Wine Recipes Page 5

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	Wine Recipes Page 5
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Hawthornberry Hawthornberries 6lb or 2.75kg Lemon 1 Orange 1 Sugar 2.5lb or 1.25kg. Boiling water 8 lb or 4.5litres. Pectolytic enzyme. Tannin. Yeast and Yeast enzyme. Remove the stalks and wash the berries. Put them in to a polythene bucket, with the thinly pared rinds of the orange and lemon, and pour on the boiling water. Leave to cool, then mash the berries and put in the Pectolytic enzyme. Cover over and leave for four days, stirring twice daily. Now strain through the coarse and then the fine strainer, add the fruit juices and test the acidity. It may be necessary to add citric acid. Put in the sugar and, when it has dissolved, take, and record, a reading with the hydrometer. Add tannin, yeast nutrient and yeast, and it will be ready to ferment in a warm place.
	Loganberry Loganberries 5lb or 2.25kg. Sugar 2.5lb or 1.25kg. Boiling Water 7pints or 4litres. Pectolytic enzyme. Tannin. Yeast and yeast nutrient. Remove any stalks from and place the berries in a polythene bucket. Pour on the boiling water. When cool, mash the fruit and add the Pectolytic enzyme. Cover and leave for 3-4 days, stirring twice daily. Strain and press the juice through a nylon bag into another bucket. It is very unlikely that more acid will be necessary, but make the usual test and add citric acid if more is needed. Stir in the sugar and when it is all dissolved, take a hydrometer reading. Adjust by adding a little more sugar if a sweeter wine is required. The must is now ready to receive the tannin, yeast and yeast nutrient after which it can be put in a warm place to ferment.
Lemon Lemons, according to size 6-10 Sugar 2.5lb or 1.25kg Boiling water 7pints or 4litres Tannin Yeast and Yeast nutrient. Pare the rind from half the lemons, making sure not to include any white pith. Place the rinds and sugar in a polythene bucket and pour over the boiling water. Allow it to cool below 27C (80F) before adding the juice from all the lemons and taking a reading with the hydrometer. Add more sugar if a higher initial reading is desired. Finally put in the tannin, yeast and yeast nutrient, cover over and put in a warm place to ferment. After a week strain and transfer to a fermentation jar.
	Orange Oranges according to size 10-12 Sugar 2.5lb or 1.25kg. Boiling water 7pints or 4litres Tannin. Yeast and Yeast nutrient Pare the rind from half the oranges, making sure not to include any white pith. Place the rinds and sugar in a polythene bucket and pour over the boiling water. Allow it to cool below 27C (80F) before adding the juice from all the oranges and taking a reading with the hydrometer. Add more sugar if a higher initial reading is desired. Finally put in the tannin, yeast and yeast nutrient, cover over and put in a warm place to ferment. After a week strain and transfer to a fermentation jar.
Maize Maize or sweet corn 1.5lb or 750g Raisins 1lb or 500g Oranges 2 Lemons 2 Sugar 2.5lb or 1.25kg Boiling water 8pints or 4.5litres Tannin Yeast and Yeast Nutrient Soak maize overnight in 1 pint / 500 ml. of cold water. Wash the raisins and put them, with the maize, through the mincer. Put this mixture, and the rest of the water, in which the maize was soaked, into a polythene bucket. Pare thinly the rinds from the oranges and lemons and put the rin
	Marrow Marrow or Courgettes 5lb or 2.5kg Root or Lump Ginger dried or bruised (optional) 1oz or 25g Oranges 2 Lemons 2 Sugar 2.5lb or 1.25kg Boiling Water 8pints or 4.5litres Tannin Yeast and Yeast nutrient Wash the marrow and grate it, or cut it up finely, into a polythene bucket. Put it in with the thinly pared rinds from the fruit ( and the bruised ginger if wanted). Pour on the boiling water, stir it round and leave to cool. Make sure that the temperature falls below 27C before proceeding. Now add the juice from the lemons and oranges and check the acidity. Stir in the sugar until dissolved and then take, and record a hydrometer reading. Add tannin yeast nutrient and yeast, cover closely and put, to ferment, in a warm room stirring daily. After one week strain and press, then continue the fermentation in a demi- john.
Mint Mint leaves loosely packed 1.5pints or 750 ml Raisins, chopped 1lb or 500g Lemons, Large 2 Sugar 2.5lb or 1.25kg Boiling Water 8pints or 4.5litres Tannin. Yeast and Yeast Nutrient Place the mint in a polythene bucket, together with the raisins and the thinly pared lemon rinds, and pour on the boiling water. Cover and leave for three days, stirring twice daily. Strain into another bucket. Add the lemon juice and check the acidity. Stir in the sugar until dissolved and then take a reading with the hydrometer. Add the tannin, yeast nutrient and yeast and leave in a warm place to ferment.
	Mixed Dried Fruit Mixed dried fruit 3lb or 1.5kg Citric acid 2tsp or 2tsp Sugar 2.5lb or 1.25kg Water 8pints or 4.5litres Pectolytic enzyme. Tannin. Yeast nutrient and Yeast. Soak the fruit overnight in 4 pints of water, then bring to the boil and simmer gently for 15 minutes. Transfer the lot to a polythene bucket containing a further 4 pints of cold water. When cool add the Pectolytic enzyme and leave for a further 24 hours. Strain through a nylon bag and squeeze out as much liquid as possible. Add the citric acid and test for acidity. Put in the sugar and stir well until it has all dissolved, then take a hydrometer reading. Finally add the tannin, yeast nutrient and yeast, cover over and put in a warm place to ferment.