Wine Recipes Page 1

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Apricot
Dried apricot 1 lb. or 500 gr.
Citric acid 1 tsp.
Sugar 2.5 lbs or 1.25 kg
Cold water 8 pints or 4 litres

Peptic enzyme
Tannin
Yeast and yeast nutrient

The apricots should be washed well and soaked over night in 4 pints/ 2.25 litres of water. Then bring to the boil and simmer very gently for 15 minutes. Transfer to a polythene bucket containing a further 4 pints/ 2.25 litres of cold water and allow to cool. Add peptic enzyme, cover and leave for at least 24 hours. Now strain through a nylon bag and squeeze it out into a second bucket. Add citric acid and test for acidity. Put in the sugar and stir well until dissolved. Take, and record, a reading with the hydrometer. Add tannin, yeast nutrient and yeast and set aside to ferment in a warm place.

Beetroot
Beetroot 5 lb or 2.5 kg.
Raisins, chopped 4 oz or 100 g.
Citric acid 1 tsp.
Sugar 2.5lb. or 1.25 kg.
Water 8 pints or 4.5 litres.
Root or Lump Ginger 0.5 oz. or 15 g.
Cloves 8
Pectolytic Enzyme.
Tannin.
Yeast & Yeast Nutrient.

Clean the beetroots, cut them into 1 inch/25mm cubes and bring to the boil in 6 pints/3.5 litres of water. Simmer gently until beetroot is soft and turning white. Strain off the liquid into a plastic bucket containing the raisins. Add a further 2 pints/1 litre of cold water, allow to cool and put in the peptic enzyme. Leave for at least 24 hours, covering the bucket in the meantime. Now add the citric acid and check the acidity. Stir in the sugar until it has dissolved and take a hydrometer reading to ensure that the quantity of sugar is sufficient to give the type of wine that you want. Now add tannin, yeast nutrient and yeast; cover the bucket closely and put in a warm place to ferment. Variations on this wine can be obtained by the use of cloves and root or lump ginger, either separately or together. The root ginger needs to be bruised and the spices cooked with the beetroot. This wine, in common with others from roots, should be matured for longer than other wines, some say as long as two years. This will allow the earthy flavour and the purple coloration to completely disappear.

Black Currant
Black Currant 3lb. or 1.5kg.
Sugar 2.75lb.or 1.25 kg.
Boiling Water 7 pints. or 4 litres.
Pectolytic Enzyme.
Tannin.
Yeast & Yeast Nutrient.

Remove the stalks from the fruit before putting in a plastic bucket. Mash with a large spoon and pour the boiling water over the fruit. When cool add Pectolytic Enzyme and steep for 3-4 days, covering the bucket and stirring twice daily. Strain and press, using the fine nylon bag. The high acid content of black currants will ensure that no further addition of acid will be necessary. Stir in the sugar and, when it has all been dissolved, take, and record a hydrometer reading. Add tannin, yeast and yeast nutrient; cover closely and put in a warm place to ferment. Take care to protect the rich colour of this wine, and keep it from the light throughout.

