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    A Selection of Recipes for Making Home-Made Fruit and Flower Wines
    A Selection of Recipes for Making Home-Made Fruit and Flower Wines
    A Selection of Recipes for Making Home-Made Fruit and Flower Wines
    Ebook130 pages49 minutes

    A Selection of Recipes for Making Home-Made Fruit and Flower Wines

    By Dorothy Wise

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    About this ebook

    This book contains a fantastic collection of recipes for the making of delicious fruit and flower wines. With a wide variety of recipes available, including 'Cranberry Wine',
    ‘Apple Wine’, ‘Apple and Raisin Wine’, ‘Apricot Wine’, ‘Barley Wine’, Bramble Tip Wine’, Bullace Wine’, 'Ginger Beer', 'Sloe Gin' and 'Dandelion Wine'. This unusual book is invaluable to any home-brewer. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateNov 14, 2012
    ISBN9781447491279
    A Selection of Recipes for Making Home-Made Fruit and Flower Wines

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      Book preview

      A Selection of Recipes for Making Home-Made Fruit and Flower Wines - Dorothy Wise

      APPLE WINE *

      6 lb. apples, windfalls will do

      1 gallon water

      3 lb. sugar

      1 lemon

      8 oz. raisins, chopped

      yeast

      Wash and cut up the apples, skins, brown patches and all. Boil for 10–15 minutes in the water. Strain liquid on to the sugar and the thinly peeled rind of the lemon. Stir well. When lukewarm add the juice of the lemon, and the previously-activated yeast. Cover and leave for 24 hours in a warm place, then pour into a fermentation jar. Insert the airlock. Leave in a warm place to ferment for 4 weeks. Syphon off into a second jar, and add the chopped raisins. Insert the cork tightly and leave to mature for 6 months.

      Syphon off and bottle.

      APPLE AND RAISIN WINE*

      6 lb. apples (if possible include 1 lb. crab apples)

      1 lb. raisins

      1 gallon water 3 1/2 lb. sugar

      yeast

      Wash apples well and cut up. Boil with the raisins for 10–15 minutes in 1 gallon of water. Transfer everything (without straining) into a large bowl on to the sugar. Stir. When cool add the previously-activated yeast. Cover and leave to ferment for 3 days. Strain through muslin into a fermentation jar; insert the airlock. Leave to ferment to a finish in a warm place; syphon off and bottle.

      APRICOT WINE*

      5 lb. apricots, stoned

      3 1/2 lb. sugar

      1 gallon water

      yeast

      Simmer the apricots until tender, then strain the liquid off on to the sugar in a large bowl. Stir well. (You can use the apricots for pies.) When lukewarm add the previously-activated yeast. Cover and leave for 24 hours. Pour into the fermentation jar; insert an airlock. Leave in a warm place to ferment to a finish. Syphon and bottle.

      BARLEY WINE 1*

      1 lemon

      1 orange

      1 old potato

      1 lb. pearl barley

      1 lb. raisins

      4 lb. demerara sugar

      1 gallon boiling water

      yeast

      Peel lemon and orange thinly and put peel into a large bowl. Extract the juice and put with the rinds. Scrub and slice the potato, and add to the bowl with the barley, raisins and sugar. Pour over the boiling water. Stir well. Strain into the fermentation jar and when lukewarm add the previously-activated yeast. Insert an airlock and leave to ferment in a warm place for 3–4 weeks, shaking the jar daily for the first week. When fermentation has ceased, syphon off and bottle.

      BARLEY WINE 2*

      1 lb. barley

      1 lb. raisins

      8 oz. old potatoes

      1 lemon

      1 orange

      3 1/2 lb. white sugar

      1 gallon warm water

      yeast

      Put the barley, raisins, potatoes (scrubbed and sliced), thinly peeled rinds and juice of lemon and orange and sugar into a large bowl. Pour over the water, and stir well. Add the previously-activated yeast. Cover and leave to ferment in a warm place, stirring daily, for 3 weeks. Leave in a cooler place for a further week; syphon off and bottle. Watch the corks.

      BEETROOT WINE*

      6 lb. beetroot

      1 gallon water

      3 1/2 lb. demerara sugar

      yeast

      1 lemon

      Wash beetroot, and cut into slices. Cook gently in the water until tender. Strain and add the sugar. Stir well. When lukewarm add the previously-activated yeast and the lemon juice. Cover and leave for 24 hours in a warm place. Skim if necessary. Pour into the fermentation jar, insert an airlock and leave in a warm place to ferment to a finish. Syphon off and bottle.

      SPICED BEETROOT WINE*

      4 lb. beetroot

      1 gallon water

      1 lemon

      4–6 cloves

      1/2 oz. root ginger

      3 lb. sugar

      yeast

      Wash the beetroot well then slice thinly. Bring to the boil in the water with the thinly peeled rind of the lemon, cloves and ginger. Simmer until the beetroot is tender and loses its colour. Strain on to the sugar, in a large bowl. Stir well. When lukewarm add the lemon juice and previously-activated yeast. Cover and leave in a warm place, to begin fermentation, for 2 days. Then pour into the fermentation jar, insert an airlock and leave in a warm place to ferment to a finish. Syphon off

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