1 gallon blackcurrants 3 ^ lb. sugar to every gallon

1 gallon boiling water of juice

Yeast and nutrient


Strip the currants, wash them very thoroughly, and put them in a large vessel. Bruise well to extract the juice, and pour on the boiling water—there should be sufficient to cover the fruit completely.

Leave it until the next day, then strain through a coarse cloth, pressing the currants well. Measure the juice, and add sugar in the above proportion. When the sugar is dissolved add yeast, and put liquor into a clean jar or cask fitted with a fermentation lock and leave to ferment. When it stops working and has cleared, siphon off into clean bottles and cork securely. Keep another nine months before bottling.



3 lb. blackcurrants 1 gallon water

4 lb. preserving sugar Yeast and nutrient


Put the currants into a large earthen jar and crush them. Boil up the sugar in the water and pour, still boiling, on to the currants. When it has cooled to about blood heat, add the yeast (wine yeast or a level teaspoonful of dried yeast) and keep closely covered for five days in a warm place, giving it an occasional stir. Then strain into a fermenting jar, and fit an air lock. Let it stand until fermentation ceases and the wine clears, usually in about three months, then siphon off into fresh, sterilized bottles.


One 12 oz. bottle of Ribena Blackcurrant juice will in fact make one gallon of wine. Dissolve 3 lb. of sugar in some warm water, and pour into a 1-gallon jar, then add the bottle of blackcurrant juice and three-quarters fill the jar to the shoulder. Then add your chosen wine yeast, or a level teaspoon of Heath and Heather granulated yeast. The merest trace of acid, one-third of a teaspoon of citric acid, and a pinch of yeast nutrient should also be added. Insert the fermentation lock and stand the jar in a warm place for fermentation to get under way. When the first vigorous fermentation has died down after a fortnight or so, top up the jar with water to the bottom of the neck, and reinsert fermentation lock; then continue with the fermentation in the usual way.


. . . and you just must try this most unusual and astonishing wine for which the recipe comes from Mr. C. J. Padwick, of 16 Clarendon Avenue, Andover. This recipe produces a light, dry wine of superb quality, hard as that may be to believe!


4 lb. broad beans H lb. raisins

(shelled) Yeast and nutrient

1 gallon water 1 lemon


Mr. Padwick writes: Use beans that are too old for normal culinary purposes. To 4 lb. of shelled beans add one gallon of water and boil slowly for one hour. It is essential that the skins do not break or you will have difficulty in clearing the wine. Strain off the liquor and make up to one gallon with boiled water. For a dry wine add 2 % lb. of sugar, the juice of one lemon and H lb. of raisins. When sufficiently cooled add the yeast, and allow five days for the first fermentation. Remove the raisins after this period, fix the airlock and from then on treat as any other wine. By careful use of the hydrometer more sugar can be added at stages, but I do not recommend this as a sweet wine.



6 lb. black cherries 1 gallon water

4 / lb. preserving sugar Yeast and nutrient


Crush the cherries (without breaking the stones) and then pour the boiling water over them. Leave to soak for 48 hours. Strain through two thicknesses of muslin. Bring the juice just to boiling point and pour it over the sugar. Stir until the sugar is dissolved. Allow to cool and then sprinkle the yeast on top and stir it in. Cover closely and ferment in a warm place for 14 days, then put into fermenting bottle and fit trap. Siphon off when finished and clear into clean bottles.



2 pints of honeysuckle 1 lemon blossom (pressed down 1 orange lightly) 1 Campden tablet

3 lb. sugar 1 gallon water

4 ozs. raisins Yeast and nutrient


The flowers must be fully open, and dry. Wash them in a colander, pour the water (cold) over them, and stir in two lbs. of sugar, the minced raisins, and the citrus fruit juice. Add the crushed Campden tablet. Stir well, and next day add the yeast (a Sauternes yeast is suitable) and the nutrient. Ferment for a week in a warm place, stirring daily, then add the remaining sugar and stir well. Strain into fermenting jar and ferment, rack and bottle as usual. Use / lb. sugar less for a really dry wine.



3 quarts marigold flowers 1 gallon water

(no stalk) Yeast

2 lemons Yeast nutrient

3 lb. preserving sugar


Bring the water to the boil, dissolve the sugar in it, and allow to cool. Add the crushed flowers, the juice and rind of the lemons (being careful to include no white pith), the yeast nutrient, and yeast (prepared wine yeast or a level teaspoonful of dried yeast). Leave in a warm place, closely covered, for a week, stirring twice daily, then strain into a fermenting jar, insert a fermentation lock, and leave in a fairly warm place to finish. When fermentation ceases and wine has cleared siphon off into clean bottles and keep in a cool place for at least six months before drinking.


Although the recipe which advocates filling a marrow with brown sugar to make Marrow Rum is one which appeals by its novelty I have never yet tasted any made by this method which has been successful, unless the recipe has been considerably adjusted. Usually the result is far too sweet. You will find this recipe for Marrow Wine far more successful:


5 lb. ripe marrow 2 lemons

3 lb. white sugar (or brown, 1 oz. root ginger if you wish a rum colour) 2 oranges

Yeast and nutrient 1 gallon water


Grate the marrow and use the seeds, slice the oranges and lemons, bruise the ginger, and put all into a jug or crock. Pour over the boiling water and when cool add the yeast. Allow to stand for five days, closely covered, stirring frequently, then strain and dissolve the sugar in the liquid. Ether put it into a fermentation jar and fit trap, or keep it closely covered and then ferment in the usual way. When it clears siphon it off the yeast. It should be ready after about six months and can then be bottled.



