. . . a readily available and very popular drink, with both "kick" and flavour . . .


6 lb. carrots 1 gallon water 4 lb. sugar

1 tablespoonful raisins

1 lb. wheat Yeast and nutrient

2 lemons 2 oranges


Wash the carrots well but do not peel. Put into the water and bring to the boil; then simmer gently until the carrots are very tender. Use the carrots for food, and strain the water. Make up to one gallon. In a bowl put the sugar, sliced oranges and lemons and pour over the hot liquid. Stir until the sugar is dissolved, and then stand until lukewarm. Then add the chopped raisins and wheat and sprinkle the level teaspoonful of granulated yeast on top. Leave to ferment, closely covered, for 15 days, stirring daily. Then skim, strain and put into fermenting jar. Fit trap and leave until it is clear and stable. Then bottle. Keep almost a year (from the start of the fermentation) before drinking.

Those of you who are growing vines—and all amateur winemakers should, or they miss a great deal of fun and enjoyment—will have not only grapes (in September) but, throughout the summer, a plentiful supply of vine prunings and leaves as the growing vines are cut back to ensure that the maximum nutrition goes into the bunches of grapes. Do not waste these prunings and leaves; they will make excellent wine! Cut only the green shoots and not ripe wood or the vine will "bleed."


8 pints boiling water 3 lb. white sugar

5 lb. leaves and tendrils Yeast and nutrient

Put the cuttings and leaves into a bowl and pour on to them the boiling water. Let this stand for 48 hours, but turn occasionally to submerge top leaves and keep prunings well under water. Keep crock closely covered. Pour off liquid and press out remaining leaves and tendrils. "Wash" the leaves with a pint of water and press again. Dissolve the sugar in the liquid, add the yeast and yeast nutrient, and pour into fermenting vessel and fit trap. Ferment right out in the usual way and siphon off when clear.





10 pomegranates / lb. barley 3 lb. sugar


Take all the seeds out of the pomegranates and meanwhile bring the water to the boil, with the barley in it. Simmer for about five minutes; then strain on to the inside of the pomegranates, the sugar, and the juice of the lemon. Stir well. When cool add the nutrient and yeast. Ferment, closely covered, on the pulp for five days, then strain into fermenting jar. Bottle the wine when it clears. An excellent medium table wine.


If you wish to be popular with the kiddies during the holidays, try making them some ginger beer . . .


2 lb. sugar 2 lemons

1 H ozs. well-bruised root ginger


Put into a large bowl or jar the sugar, the rinds (thinly peeled) and the juice of the two lemons, and the well-bruised ginger. Add the squeezed halves of the lemons to the water as it comes to the boil. When it reaches boiling point, pour it over the ingredients in the bowl. Remove lemon halves, stir well, and cover. When tepid add the yeast, previously dissolved in a small amount of the warm liquid. Use a small bottle for this, dropping crumbled yeast in and shaking it to dissolve; leave it half-an-hour or more before adding it to the liquor. Lastly stir in the cream of tartar. Cover and leave for 24 hours. Strain and bottle, and tie down the corks. NEVER use screwstoppers or the bottles may burst. Store in a cool place and drink fairly soon. Take care when opening the bottles, or they are apt to froth over.

1 lemon

Yeast and nutrient 1 gallon water

1 gallon water 1 level teaspoon granulated yeast

H teaspoon cream of tartar


This is a recipe by Mrs. Cherry Leeds, of Twickenham, for a peach wine which is so superb—and cheap—that we give the fullest possible instructions . . .

It sounds extravagant, but it is not. Keep an eye on the greengrocers and you'll see that in August (usually about the first fortnight) peaches come right down in price, to 6d. each or even less. The wine works out at about l/4d. a bottle.

Mrs. Leeds uses a Kitzinger sherry or Tokay yeast.



30 lb. peaches

32 lb. sugar (10 Demerara)

Boiling and boiled water


Wipe peaches and remove the stones; drop into large container such as a polythene bin. Scrub hands well and squeeze the peaches until well mashed. Well cover with boiling water and leave covered overnight.

The next day stir in the Pectin enzyme and cover well. On the third day strain through muslin, twice if possible to reduce sludge, and put into the 10-gallon jar; add citric acid, tannin and nutrient.

