Wine Recipes Page 6

	Sign In Sign-Up

	Wine Recipes Page 6
	Home made wine \| How to do it \| Wine Recipes Page 1 \| Wine Recipes Page 2 \| Wine Recipes Page 3 \| Wine Recipes Page 4 \| Wine Recipes Page 5 \| Wine Recipes Page 6 \| Wine Recipes Page 7 \| Photo Page

Parsley Parsley leaves 1lb or 500g. or packet dried parsley 1 Crushed Barley 1lb or 500g Oranges 2 Lemons 2 Sugar 2.5lb or 1.25kg Water 8pints or 4.5litres Pectolytic enzyme Tannin. Yeast and Yeast nutrient Wash the parsley and then simmer it with the thinly pared rinds of the oranges and lemons, for 20 minutes, in 6 pints of water. Strain the liquid into a bucket containing the crushed barley and a further 2 pints of cold water. When quite cool add the Pectolytic enzyme and allow to stand for 24 hours. Then add the fruit juices and check the acidity. Stir in the sugar until dissolved, and take a reading with the hydrometer. Put in the tannin, yeast and yeast nutrient, cover closely and leave to ferment. After one week strain through a fine nylon bag and continue the fermentation process in a fermentation jar. As a variation, this wine can have 1/2oz or 15 g of root or lump ginger, well bruised, added in the first stage when the boiling is done.
Peach Ripe Peaches 3lb or 1.5kg. Citric acid 2tsps Sugar 2.5lb or 1.25kg Boiling water 7pints or 4litres Pectolytic enzyme. Tannin. Yeast and Yeast Nutrient. Wipe the peaches clean, take out the stones and place the fruit in a polythene bucket. Pour on boiling water and mash the peaches with a large wooden spoon. Leave overnight and add the pectolytic enzyme. After three more days, strain and press out the juice into another polythene bucket. Add the citric acid and test for acidity. Now stir in the sugar until dissolved, and take a reading with the hydrometer. Finally add Tannin, Yeast nutrient and Yeast, and put into a warm place to ferment.
Pear Pears 6lb or 2.75kg Lemons (large) 2 Sugar 2.5lb or 1.25kg Boiling water 8pints or 4,5litres. Pectolytic enzyme. Yeast and Yeast Nutrient. Wipe the fruit, cut it up to include pips and skin, and put it into a polythene bucket. Pour on the boiling water and leave to cool before adding the pectolytic enzyme. Now cover it and allow to stand for 3-4 days, mashing and stirring twice daily. Then strain off the liquid into another bucket, using the course and fine strainers. Add the Lemon juice and check the acidity, using citric acid if more is necessary. Stir in the sugar and, when it has all dissolved, take a reading with the hydrometer. The must is now ready to receive the yeast and the yeast nutrient. Tannin should not be necessary since it exists under the skins of pears and this should be adequate. Now put in a warm place and leave to ferment.
	Potato Potatoes 5lb or 2.25kg. Raisins, chopped. 12oz or350g. Crushed wheat or barley 1lb or 500g Lemons, large. 2 Sugar 2.5lb or 1.25kg Water 8pints or 4.5litres Pectolytic enzyme. Tannin Yeast and yeast nutrient. Theres no need to peel the potatoes, but remove any discoloured parts and cut them up into a large saucepan. Boil the potatoes slowly in 6-8 pints of water until they are just tender. Strain off the liquid into a polythene bucket containing the raisins and the crushed cereal and then add the rest of the water. Allow the whole thing to cool off and add the pectolytic enzyme. Leave for at least 24 hours; then add the lemon juice and test the acidity. Stir in the sugar and check the gravity, using the hydrometer. Now put in the tannin, yeast and yeast nutrient and put in a warm place to ferment.
Plum Plums 6lb or 2.75kg Sugar 2.5lb or 1.25kg Water, nearly boiled. 8pints or 4.5litres Tannin. Yeast and Yeast nutrient Remove any stalks from the plums, wash them and place into a polythene bucket. Pour onto them the near boiling water. Pectin is very easily released from plums and every effort should be made to prevent the wine from becoming cloudy. When quite cool, mash the fruit and add the pectolytic enzyme. Cover the bucket and allow it to stand for 3-4 days, stirring round twice daily. Strain and press the fruit through a nylon bag into another bucket. The liquid should now be tested for acidity, and, if necessary, citric acid added. Put in the sugar and stir until dissolved. Now take a reading with the hydrometer, ensuring that the initial reading will produce the type of wine required. Add tannin, yeast and yeast nutrient and leave in a warm place to ferment.
