3/ lb. mulberries 2/ lb. sugar 1 Campden tablet

1 gallon water 4 ozs. raisins Yeast and nutrient


Wash the mulberries, having removed the stalks, and chop and mince the raisins. Pour on the boiling water; when cool add crushed Campden tablet, half the sugar, the nutrient, and the yeast. Stir well. Ferment for four days on pulp, then strain, add remaining sugar, and ferment, rack and bottle in usual way. A Bordeaux yeast is preferable.

Really ripe pears, even "sleepy" ones, are best for your purpose. Do not bother to peel or core them, but chop them, being careful to save any juice, put them into a large saucepan, and add the water and any juice. Bring slowly to the boil, and simmer gently for not more than twenty minutes, or the wine may not clear later. Strain the liquor off into a large crock on to the sugar, and add the juice of the two lemons to supply some acid, and yeast nutrient, since pears are deficient in both. When the liquor has cooled to blood heat transfer to a fermenting jar, add a wine yeast or a level teaspoonful of granulated yeast, and fit air lock, for contact with air is not only risky because of possible infection, but also because it may cause an unwanted brown discolouration. Do not fill the jar to the bottom of the neck but keep a little of the liquor aside in a closely covered jug or another air-locked bottle, to be added when the first vigorous fermentation has quietened and there is no longer risk of the wine foaming out through the trap. An excellent wine can be made in this way, but if you have a fondness for dry wine, for which pears are particularly suitable, cut the sugar down until the original gravity of the liquor is about 1090, or 2 lb. 3 ozs. per gallon.



5 lb. pears 3 lb. white sugar 2 lemons

1 gallon water Yeast; yeast nutrient



2 / lb. rosehips or / lb. dried rosehips

3 lb. white sugar

1 gallon boiling water Yeast; yeast nutrient


The best time to gather your rosehips, of which there are usually plenty in the hedgerows, is immediately after the first frost. Wash them well, and either cut them in half or crush them with a piece of wood or mallet. (This is unnecessary with the dried rosehips.) Put the sugar into a crock, then the crushed rosehips, and pour over them the boiling water. Stir well to dissolve the sugar. When the liquor has cooled sufficiently for you to be able to put your finger in it comfortably, add yeast (a general-purpose wine yeast, or a level teaspoonful of granulated yeast) and, preferably a yeast nutrient. Leave in a warm place, cover closely for a fortnight, and stir daily. Then strain through a jelly bag or two thicknesses of butter muslin into a fermentation jar and fit air lock. When the wine clears (after about three months) siphon into a fresh jar, and leave for a further three months before racking again and bottling. Since the only main ingredient which has to be bought is the sugar, this is a most economical wine to make, and I am told that the hips contain a high proportion of Vitamin C, so it is probably beneficial as well!

Rosehip Syrup provides an easy way of making wine too. And a 6-oz. or 8-oz. bottle is sufficient to make a gallon. Brands commonly available are Delrosa (in 6-oz. and 12-oz. bottles), Hipsy (in 8-oz.) and Optrose (8-oz. and 14-oz.). Merely bring the water to the boil, add the syrup and sugar, and stir well to dissolve. Cool to 70 degrees F., and add the yeast and nutrient. Pour into fermenting jar and fit airlock. Leave in a warm place. After a week top up to bottom of neck with cold boiled water and refit lock. Ferment, rack and bottle in the usual way.

Pour the boiling water over the berries and let it stand four days, then strain. Put the sugar, chopped raisins and wheat into the liquid and stir until the sugar is dissolved, then add the yeast and nutrient. Leave to ferment 16 days, closely covered, then strain into fermenting jar and fit trap. When it clears, siphon into bottles, corking lightly at first.



/ gallon of rowanberries 1 gallon water 3 / lb. sugar / lb. wheat

1 lb. raisins

Wine yeast or a level teaspoonful of granulated yeast



lG lb. elderberries lG lb. raisins 4 lb. sugar


Beaujolais yeast starter Water to 4 ^ gals.

Method :

Crush the elderberries and strain off the juice. Leach the pulp by adding 1 gallon of boiling water, stirring for 5 minutes and then straining off the pulp. Repeat this treatment with a second gallon of boiling water. Add the raisins and nutrients to this elderberry extract followed by another 1 V gallons water. When cool add the yeast starter and ferment on the pulp for four days. Strain off the pulp and press lightly. Add the sugar, stir until completely dissolved and make up the volume to 4 V gallons with water. Thereafter continue as usual with fermenting, racking and bottling.

This is a recipe devised two or three years ago by Cdr. I. Mudie, of Chilbolton, and it made a sturdy dry wine of 15.4% alcohol by volume.

Wash or scrub the beet, slice them and boil with the ginger in 7 pints of the water for 1 V hours. Then strain on to the remaining 1 V pints of cold water. If you wish you can press the beet (as I did) thus obtaining an extra half-pint of liquor. To this add 2 lb. 2 oz. of sugar and boil in for three-quarters of an hour. Allow to cool until tepid, then pour into fermenting jars, add yeast and nutrient, and fit fermentation traps. Leave for three months, then siphon into fresh jars or bottles. A warming wine for winter nights !



4 V lb. sugar beet 9 pints water 2 lb. 2 oz. sugar

1 oz. bruised ginger Yeast

Yeast nutrient


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