1 gallon meadowsweet flowers (heads only) or 1 packet dried heads (Heath and Heather) 3 lb. sugar

V pint strong tea 1 teaspoon citric acid 1 gallon water 1 lb. raisins Yeast and nutrient


Place the flowers, chopped fruit and sugar in polythene vessel, pour in the boiling water, and stir well. When cool add the citric acid, tea and yeast nutrient. Introduce the wine yeast and ferment on the pulp for 10 days, stirring twice daily and keeping it closely covered. Then strain into fermentation vessel and ferment, rack, and bottle in due course.



8 lb. cracked and windfall 3 V lb. preserving sugar

Morello cherries (approximately)

1 gallon water Yeast and nutrient


Stalk and wash the fruit, place in a crock, and add one pint of cold water to each pound of fruit, and then one crushed Campden tablet (per gallon). Lastly add a level teaspoonful of dried yeast. Leave for 10 days, keeping closely covered, but stir well each day and mash the fruit with the hands.

To strain it is a good plan to tie muslin over another pan, tying it on. Then, by standing a colander on two laths over this, the bulk of the fruit is retained in the colander and the liquor enabled to strain through the muslin more easily. Do not squeeze or hurry the process.

Measure the liquid, and to each quart add 1 lb. sugar; stir well till dissolved. Leave for four days in a warm place, still covered, then put into fermenting bottles and fit traps. When fermentation has finished and wine has cleared, rack off into clean bottles and keep six months before using.

Most plums will make good wine, but generally speaking Victoria plums have been found to be the most satisfactory. Even they sometimes produce a wine, which is somewhat lacking in body, and many winemakers, to counter this plum failing, are in the habit of adding a pound of grain (wheat or barley) to the recipe.


6 lb. plums (before stoning) Yeast

3 / lb. sugar 1 gallon water

Cut the plums in half, and crush them in your hands. Take half of the water, bring it to the boil, and then pour it over the fruit pulp. Leave it for four or five hours, then strain, and add the other half of the water to the pulp. Strain the two lots of juice and you should have about a gallon of really clear juice. Bring this to the boil, and then pour it over the sugar, stirring to dissolve. Allow the liquor to cool to 70 degrees F. then add the yeast (preferably a Bordeaux, Tokay or Sauterne wine yeast, but failing that % oz. baker's yeast or a level teaspoon of granulated yeast), pour the whole into your fermenting vessel, and fit an air lock. When the wine begins to clear, siphon it off for the first time, and when all fermentation has finished, rack it again into clean bottles and cork.

If ever you can persuade yourself not to eat raspberries, but to make wine with them instead, here is an excellent recipe:





4 lb. raspberries 3 / lb. sugar

1 gallon boiling water Yeast and nutrient

Bring the water to the boil and pour it over the fruit; then leave it to cool. Mash the fruit well with the hands, or with a wooden spoon, then cover it closely and leave for four days, stirring daily. Strain through at least two thickness of butter muslin on to the sugar, and stir thoroughly to dissolve. Add a good wine yeast (Burgundy, Port or Sauterne is best), % oz. baker's yeast, or a level teaspoon of granulated yeast, and stir well in. Leave for 24 hours, closely covered, in a warm place, then put the liquor into your fermentation vessel, and fit trap. Ferment it right out, and when it clears, siphon the wine off the lees into clean bottles.



4 lb. raspberries Yeast and nutrient

4 lb. redcurrants Sugar


Wash the fruit, rejecting any which are damaged, and press out all the juice. (If a press is not available use a plate and colander stood on laths over a crock.) Boil the squeezed pulp in three times its own volume of water for two hours, and then strain on to the original juice. The pulp should be squeezed dry and this liquid also added. Measure the total liquid thus obtained and to each gallon add four lb. sugar, and then the yeast (when the liquor has cooled to blood heat). Put into fermenting bottle, filling to shoulder to allow space for the vigour of the primary fermentation, but keep a little liquor aside in a covered jug with which to "top up" once the initial ferment is over. Fit fermentation trap and leave until fermentation is finished. Then siphon off and keep for six months before final bottling.


Many gardens have masses of rose-petals which, In the normal course of events, would finish up on the compost heap. But why not take advantage of their glorious scent and make this most unusual wine? All you need is:


2 quarts rose petals (the 2 / lb. white sugar stronger scented the better) Yeast

1 lemon Yeast nutrient

1 gallon boiling water

Bring the water to the boil, and add the sugar, rose petals, and juice of the lemon. Stir well, and when it has cooled to 70 degrees F. add the yeast (a G.P. wine yeast or a level teaspoon of granulated yeast) and a yeast nutrient. Leave to ferment for a week, stirring daily, and keeping closely covered. Then strain into a fermentation jar and ferment until finished. A wine made in this way will normally have good colour, if coloured roses are used; if less colour is required the petals should be strained from the liquor three days earlier.


Ingredients :

4 lb. strawberries 3 lb. sugar

1 tablespoon citric acid teaspoon grape tannin Yeast and yeast nutrient Water to 1 gallon

Method :

Take the stems from the strawberries, and wash the fruit. Mash the berries well, and mix with the sugar and 2 quarts water. Leave for 24-36 hours, then strain liquor into fermenting jar ; add a further quart of water to the pulp, mix well, and immediately strain, again, then add the acid, tannin, yeast nutrient and yeast, and make up to 1 gallon with cold water. Stir thoroughly, fit trap, and continue as usual.

Making Your Own Wine

Making Your Own Wine

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