	Pineapple Pineapples, medium 4 Lemons 2 Sugar 2.5lb or 1.25kg Water 8pints or 4.5litres Pectolytic enzyme. Yeast and yeast nutrient. Cut off the tops from the pineapples, then slice them up into a large saucepan. Pour on 6 pints of water, bring to the boil and simmer gently for about 20 minutes. Strain off the liquid into a bucket containing the rest of the water, allow it to cool and add the pectolytic enzyme. Cover the bucket and set it aside for at least 24 hours. Now add the juice of the lemons and check the acidity, using citric acid if necessary. Stir in sugar and, when dissolved, take a hydrometer reading. Finally add Tannin, yeast and yeast nutrient and place in a warm place to ferment.
Mango Mangoes 2.5lb or 1kg Sugar 2.5lb or 1kg White grape concentrate 0.5pint or 280ml tannin. Pectolytic enzyme. Yeast and Yeast nutrient. Re-hydrate the yeast by sprinkling it into 2/3 mug of luke warm water, cover and keep warm, and leave until must is ready. Peel the fruit and remove the stones, and mash the flesh in a bucket. Dissolve the sugar in 2 pints of boiling water. Pour this syrup and the grape concentrate over the mashed pulp and stir in the nutrient and acid. Add 3 pints of cold water and when the must has cooled, add the yeast culture, enzyme and the Bentonite. The Bentonite will form coarse lumps, but will disperse naturally later. Cover the bucket and stir daily for five days, then strain gently into a demi-john; do not press or squeeze the pulp. Put under an airlock. Rack after 10 days, top up to the gallon mark with water and leave to finish fermenting. Finally, rack, add a crushed campden tablet and leave to mature. If you are unable to get fresh mangoes economically, then three 16 oz. Tins of mangoes can be substituted. If so, as canned fruit is usually packed in juice and syrup, reduce the sugar by a half a pound, and add a 3mg. Benevera (vit. B complex) tablet and a pinch of Epsom salts (Magnesium Sulphate).
	Parsnip Parsnips 4lb or 2kg. Raisins, chopped 6oz or 150g. Oranges 2 Lemons 2 Sugar 2.5lb or 1.25kg Water 8pints or 4.5litres Pectolytic Enzyme Tannin. Yeast and yeast nutrient. This wine is improved by using parsnips which have been well frosted. Scrub the roots and cut away any brown, rusty portions. Cut up the roots and simmer gently in 6 pints/ 3.5 litres of water until the parsnips are tender. Strain off the liquid on to the raisins and thinly pare rinds in a polythene bucket. Add 2 pints/ 1 litre of cold water and when cold, put in the pectolytic enzyme. Cover and leave for 24 hours. Now add the juice from the oranges and lemons and test for acidity. Stir in the sugar until dissolved, and take a hydrometer reading. Add tannin, yeast nutrient and yeast and put in a warm place to ferment.
Raspberry Raspberry 2.5lb or 1.25kg Raisins 0.5lb or 225g Sugar 2.5lb or 1.25kg Boiling water 7pints or 4litres Pectolytic enzyme Tannin. Yeast nutrient and Yeast. Remove any stalks from the fruit and put into a polythene bucket. Pour over the boiling water and leave to cool. Mash the fruit well and then put in the pectolytic enzyme. Cover the bucket and allow it to steep for 3-4 days, stirring twice daily. At the end of that time, strain and press the fruit through a nylon bag into another polythene bucket. The acidity will probably be correct, but make the usual test to be sure. Now stir in the sugar until it has dissolved completely and take a hydrometer reading. Make any adjustments to obtain a suitable initial reading. Put in the tannin, the yeast and the yeast nutrient, and leave to ferment.
	Raisin Raisins 4lb or 2kg Citric acid 2tsp or 2tsp Sugar 1lb or 500g Water 8pints or 4.5litres Pectolytic Enzyme. Tannin. Yeast and Yeast nutrient. Soak the raisins overnight in 4 pints of water. Then bring the fruit to the boil and simmer very gently for 15 minutes. Transfer the lot to a polythene bucket, which has the rest of the water in it. When quite cold, put in the pectolytic enzyme and allow it to stand for at least 24 hours. Strain through a nylon bag, squeezing out as much of the liquid as possible. Add the citric acid and test for acidity. Now put in the sugar and stir it round so that it all dissolves. Take a hydrometer reading and check that the lower than usual amount of sugar has been sufficient to bring the initial gravity reading to a suitable level. Add more sugar if necessary. Put in the tannin, yeast and yeast nutrient. Leave to ferment in a warm room.
