Wine Recipes Page 7
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Sake
3lb. of rice
3 lb. of granulated sugar
6 pints of warm water
1 lemon
prepared juice of 1 lb. of raisins
0.5cup of cold tea
campden tablet
G.P. wine yeast
yeast nutrient.

Place raisins in a suitable plastic or earthenware bowl, and cover with boiling water. Leave them for 24 hours to swell and absorb the water. Then press out the juice using a wooden or plastic masher or an empty bottle, and strain it ready for use. Take the prepared raisin juice and place in a plastic bucket with a crushed campden tablet, the 3 lb. of rice and the 3 lb. of granulated sugar. Squeeze the juice from the lemon and add it to these along with the cold tea. Now pour on 6 pints of warm water and stir well. Wait 24 hours. Mix the yeast and yeast nutrient with a little warm water( not above 24C) first, so that it can disperse more easily when you stir it in with the other ingredients-which you do next. Stir it in well with a plastic spoon. Cover the bucket and let it stand for three days stirring daily. Then leave covered for another 8 days in a warm room without stirring it any more. After this remove the scum from the top of the liquid and strain the liquid off into a fermentation demi-john fitted with an airlock. Place in the warm to ferment to dryness. Rack and clear in the usual way. Rice wine can take a long time to clear, so repeat rackings may be necessary. Rice wine can be very potent, so be careful not to drink too much at time!! Keep wine for six months, or longer if you can, before drinking.
Sloe
Sloes 2.5lb or 1.25kg
Sugar 2.5lb or 1.25kg
Boiling water 8pints or 4.25kg
Pectolytic enzyme.
Yeast and Yeast nutrient.

Sloes should be picked when fully ripe, preferably in November. They are high in acid and tannin, and should not need citric acid. Remove the stalks and place the sloes in a polythene bucket. Pour on the boiling water, and leave to cool before putting in the pectolytic enzyme. Cover the bucket and leave to steep for 3-4 days, stirring twice daily. Strain off the liquid, and squeeze out the berries as much as possible. Now test the acidity to make sure it's correct. Stir in the sugar and, when dissolved, take a hydrometer reading. Finally, add the yeast nutrient, and the yeast and put into a warm place to ferment.
Strawberry
Strawberries 6lb or 2.75kg
Boiling water 7pints or 4litres
Sugar 2.5lb or 1.25kg
Tannin.
Yeast and Yeast nutrient.

Place the strawberries into a polythene bucket. Pour on the boiling water and when cool, mash the berries with a large wooden spoon or with a plastic masher. Pectolytic enzyme is not necessary since strawberries are very low in pectin. Cover and leave for 3-4 days, stirring twice daily. Strain and press the juice through a nylon bag into another bucket. It is not likely that it's going to need more acid, but make the usual test to make sure. Now stir in the sugar, and take a hydrometer reading. Add tannin, yeast nutrient and yeast and leave to ferment.
Tangerine
Tangerines 15
Sugar 2.5lb or 1.25kg
Boiling water 7pints or 4litres
Tannin.
Yeast and Yeast nutrient.

Pare the rind from half the tangerines, taking care not to include any of the white pith. Place the rinds and the sugar into a polythene bucket and pour on the boiling water. Allow to cool before adding the juice from all the tangerines; then take a hydrometer reading. Finally, put in the tannin, yeast and yeast nutrient and leave to ferment.
Tea Wine
Tea, very weak. 8pints or 4.5litres
Raisins 1lb or 500gr
Oranges 2
Lemons 2
Sugar 2.5lb or 1.25kg
Yeast and Yeast nutrient.

Dregs from the teapot, if put aside for a couple of days, will usually provide the tea for this wine. It must be stressed that only very weak tea is needed and tea from the pot will need watering down, say 1 pint/500ml. of tea to make 8 pints/4.5 litres. Place the weak tea in a bucket and add the raisins, the rinds and the juice of the oranges and lemons. Test for acidity. Stir in the sugar until dissolved, and then take a reading with the hydrometer. Add yeast and yeast nutrient and leave to ferment.
Sangria
1 bottle of dry red wine.
4 tablespoons of orange liqueur.
Juice of 1 lemon.
Juice of 2 oranges.
2 tablespoons of caster sugar.
1 slice of orange.
Sparkling mineral water.
Ice cubes.

Stir first five ingredients in a tall jug, and just before serving add the sliced oranges, ice cubes and mineral water to taste. Serve in large wine glass.
Mint Julep
4 sprigs of mint.
1 teaspoon of sugar.
Soda water.
Crushed ice.
4 tablespoons of whiskey or whisky.
1 tablespoon of dark rum.

Take half the mint sprigs and crush them gently with the sugar in a glass. Pour on the whisky and soda water and stir with a long spoon. Then add the dark rum for a real deep south taste.
Apple Surprise
1 eating apple.
2 tablespoons of apple brandy.
2 tablespoons of orange juice.
1 tablespoon lemon juice.

Cut a hole in the top of the apple and scrape out most of the pulp to make lots of room for the drink. Place the apple shell in the ice compartment of the refrigerator for about 10 minutes. Mix the ingredients with the apple pulp in the blender. Strain into the apple shell and serve.