1 lb. barley 1 lb. raisins 1 lb. potatoes 3 / lb. preserving sugar

Yeast, yeast nutrient 1 gallon hot water The juice of two lemons 1 Campden tablet


Scrub (or peel if old) and chop the potatoes; grind the barley and raisins in a mincer, having soaked the grain in a pint of the water overnight. Put sugar, barley, potatoes and raisins in bowl and pour on hot (not necessarily boiling) water.

Add the juice of the lemons. Allow to cool until tepid; add the crushed Campden tablet, yeast and nutrient. Leave it to stand in covered pan for 10 days, stirring well daily. Strain, put into fermenting vessel, and fit trap. Siphon off into bottles when clear and no longer fermenting. Ready after about 6 months.



2 / lb. brown sugar 2 lb. dried figs / lb. large raisins 1 lemon


1 orange

1 gallon boiling water Yeast and nutrient / oz. root ginger

Chop the figs and raisins and place in a large crock with the sugar, the grated lemon and orange rinds (no white pith) and the juice of the two fruits. Bruise the ginger and add that. Bring the water to the boil, and pour it over the ingredients, stirring well to dissolve the sugar, and adding one crushed Campden tablet. When the liquor has cooled to about 70 degrees F., cool enough for you to be able to put your finger in it comfortably, stir in the yeast, cover the crock closely, and leave it in a warm place (about 70 degrees) for twelve days, stirring daily. After that, strain into fermenting jar or bottle and fit trap, and move into a temperature of about 65 degrees. After another two months the ferment will probably have finished; when the wine has cleared, siphon it off into clean bottles. It is best kept at. least a year from the date of making but can well be sampled within six months—and no doubt will be!



1 V lb. crushed maize

3 V lb. Demerara sugar

4 sweet oranges Yeast; yeast nutrient

1 gallon water 1 lb. raisins 1 lemon


Despite the amount of sugar, this will make a medium wine, and there are many similar recipes which advocate up to as much as even 4 V lb. sugar, so if you prefer a sweet wine you can well exceed the normal 3 V lb. limit in this case. It is a help to soak the maize overnight in some of the water to soften it, and then, when you come to make your wine, run it through a coarse mincer, together with the raisins. Peel the lemon and oranges, being careful to miss the white pith, and put the rinds into a crock with the sugar, maize, raisins, and the juice of the fruits. Pour over the ingredients the water, which need be only hot (not boiling) add one crushed Campden tablet, and stir well to dissolve it and the sugar. Allow the liquor to cool to 70 degrees F., then add the yeast and yeast nutrient and keep the crock in a warm place, closely covered, for 10 days, stirring well each day.

Then strain into fermenting jar or bottle and fit fermentation trap.

Put the prunes in a crock and cover them with the water, mashing and stirring them daily for 10 days. Then strain, and either press the pulp or squeeze it by hand to extract as much juice and flavour as possible. Add the sugar, chopped raisins, and a crushed Campden tablet, and stir to dissolve. Then add the yeast and yeast nutrient and leave to ferment in a warm place, as usual, for 10 days. Keep the crock closely covered and stir daily. Then strain into fermenting jar and fit trap, and move into slightly cooler place (about 65 degrees). After another two months the secondary ferment should be finished and when the wine clears it should be racked off into clean bottles.



2 lbs. prunes / lb. raisins

1 gallon water Yeast; yeast nutrient 1 Campden tablet




8 lbs. large raisins Yeast; yeast nutrient

1 gallon water 1 Campden tablet


Clean the raisins thoroughly by washing them in a colander, then mince through a coarse mincer. Put them into a fermentation jar with a wide neck, pour on the cold water, and add one crushed Campden tablet. Keep the jar covered. Two days later add the yeast and yeast nutrient, and fit a fermentation trap to the jar. Alternatively cover the wide neck with a sheet of polythene secured by a rubber band, which will serve the same purpose. Keep the fermentation jar in a warm place (about 70 degrees F.) for a few days, and afterwards in a temperature of about 65 degrees F. until the ferment has finished. Each day give the vessel a good shake. When fermentation has finished strain the liquor off the raisins, which can then easily be removed (hence the need for a wide-necked jar, with a narrow-necked one it can be a fiddly business). Put into a fresh jar and leave for a further three months before racking (siphoning the wine off the lees) again and bottling.

