Wine Recipes Page 4
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Elderflower
Elderflower in bud, slightly dried 1 oz.
White grape concentrate 1 can.
Juice of oranges 3
Sugar 10 oz.
Boiling water 6 pints
Yeast compound
Campden tablet.

Day 1; Put the concentrate, Elderflower buds, orange juice and campden tablet in a bucket and stir in the boiling water. Cover, and when cool add the yeast compound.

Day 4; Strain into a demi-john, fit bung and airlock. Leave to ferment.

Day 18;. Stir in 5 oz. Of sugar, dissolved in half a pint of warm water.

Day 23;. Stir in another 5 oz. Of sugar and top up to a gallon. Leave wine to ferment out, racking as necessary.
Fig
Dried figs 2lb or 1kg
Citric acid 1tsp or 1tsp
Sugar 2.5lb or 1.25kg
Water 8pints or 4.5litres
Pectolytic enzyme
Tannin
Yeast and Yeast nutrient

Wash the figs and soak them overnight in 4 pints or 2.25 litres of cold water. Then bring them to the boil and simmer, very gently, for 15 minutes. Transfer the whole to a polythene bucket containing a further 4 pints of cold water. Allow it to cool, and then add the Pectolytic enzyme. It will now be necessary to let it stand for 24 hours. Strain through a nylon bag and squeeze all the juice out into another bucket. Put in the citric acid and test the acidity. Stir in the sugar and record a hydrometer reading. Finally, add the tannin, yeast and yeast nutrient. Cover and put in a warm place to ferment.
Gooseberry
Gooseberries 6 lb. or 2.75kg.
Citric acid 1 tsp. or 1 tsp.
Sugar 2.5lb. or 1.25kg
Boiling water 8 pints or 4.5litres.
Pectolytic enzyme
Tannin
Yeast and Yeast nutrient

The gooseberries should be topped and tailed, and placed in a polythene bucket. Pour on the boiling water, cover and allow to cool. Now crush all the berries, using a large wooden/plastic, spoon/masher. Add the Pectolytic enzyme, cover again and leave for 2-3 days more, stirring round twice daily. Strain off the liquor and press out the fruit into another bucket. Now check the acidity. If hard, unripe fruit has been used it is likely that very little extra acid will be needed. In case of soft ripe berries, however, up to one rounded tea spoonful citric acid will be required. Add the sugar, stir it in well and take a reading with the hydrometer. Finally put in the tannin, yeast nutrient and the yeast, cover closely and leave in a warm place to ferment.
Grapefruit
Grapefruit, large 6
Sugar 2.5lb or 1.25 kg.
Cold water 8pints or 4.5litres.
Tannin.
Yeast and Yeast Nutrient

Pare the rinds from the fruit, taking care to leave the white pith behind. Squeeze out the juice, putting it with the rinds in to a polythene bucket. Pour over the water and stir round well. The acid level will probably be correct, but check and add citric acid if needed. Stir in the sugar and when dissolved, take a reading with the hydrometer. Now put in the tannin, yeast and yeast nutrient, cover and leave to ferment. Stir it round everyday and, after fermentation has been going for 4 days, strain off the must with the fine nylon bag and continue the fermentation in a fermentation jar (demi-john).