3 lb. beetroot 3 lb. granulated sugar 6 doves 1 gallon water
Yeast and nutrient Juice of 1 lemon Small piece of ginger
Wash the beetroot well, but do not peel; cut them up and boil them in some of the water until tender but not mushy. Strain on to the sugar, lemon juice, spices, and the rest of the water, and stir until the sugar is dissolved. When the liquor is cool stir in the yeast, then cover closely, and leave in a warm place, giving it a stir each day. After three days strain the liquor through muslin into an opaque fermenting jar or bottle, and fit air lock. When it clears siphon it into dark bottles. (Test it by lifting some out in a glass tube: insert the glass tube in the wine, but not as far as the yeast sediment, press the tip of your forefinger over the top end and you will be able to lift out a "column" of wine clearly showing its condition at various depths). It is important that opaque jars or dark bottles should be used, otherwise on exposure to the light beetroot wine will lose the glorious colour which is its principal feature and turn an unattractive brown. If you have only clear glass vessels, wrap them in brown paper, invert sugar bags over them, or keep them in a dark cupboard.
Buy the first five ingredients ready-made up from your chemist, but if you are using the yeast nutrient omit the Tartaric acid from it, since it is already in the recipe.
Put sugar in bowl and add boiling water, stir to dissolve sugar, then stir in other ingredients except yeast and nutrient. Stir frequently till tepid, strain into fermenting bottles, add yeast and nutrient, agitate, fit traps.
/ oz. essence ginger / oz. essence capsicum H oz. Tartaric add 20 drops essence lemon
1 oz. burnt sugar 3 / lb. granulated sugar 9 pints water Yeast and nutrient
MIXED DRIED FRUIT WINE
This is a glorious, golden wine which is simplicity itself to make.
3 12-oz. cartons of mixed
G.P. wine yeast Yeast nutrient 1 gallon boiling water H oz. citric acid dried fruit 1 lb. wheat 3 lb. sugar
Make up a starter bottle two days or so before you need it with half a pint of orange juice—it can be a little diluted to make up the quantity—1 oz. of sugar, a little yeast nutrient and the general-purpose wine yeast. Place it in a temperature of about 70 degrees F.
You can obtain your 12-oz. cartons of fruit (sultanas, raisins and currants) from Woolworths. Tip all the fruit, grain and sugar into a crock, and pour over them the boiling water, stirring to dissolve the sugar. When cool add the contents of the starter bottle and H oz. citric acid, and stir well in. Cover closely and leave in a warm place (65-70 degrees F.) for three weeks, stirring vigorously daily. Then strain into fermenting bottle and fit trap, and rack off for the first time when it clears. This wine can be drunk after six months and is doubly useful in that it can be made at any time of the year.
Scrub and scrape the parsnips; then slice them and boil them in the water until tender, but not mushy, or the wine will not dear later. The parsnips can be boiled in half the water, if necessary, and the remaining water added afterwards, warm.
Then strain through a coarse cloth tied over a crock, but do not hurry the process or press the parsnips in any way, for again this may be fatal to the wine's clarity. A thorough, slow, unforced straining is essential. Measure the liquor, add 3 lb. white sugar to a gallon, and finally the juice of the two lemons. Bring to the boil and simmer for three-quarters of an hour. Turn into crock, and when liquor has cooled to 70 degrees F. add yeast and yeast nutrient. Cover closely with a thick cloth and allow to remain in a warm place for ten days, stirring well from the bottom each day. Then strain into fermenting jars or cask, fit traps, and leave for about six months in a cooler place; it should then be clearing. Siphon it off the lees, bottle, and keep six months longer.
7 lb. parsnips 3 lb. sugar to each gallon of liquor
2 gallons of water Yeast; yeast nutrient 2 lemons
Many people have difficulty in clearing parsnip wine, but if you follow these instructions carefully yours will be of brilliant clarity and excellent colour.
1 V ozs. sarsaparilla % oz. caramel 3 lb. sugar
1 gallon water l V oz. tartaric acid Yeast and nutrient
Infuse sarsaparilla and caramel in 1V pints boiling water, and add sugar. Allow to cool, add 6 V pints cold water, acid, nutrient and yeast. Ferment, rack and bottle in usual way.
Soak the wheat in one pint of the water overnight to soften it, and put it and the raisins through a mincer. Put sugar, wheat, and raisins in a bowl and pour on hot (not necessarily boiling) water. Add the juice of the two lemons, and allow to cool to 70 degrees F. Add yeast, and yeast nutrient. Cover well with cloth and allow to stand for ten days, stirring well daily. Strain, put into fermenting bottle, and fit trap. Siphon off into bottles when clear and no longer fermenting.
3 V lb. Demerara sugar
1 pint wheat
2 lb. raisins
Yeast; nutrient 1 lemon
1 gallon hot water
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