Wine Recipes Page 3

Damson
Damsons 5lb or 2.5kg
Sugar 2.5lb or 1.25kg.
Near boiling water 8 pints or 4.5litres
Pectolytic enzyme
Tannin
Yeast and Yeast nutrient

Stalk and wash the fruit and place it in a polythene bucket. Pour on the water which has been boiled and allowed to cool slightly, before being put on the fruit. Pectin is very easily released from damsons and this precaution is taken so that the wine will not remain permanently cloudy. When it has cooled down, crush the fruit, add the Pectolytic enzyme, cover and allow it to steep for about 4 days. Stir it round at least once a day. Strain and press the fruit through a nylon bag into another bucket. The wine should now be tested for acidity and citric acid used if it is found wanting. Now add the sugar and stir until it has all dissolved. Follow this by taking, and recording, a hydrometer reading. Now add tannin, yeast nutrient and yeast. Stand in a warm place to ferment.

	Wine Recipes Page 3
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Dandelion 2 quarts dandelion flowers 3 lbs of granulated sugar 1 lemon 1 orange 0.5 cup strong cold tea 6 pts boiling water Campden tablets GP wine yeast Yeast nutrient Pick the dandelions on a fine day when the flowers are open. Pick the heads off and measure two quart jugs full. To remove any insects, wash the flowers and then put them in a plastic bucket. Take the juice and rinds of the fruit (no pith) and add to the flower heads along with the cold tea. Pour over the six pints of boiling water, stir well and macerate. Once cool add a crushed campden tablet. Cover the bucket and leave in a warm surrounding for ten days, but no longer. Now strain the liquid off into another bucket and stir in 3 lb of granulated sugar and the yeast and yeast nutrient. Cover the bucket and leave for another three days in the warm. Strain into a fermentation demi-john, fit an airlock and ferment until dry. You can add a little sugar after a week or two if fermentation seems slow. Rack and clear in the normal way before bottling. This wine is very nice when new, but it will improve with age.
		Damson Damsons 5lb or 2.5kg Sugar 2.5lb or 1.25kg. Near boiling water 8 pints or 4.5litres Pectolytic enzyme Tannin Yeast and Yeast nutrient Stalk and wash the fruit and place it in a polythene bucket. Pour on the water which has been boiled and allowed to cool slightly, before being put on the fruit. Pectin is very easily released from damsons and this precaution is taken so that the wine will not remain permanently cloudy. When it has cooled down, crush the fruit, add the Pectolytic enzyme, cover and allow it to steep for about 4 days. Stir it round at least once a day. Strain and press the fruit through a nylon bag into another bucket. The wine should now be tested for acidity and citric acid used if it is found wanting. Now add the sugar and stir until it has all dissolved. Follow this by taking, and recording, a hydrometer reading. Now add tannin, yeast nutrient and yeast. Stand in a warm place to ferment.
Elderberry Elderberries(no stalks) 4lb or 2kg. Lemon 1 Sugar 2.5lb or 1.25kg Boiling water 7pints or 4litres Pectolytic enzyme Tannin Yeast nutrient and Yeast Put the elderberries into a polythene bucket and pour on boiling water. When cool, crush the berries and add the Pectolytic enzyme. Cover over and leave for 4 days, stirring it twice daily. Strain and press the juice into another polythene bucket. Now add the lemon juice and test for acidity. Stir in the sugar until it has dissolved and take a hydrometer reading. Add tannin, yeast nutrient and yeast and leave in warm place to ferment. Variations in flavour can be obtained by the use of up to 12 cloves and or 0.5oz/15g of root or lump ginger. The latter must be bruised by hammering and the spices should be introduced in the first stage, when the boiling water is poured onto the berries.