15 oz. or 16 oz. tin peach slices teaspoon tannin

1 / lb. sugar / lb. malt extract 1 teaspoon citric acid 1 tablespoon pectic enzyme

1 nutrient tablet Sauternes wine yeast Water to one gallon


The peaches can be bought in slices in either 15 / oz. or 16 oz. tins, as halves in 16 oz. tins, or labelled "white peaches" in 16 oz, tins. Wine firms also sell peach pulp. One 15 / oz. or 16 oz. tin of either will make, using the quantities in the recipe, a light dry table wine, but if a fuller-bodied wine is required use two tins of peaches (roughly 2 lb.)—they are quite cheap—and increase the sugar to 2 % lb. (U.S. 2 / lb.), the citric acid to 2 teaspoons, and the tannin to 1 teaspoon.

Pour any syrup into your fermenting jar, then mash the fruit with a stainless steel spoon. Boil two quarts of water and dissolve the sugar and malt extract in it, then put pulp into polythene bucket and pour the boiling syrup over it. Allow to cool to tepid (70 degs. F) before adding acid, tannin and pectic enzyme. Stir well, cover closely, and leave in a warm place. Next day stir, pour the whole into the fermenting jar with the syrup from the can, and add yeast, nutrient, and enough cold water to bring level of must to just below the shoulder of the jar, leaving room for a "head." Fit air lock and leave in a warm place for 10 days, shaking jar daily to disperse pulp through liquid. Then strain into fresh jar, and top up to bottom of neck with syrup. Ferment out, racking and bottling as usual. For a sweet wine use a 1 lb. 12 oz. tin of pulp and 3 H lb. of sugar.



1 lb. raisins 1 / oz. bitter almonds 3 lb. white sugar 1 gallon water

2 lemons Yeast

Yeast nutrient


The almonds and raisins should be minced and then boiled gently in the water for about an hour. Strain, and add enough fresh water to make the quantity up to one gallon again. Strain the liquor on to the sugar, stirring well to dissolve, then add the juice and grated rind of the lemons, taking care to include no white pith. Add the yeast and nutrient, when the temperature has dropped to 70 degrees F. and endeavour to maintain roughly that temperature for 10 days, keeping the crock closely covered. Then strain the wine through a nylon sieve into the fermenting bottle and fit a fermentation trap: Leave until it begins to clear and then rack.

DRIED BILBERRY WINE (or Elderberry or Sloe)


/ lb. dried bilberries Yeast nutrient and yeast

1 gallon water. 1 level teaspoon citric acid


Chop the raisins and pour the boiling water over them, the bilberries, and the sugar. Stir well to dissolve sugar. Allow to cool, then add citric acid, nutrient and yeast. Keep covered in warm place and stir daily for a week, pushing the fruit down. Strain into fermenting jar, ferment, rack when clear, and bottle. An excellent dry red table wine, best made with a Bordeaux or Pommard yeast. For a sweet wine increase sugar to 3 lb. and use a Burgundy yeast.

N.B.—It is possible to take a second "run" off the discarded fruit by adding another gallon of boiling water, more sugar, more nutrient and more acid. When it cools, add some of the first batch of fermenting wine as a starter and ferment for 10 days on the pulp, and continue as before. A lighter wine will result.


Another "tea-wine-by-stages" recipe from Mr. F. G. Spark, of 88 Old Winton Road, Andover

Collect 1 / pints of tea left over from the teapot into a 1 quart bottle, add 6 oz. sugar, 4 oz. raisins or sultanas, one saltspoon of dried H.H. yeast, or the equivalent amount of whatever yeast you are accustomed to using.

When you have collected four bottles as above, place in a gallon jar, add one ounce of Carraway seeds and the juice of two lemons, or level teaspoonful of citric acid, fit air lock. Strain after one month, and carry on in the usual manner until fermentation ceases; then bottle.

This may be drunk in 12 months but is much improved by keeping for two years.

If the wine should cloud up in the bottle do not throw it away as it has this habit, like plum wine it will become quite clear again after a few weeks.



5 lb. mangolds 1 gallon water 3 lb. sugar

2 lemons 2 oranges Yeast and nutrient


Wash the marigolds but do not peel. Cut into pieces and boil until tender. Strain, and to every gallon of liquor add sugar and rinds of oranges and lemons (avoid the white pith) as above, and boil for 20 minutes. Allow the liquor to cool, and add the juice of the oranges and lemons. Stir in the yeast (a general purpose wine yeast or a level teaspoonful of granulated yeast) and leave in a warm place, well covered, for about a week. Then stir, transfer to fermenting battle or jar, and fit fermentation trap. When the wine clears, rack it off with a siphon into a clean storage vessel. Keep it for another six months in a cool place, then bottle.

Peel six of the oranges thinly, avoiding the white pith like the plague (it imparts a most bitter taste to the wine). Pour a quart of boiling water on to the rind and allow to stand for 24 hours, then strain off the water into a bowl containing three quarts of water and the sugar. Cut all the oranges in half and squeeze the juice into the bowl. Stir until the sugar is dissolved, and then add the yeast. If you use a general purpose wine yeast, which is to be recommended, the liquor can safely be strained from the crock into a fermenting jar, and fitted with a trap, within two or three days. Siphon it off the lees for the first time when it clears, and rebottle two or three months later.



12 sweet oranges 3 / lb. white sugar

1 gallon water Yeast and nutrient




24 thin skinned Seville oranges 4 lemons


Peel 12 of the oranges and throw away the peel. Cut up oranges and lemons into slices and put in earthenware pan. Boil the water and pour on boiling. Place in moderately warm corner and when tepid add yeast, a good wine yeast or a level teaspoonful of granulated yeast; stir each day for a fortnight. Strain, then add sugar and stir until dissolved. Put in 2-gallon jar, filling up to top. Put surplus in black bottles (bottles must be dark or wine will lose its colour). Use this for filling up large jar. Ferment to completion under air lock, rack when it clears, and bottle two months later.



4 V lb. parsnips

V oz. hops

V lb. malt extract

1 gallon water

2 lemons


Clean parsnips, but do not peel, and ensure that their weight is not less than four pounds after cleaning. Cut them into slices and boil gently in half the water until soft (but not mushy, or the wine will not clear). Then strain into a pan. Put the hops in a bag in the remaining water and boil gently for half an hour, then stir in the gravy browning (which is only caramel colouring). Mix the liquids together and stir in the malt and sugar, allow to cool to blood heat, and then add yeast. Keep warm and closely covered and ferment for 14 days, then stir, siphon into fermenting jar and fit air lock. When the wine clears siphon off into sterilised bottles and keep for a further six months.

8 lb. white sugar 2 gallons water Yeast and nutrient

4 lb. Demerara sugar 1 teaspoonful gravy browning (liquid variety) Yeast

Making Your Own Wine

Making Your Own Wine

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