2 lb. dried apricots 1 lb. wheat
3 lb. white sugar / cup tea
Cut up the apricots, put into one gallon of water, and bring to the boil; simmer for half-an-hour, then strain (without pressing). Add the other ingredients to the liquor and, when cool enough, add the yeast, and ferment for three weeks, closely covered, in a warm place, stir daily. Strain into a fermenting bottle, make up with cold water to one gallon, fit air lock, and ferment for a further month. Then strain, bottle, and cork tightly.
2 lemons (Juice only) Madeira wine yeast (or level teaspoonful of granulated yeast)
4 lb. celery (green and white) 3 lb. sugar
1 gallon water Yeast; yeast nutrient
Chop up the celery into short lengths and boil it in the water until it is tender to extract the flavour. Strain (if you like you can use the cooked celery as a vegetable) and stir in the sugar. If you require wine of a golden colour use Demerara instead of white. Then, when you are sure all the sugar has dissolved, allow the liquor to cool to 70 degrees F. before adding the yeast (a G.P. wine yeast or a level teaspoon of granulated yeast) and yeast nutrient. Keep in a crock or bowl, closely covered, in a warm place for four days, then stir well, transfer to fermenting jar, fit fermentation lock. Leave until it clears, then siphon off the lees. Leave until fermentation has completely finished, there is a firm sediment, and wine is really clear, before siphoning into clean bottles as usual. The slight bitterness of this wine makes it an excellent aperitif.
1 oz. doves 3 lb. Demerara sugar
1 gallon water 3 lemons
1 oz. ginger Yeast; yeast nutrient
1 Seville orange
Grate the peel from the orange and lemons, avoiding the white pith, and put it in a small muslin bag with the cloves and bruised ginger. Bring the water to the boil, drop in the bag and simmer gently for an hour. Then take out the bag, place the sugar in a crock, and pour boiling water over it. Stir to dissolve the sugar, and add the yeast nutrient. Allow to cool to 70 degrees F. then add the yeast, a wine yeast or one level teaspoonful of granulated yeast. Leave closely covered for four days in a warm place, then stir, pour into fermenting jar, and fit air lock. Leave till it clears, then siphon off for the first time into fresh jar and refit lock. When the wine has cleared completely, has thrown a second deposit, and all fermentation has ceased, bottle.
CORNMEAL WINE (or "Golden Dinamite")
Since many home winemakers now seem to be using Messrs. Hidalgo's concentrates, they may care to try this recipe which the firm has evolved:
2 lb. yellow cornmeal 3 lb. sugar
(cornflour) 1 oz. tartaric acid
2 gallons water H oz. ammonium phosphate Juice of 2 lemons and 3 H oz. ground rice oranges 2 crushed Campden tablets
3 pints of Hidalgo's red or Yeast and nutrient white grape juice concentrate
Mix all the ingredients together, then add Hidalgo yeast (supplied free with the concentrate) and set aside in a warm place (65-70 degrees F.) to ferment, closely covered, for at least 30 days, stirring once a day. Siphon off, and 30 days later rack off again; it will then be ready to drink.
3 ozs. hops 1 oz. stem ginger 3 lb. sugar
1 orange 1 lemon 1 gallon water
Boil the hops and ginger in the water for one hour, then strain and pour the liquor over the sugar and orange and lemon juice. Put all into a fermenting jar with a wine yeast or a level teaspoonful of granulated yeast and fit trap. When it has fermented right out add H lb. of chopped raisins and V lb. of loaf sugar and bung tightly. Leave for six months before bottling.
PARSNIP SHERRY (light)
4 lb. young parsnips 3 V lb. white sugar
1 level teaspoon citric add Yeast and nutrient
2 tablespoonsful malt 1 gallon water
Scrub the parsnips (which are best lifted after the first frost) but do not peel. Cut into chunks or slices and boil gently in the water until tender, then strain. Stir in the malt, acid and sugar, and when cool add the yeast. Ferment, closely covered, in a warm place for ten days, then put into a fermenting bottle and fit airlock. Siphon it off, and bottle when all fermentation has ceased and wine has cleared.
20 quinces 3 lb. white sugar Yeast
Grate the quinces as near to the core as possible, and boil the pulp in the water for 15 minutes (not more, or the wine may not clear subsequently). Strain on to the sugar and add the juice and grated rinds of the two lemons. Allow the liquor to cool before adding the yeast (a wine yeast or a level teaspoonful of granulated yeast). Leave it to stand for 48 hours, closely covered, in a warm place, then strain into fermenting bottle and fit
2 lemons 1 gallon water fermentation lock. Siphon off for the first time when it clears. This wine has a strong, individualistic bouquet, but sometimes ferments for an extraordinarily long time, so extra-careful attention to racking is necessary to stabilise it, with the addition of one Campden tablet per gallon finally.
1 lb. sultanas (or "white raisins")
1 lb. grapes
Soak the barley overnight in half a pint of (extra) water and the next day mince both grain and sultanas. Bring water to the boil and pour it over grain and fruit, then crush the grapes manually and add. Stir in the sugar and make sure it is all dissolved. Allow to cool just tepid, then introduce the nutrient, acid and yeast. Ferment closely covered for 10 days, stirring vigorously daily, then strain into fermenting jar and fit trap.
3 lb. sloes 6 pints water
/ lb. raisins Yeast and nutrient
Place the sloes in a crock or bowl and pour over them the boiling water. Mash the sloes well, adding the minced raisins, 2 lb. sugar and, when cool, the yeast. Stir well, cover with a cloth and ferment in a warm room for 10 days, stirring each day. Then strain, add remaining sugar, and pour into fermenting jar. Fit air lock and leave in a warm room for four weeks to ferment, then taste. If too bitter, a little more sugar can be added. Refit air lock and store in a cool place to clear for a few weeks. When clear, bottle and store for at least a year before use.
/ teaspoon citric acid 1 nutrient tablet Sherry yeast Water to 1 gallon
Half-fill a clean Kilner jar with pricked clean sloes, adding 4 oz. of caster sugar, and fill the jar up to the top with dry gin.
Place a ring on the top, also the lid, and screw down tightly. Shake, the jar daily until the sugar is dissolved and the liquid has taken on a dark colour, H oz. of almond essence can be added after two weeks.
Leave the sloes in the jar for two months in all, shaking up fairly often. When the gin is to be bottled, preferably into a half-size liqueur bottle, the liquid must be run through doubled muslin several times to ensure all particles which would otherwise mar the clarity are kept from the bottle.
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