts of Balm Leaves, or a packet of Heath and Heather Dried Balm Leaves
3 lb. sugar and 1 lb. raisins (1 lb. barley if required)
1 lemon and 1 orange and yeast; nutrient
Method:
Add boiling water to the bruised leaves, raisins, sugar and the juice and rinds of
the lemon and orange. When cool add yeast. Allow to work for seven days then siphon
into fermenting vessel with air lock until fermentation is finished. The tender shoots
should be used if aroma is considered of most importance.
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