Red Currant Redcurrants 5lb or 2.25kg Sugar 2.5lb or 1.25kg Boiling water 7pint or 4litres Pectolytic Enzyme. Tannin. Yeast and Yeast nutrient. Make sure all the stalks have been removed from the currants, then put the fruit into a polythene bucket. Pout on the boiling water, allow to cool, and then mash the mixture with a plastic masher or a large wooden spoon. When quite cold, put in the pectolytic enzyme, cover the bucket and leave for 3-4 days stirring twice a day. Then put through a nylon bag into another bucket. Press out as much of the liquid as you can. It is very unlikely that more acid is needed, but make the usual acidity test. Now stir in the sugar and, when it has dissolved, take a hydrometer reading. Add the tannin, yeast and yeast nutrient and leave to ferment.
	Rhubarb Rhubarb 6lb or 2.75kg Precipitate of chalk 0.5oz or 15g Sugar 2.5lb or 1.25kg Water 7pints or 4litres Campden tablet 1 Tannin. Yeast and Yeast nutrient. The rhubarb is best picked at the end of May for making wine. Wipe each stick; then cut it up and put it in a polythene bucket . do not remove the skin, since it will help to colour the wine. Pour on the water and put in the crushed campden tablet. Cover over and allow to steep for at least 3-4 days. During this time, stir round twice daily and break up the fruit as much as possible to release the juice. Strain off the liquid, and squeeze out as much juice as possible from the fruit. Because rhubarb is so rich in acid it will no doubt be necessary to neutralise it with precipitate of chalk. Mix 1/4oz /7 g. to smooth paste and stir it into the must. Foaming will occur; when it has subsided, test with pH litmus paper. If necessary repeat until an acid level between pH3 and pH5 is reached. Now add the sugar and stir it in until dissolved. Take and record a hydrometer reading. The must is now ready to receive the tannin, yeast and yeast nutrient and ferment. Rhubarb is a very suitable ingredient for mixing with others and this can eliminate one of its problems, namely, the excess acid.
Rosehip Rosehips 3.5lb or 1.5kg Citric acid 2tsp or 2tsp Sugar 2.5lb or 1.25kg Boiling water 8 pints or 4.5litres Tannin. Yeast and Yeast nutrient. Remove all the stalks from the Rosehips. Wash the hips and place them in a polythene bucket. Pour on the boiling water and stir in the sugar. Allow to cool below 27C and then add the citric acid, tannin, yeast nutrient and yeast. Take and record a hydrometer reading; then put the bucket into a warm room and leave to ferment on the pulp. After one week, strain through the coarse and fine strainers and transfer the must to the fermentation jar to continue the process.
	Rosemary Rosemary leaves 1/4pint Sultanas 1lb Sugar 3lb Oranges,(medium) 2 Wine Yeast Gather the leaves on a fine spring day. Put in a bucket with sultanas and 2.5lb. sugar, zest and juice of oranges. Cover with 3.5pints of boiling water. Stir to dissolve sugar, when cool add yeast. Make up water to 8 pints. Stir daily for one week, strain and add remaining 8 oz. Of sugar. Leave for two weeks. Put in demi-john for two months before racking. This wine should be medium sweet. Leave for three months to mature.
Rowanberry Rowan berries 5lb or 2.25kg Crushed wheat or barley 0.5lb or 225g Raisins, chopped 6oz or 150g Orange 1 Lemon 1 Sugar 2.5lb or 1.25kg Boiling water 8pints or 4.5litres Pectolytic enzyme. Tannin. Yeast and Yeast nutrient. Remove all the stalks and wash the berries. Put them in a polythene bucket together with the crushed cereal, the raisins and the thinly pared rinds of the orange and lemon. Pour over the boiling water and allow to cool before putting in the pectolytic enzyme. Cover the bucket for 3-4 days, stirring it twice each day. Strain the liquid off into another bucket using both types of strainers and squeeze off as much liquid as possible. Now add the fruit juices and test the acidity, using citric acid if more is needed. Put in the sugar and stir round well until it has all dissolved. Take, and record a reading with the hydrometer. Add the tannin, yeast nutrient and yeast and put into a warm room to ferment.