At this point it is a simple matter to place the jar or carboy into the position it will occupy during fermentation. Put 20 lb. of sugar into the large container and add sufficient. boiling water to dissolve, and when cool add to the jar. Then the level of the liquid is brought up to the turn of the shoulder of the jar with boiled water. Open the yeast bottle, pour in, and fit fermentation lock. The gravity at this stage will be about 100; the original gravity is almost invariably 25-30. Fermentation will start on the third day if the temperature is sufficient (70 degs. - 75 degs. F.).

The rest of the sugar is added in stages from now on, the first addition of four pints of syrup when the gravity is 30, that is, roughly, after two weeks. The sugar is then added in two-pint lots when the gravity is between 10 and 15 each time. The syrup used is 2 lb. sugar to one pint boiling water and cooled, thus making two pints syrup.

The fermenting period lasts for about seven or eight months, though one can keep it going for a year with small additions of syrup.

The first racking takes place when all the sugar is in and the reading is 10. Some of the wine will have to be removed to accommodate the last two pints of syrup. Stir up the jar and remove half a gallon. Put it by, under an air lock, and this can be used to top up the jar after the first racking. Stir the liquid vigorously with an oak rod once a day for the first few weeks.

Because of the Pectozyme used the wine will clear perfectly and after the first racking will become crystal clear, but don't be tempted to rack again until fermentation has ceased finally. This usually happens when the gravity is about five.

The alcoholic content will be about 18%.

3 oz. citric acid l / teaspoon tannin 3 oz. Pectin enzyme


For the 5-galIon jars use half quantities except the Pectin enzyme—this is 2 ounces —otherwise the procedure is the same.



3 lb. peaches 1 teaspoon citric acid / oz. Pectin enzyme


The method is the same but the yeast starter bottle is prepared on the same day as mashing, and the sugar is put in all together, just before the yeast starter.


Despite its somewhat unattractive and prosaic name (a chance here for someone to invent a better one!), this is a light, attractive wine which is a great favourite with many winemakers. Certainly no one can complain that the ingredients are expensive!


5 lb. pea pods 1 gallon water

3 lb. white sugar Yeast and nutrient


Wash the pods carefully, and then boil them in the water until they are tender, then strain and dissolve the sugar in the warm liquid. Add the yeast, and then pour into fermenting vessel and fit trap. Siphon off when wine begins to clear and bottle when fermentation has ceased.

PLUM WINE (or Greengage Wine)


4 lb. plums or greengages Yeast

/ lb. barley Yeast nutrient

4 lb. preserving sugar 1 tablespoon Pectozyme

1 gallon water

Saltspoon tannin 3 lb. sugar

/ gallon boiling water

Grind the barley in a mincer and cut up the fruit, putting both into a crock. Pour over them the boiling water, cover closely, and leave for four days, adding the Pectozyme when cool. Stir daily. Then strain through muslin on to the sugar, add the yeast nutrient, and stir till all is dissolved. Then add the yeast (preferably a Burgundy wine yeast, but failing that a general-purpose wine yeast or a level teaspoonful of granulated yeast). Keep closely covered in a warm place for a week, then pour into fermenting bottle, filling to bottom of neck, and fit air lock. Siphon off for the first time when it clears but do not bottle until assured that fermentation has completely finished.



3 lb. white sugar 1 gallon water

4 lb. gooseberries Yeast and nutrient


Pick the ripe gooseberries on a dry day, choosing large and juicy fruits. Top and tail and mash well in a bowl with a wooden pulper. Add yeast. Pour on the cold water and allow to stand three days, stirring twice a day. Strain well through muslin and dissolve the sugar in the juice. Then put into fermenting jar and fit trap and leave until wine has cleared and fermented out. Then siphon off into clean bottles and cork.


And this doesn't mean what you're thinking ! The Passion Fruit, or Purple Granadilla, is of the Passifloraceae. The Passiflora, or Passion Flower, is so called because its several parts symbolise the story of the Passion of Our Lord. Two types produce edible fruit. P. edulis and P. quadangularis, rather like plums.

Ingredients :

4 lb. passion fruit 1 gallon water

/ lb. barley Yeast and nutrient

3 / lb. preserving sugar 1 tablespoon Pectozyme


As for plum wine.

Making Your Own Wine

Making Your Own Wine

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