By using some sugar one can reduce the amount of raisins required, although the wine will have nothing like the same body. Here is a recipe, however, using this method:



2 lb. raisins 2 lb. sugar


Mince the raisins, put them in the water, and boil for an hour. Strain the liquor on to the sugar, stir well to dissolve, allow to cool to 70 degrees F. and pour into fermenting bottle. Add the yeast and yeast nutrient. Keep in a warm place until it begins to clear, then rack for the first time, into a clean jar, re-fitting trap. When the fermentation ceases completely siphon into clean bottles and cork.

1 gallon water Yeast; yeast nutrient



6 large grapefruit 1 gallon water

3 / lb. white sugar Yeast and nutrient


Clean the fruit and grate the skins finely. Put the water, gratings and juice into a bowl, and add the yeast. Stand the bowl in a warm place (70 degrees F. is ideal), cover closely, and leave for five or six days, stirring thoroughly twice daily. Strain off the liquor through a nylon sieve, or two or three thicknesses of muslin, and dissolve the sugar in it. Put into fermenting jar and fit trap. Leave to ferment out, and when this has happened rack into clean bottles and cork firmly.



1 lb. raisins 3 grapefruit 3 lemons 3 oranges


Firstly peel the fruit (do not squeeze the skins or include any white pith) keeping the peel as intact as possible so it can be retrieved easily later. Put water into a crock and add the chopped-up fruit and sugar, stirring thoroughly to dissolve the latter. Then add the yeast and yeast nutrient, cover closely, and leave in a warm place (about 70 degrees F.) for a fortnight, stirring daily. At the end of this period take out the peel and, having strained off the liquor, squeeze out the fruit pulp and add the resultant juice to the bulk. Put into fermenting jar and fit trap, and leave to ferment out. Siphon it into clean bottles when it has done so.

3 / lb. sugar Yeast; yeast nutrient 1 gallon water

"INSTANT" WINE by A. S. Henderson

If you have just started winemaking and want an 8 % wine which is suitable for table use, quickly—made, rapid to mature, and low-priced, try this "instant wine" recipe ingredients :

1 medium (pint) tin 1 lb. granulated sugar grapefruit juice 1 teaspoon yeast nutrient

/ lb. EDME light dried Yeast malt extract Water to 1 gallon


Dissolve the sugar in up to / gallon of water, putting the saucepan over a very low heat to speed up the solution. Meanwhile dissolve the dried malt extract in a little cold water, open the tin of fruit juice, and funnel everything into the fermentation jar. Dissolve the yeast nutrient with a little warm water and add to the jar, top up with cold water to the shoulder (this should reduce the whole to a safe temperature) and add the yeast. Shake well, and fit a fermentation lock. Stand in a warm place and watch it go ! Within 24 hours the stream of bubbles should be continuous, not less than 1 per second. After a day or two, a thick layer will form on the bottom. Give the jar a swirl round daily to agitate the deposit. When gravity has dropped to 1004, or less (10-14 days), filter. Boil a little filter pulp for 2 mins. in half a pint of water, place a piece of clean linen in a funnel and pour the filter pulp on to it, then pour the wine carefully on to the pulp so as not to disturb it. Return the first few wine glassfuls to the funnel until the filtrate looks reasonably clear. Repeat the filtration two or three days later, and keep the finished wine a week in a cool place before drinking. Other fruit juices (except, God forbid, tomato !) can be used in the same way.

0 0

Post a comment