Recipes the year round

THE recipes are given under the months in which they are usually made, so that your winemaking can be practised all the year round, but they are also indexed alphabetically at the back of the book so that any one can be quickly found.

Recipes are given in British measures but these are easily converted to U.S. or metric measures. The pound measure of weight is the same in Britain, Canada and U.S.A., and 1 lb. equals / kilo.

The Imperial or English gallon as used in Britain and Canada is 8 pints, 160 liquid ozs. or 2771 cub. ins., whereas the U.S. gallon is 8 pints, 128 liquid ozs., or 231 cub. ins. The English gallon thus equals 1.2 U.S. gallons and in the recipes American readers should therefore substitute 1 t gallons for each English gallon, and Continental readers 41 litres, as follows:

British (gallons)

1

2

3

4

5

U.S.A. (gallons)

1 H

2 /

3/

5

6H

Metric (litres)

4 /

9

13 /

18

22 %

British and U.S.A. (lbs.)

1

2

3

4

5

Metric (kilos)

/

1

1/

2

2/

In all the recipes use, preferably, a wine yeast, but failing that a level teaspoon of granulated yeast per gallon.

It is good practice to add 1 Campden tablet to each gallon of must, and always to use a yeast nutrient.

If you are a diabetic, and wish to make a safe wine, always use the minimum sugar (2-2 ^ lbs. per gallon) and a nutrient to ensure that you ferment it right out to dryness. The wine can be sweetened to taste when finished with Sorbitol.

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Making Your Own Wine

Making Your Own Wine

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