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Apple wine (white) Apples 6-10 lbs or 2.75-4.5kg or 6-10lbs Citric acid 1 tsp. Sugar 2.5 lbs or 1.25 kg or 5cups Cold water 7 pints or 4 litres or 17.5cups Campden tablets 2 Pectolytic enzyme Tannin Yeast and yeast nutrient The apples may include up to 10% crab apples, in which case no tannin need be added. Do not use russets cooking apples make better wine than eating apples. Wash the apples and remove the stalk end, the flower end and all the rotten portions. There is no need to peel them. Cut them into very small pieces, or mince them and place at once into cold water in a polythene bucket. Dissolve the Campden tablets in the water, add the peptic enzyme and cover the bucket. Leave for up to one week, string vigorously twice daily. Now strain the liquid from the pulp, using a fine nylon bag. Squeeze out as much juice as you can and transfer the strained juice into another bucket. Add citric acid and test for acidity. Taste it, and if you think necessary, use litmus paper to give a p.H. reading. Stir in the sugar until dissolved, checking with the hydrometer. Add tannin, yeast nutrient and yeast, cover and put into a warm place to ferment. When the first period of violent fermentation is over, transfer into a fermentation jar.
Apricot Dried apricot 1 lb. or 500 gr. Citric acid 1 tsp. Sugar 2.5 lbs or 1.25 kg Cold water 8 pints or 4 litres Peptic enzyme Tannin Yeast and yeast nutrient The apricots should be washed well and soaked over night in 4 pints/ 2.25 litres of water. Then bring to the boil and simmer very gently for 15 minutes. Transfer to a polythene bucket containing a further 4 pints/ 2.25 litres of cold water and allow to cool. Add peptic enzyme, cover and leave for at least 24 hours. Now strain through a nylon bag and squeeze it out into a second bucket. Add citric acid and test for acidity. Put in the sugar and stir well until dissolved. Take, and record, a reading with the hydrometer. Add tannin, yeast nutrient and yeast and set aside to ferment in a warm place.			Barley Barley (crushed) 1.5lb. or 750g. Raisins 1lb. or 500g. Oranges 2 Lemons 2 Sugar 2.5lb. or 1.25kg. Water 8pints or 4.25litres. Tannin. Yeast & Yeast nutrient. Obtain crushed or rolled cereal, if possible, this will save soaking it overnight and mincing. Otherwise soak the barley overnight in 1 pint/ 500ml of cold water. Wash the raisins and then put the soaked barley and raisins through the mincer. Put this mixture and what is left of the water, that the barley was soaked in, into a bucket. Add the thinly pared rinds of the oranges and lemons and add the sugar. Take care not to include the pith as this will give a bitter taste to the wine. Pour 4 pints/2.25 litres of boiling water over and stir it around to dissolve all the sugar. Now add 3 pints/1.75 litres of cold water and the juice from the oranges and lemons. Test the acidity and add citric acid if more is needed. Make sure that the temperature is no more than 27慢 (80慚), take and record the hydrometer reading and then add tannin, yeast nutrient and yeast. Cover well and leave to ferment on the pulp. After one week strain through the nylon bag, take a second hydrometer reading and return the must to the fermentation jar, after having washed it out. Remember only to fill up to the shoulder of the jar and return it to the warm room to continue to ferment.
Banana Bananas (very ripe) 3lbs. or 1.5 kg. Banana skins 0.5lb. or 250 g. Raisins 0.5lb. or 250 g. Lemon 1 Orange 1 Sugar 2.5lbs or 1.25 kg. Cold water 8pints or 4 litres. Tannin. Yeast. Yeast nutrient. Peel the bananas and place them, with the skins and raisins in a saucepan with 4 pints/2.25 litres of cold water. Simmer for 30 minutes. Strain through a nylon bag into a bucket and add a further 4pints/2.25 litres of cold water. Allow to cool, then add the juice of the lemon and the orange. Check the acidity and add citric acid if more is needed. Stir in the sugar until it has all dissolved, take a hydrometer reading and record it. Now add the tannin, yeast nutrient and yeast; cover the bucket and put in a warm place to ferment. As a variant, use dates, sultanas, currants or mixed dried fruit in place of the raisins. A slightly different flavour will be produced. Blackberry Blackberries 6lb or 2.75 kg Sugar 2締b or 1.25 kg. Boiling Water 7pints or 4litres. Pectolytic Enzyme. Tannin. Yeast & Yeast nutrient. Place the berries, without stalks, in a plastic bucket and pour on the boiling water. When cool, mash the fruit and add Pectolytic Enzyme. Cover and leave for 3-4 days, stirring twice daily. Strain and press the fruit in a nylon bag, collecting all the juice in another bucket. It is very unlikely that more acid will be needed, but make the usual test. Use citric acid, if more is needed. Stir in the sugar and, when it has all dissolved, take a hydrometer reading. Add tannin, yeast nutrient and yeast and put in a warm p[lace to ferment.			Beetroot Beetroot 5 lb or 2.5 kg. Raisins, chopped 4 oz or 100 g. Citric acid 1 tsp. Sugar 2.5lb. or 1.25 kg. Water 8 pints or 4.5 litres. Root or Lump Ginger 0.5 oz. or 15 g. Cloves 8 Pectolytic Enzyme. Tannin. Yeast & Yeast Nutrient. Clean the beetroots, cut them into 1 inch/25mm cubes and bring to the boil in 6 pints/3.5 litres of water. Simmer gently until beetroot is soft and turning white. Strain off the liquid into a plastic bucket containing the raisins. Add a further 2 pints/1 litre of cold water, allow to cool and put in the peptic enzyme. Leave for at least 24 hours, covering the bucket in the meantime. Now add the citric acid and check the acidity. Stir in the sugar until it has dissolved and take a hydrometer reading to ensure that the quantity of sugar is sufficient to give the type of wine that you want. Now add tannin, yeast nutrient and yeast; cover the bucket closely and put in a warm place to ferment. Variations on this wine can be obtained by the use of cloves and root or lump ginger, either separately or together. The root ginger needs to be bruised and the spices cooked with the beetroot. This wine, in common with others from roots, should be matured for longer than other wines, some say as long as two years. This will allow the earthy flavour and the purple coloration to completely disappear.
			Black Currant Black Currant 3lb. or 1.5kg. Sugar 2.75lb.or 1.25 kg. Boiling Water 7 pints. or 4 litres. Pectolytic Enzyme. Tannin. Yeast & Yeast Nutrient. Remove the stalks from the fruit before putting in a plastic bucket. Mash with a large spoon and pour the boiling water over the fruit. When cool add Pectolytic Enzyme and steep for 3-4 days, covering the bucket and stirring twice daily. Strain and press, using the fine nylon bag. The high acid content of black currants will ensure that no further addition of acid will be necessary. Stir in the sugar and, when it has all been dissolved, take, and record a hydrometer reading. Add tannin, yeast and yeast nutrient; cover closely and put in a warm place to ferment. Take care to protect the rich colour of this wine, and keep it from the light throughout.