4. My Special Recipes

The recipes in this chapter are a little more expensive than most (though many of them contain wheat, which is quite cheap), but the wines that result from them are well worth the extra cost. They also offer wide scope for those who like to experiment (see Chapter n, 'If You Experiment'). And finally there is much to be said for using ingredients that do not need a lot of scrubbing and boiling in their preparation.

Mr. Noel Whitcomb's Carrot Whisky, and my own ½ungle-juice have won praise from all parts of the coun­try. Their flavor, body and bouquet put them in the class of expensive spirits.

Carrot Whisky

The valuable contribution of Noel Whitcomb, the famous columnist of the Daily Mirror.

6 lb. carrots • 1 gallon water

1 tablespoonful raisins • 1 lb. wheat

1 oz. yeast • 2 oranges • 2 lemons • 4 lb. sugar

Scrub the carrots clean - don't peel them - and mash them. Put them in the water, bring to the boil, and sim­mer gently until very tender. Then strain off the liquid. (You can use the carrots for food - most dogs love them.) Into a bowl put the sugar and the sliced oranges and lemons and pour the hot liquid over them. Stir until the sugar is dissolved and stand until lukewarm. Then add the chopped raisins and wheat and sprinkle the yeast on top. Leave to ferment for fifteen days, then skim, strain and bottle.

To get the fullest flavor and strength, keep it for nearly a year - if you can.

Bravery's Extra Special Fine Old Jungle-juice

4 lb. old potatoes • 6 oranges • ½lb. raisins

1 lb. wheat • 4 lb. sugar • 1 oz. yeast

5 quarts water

Cut up the oranges and their peel and boil them gently for ten minutes in three pints of water. Then stand this aside. Do not peel the potatoes, but scrub them thor­oughly. Then grate or slice them finely and bring to the boil in seven pints of water. Simmer gently for not more than ten minutes> taking off any scum that rises.

Strain into the fermenting tub and add the sugar at once. Stir until dissolved. Then add the wheat and cut-up raisins. Squeeze the oranges and then strain them, and add this liquid to the rest. While the liquid is still lukewarm sprinkle the yeast on top and stir in. After fourteen days' fermentation proceed with isinglass and bottling.

There is also an improved version of this recipe, which I call -

Bravery's Super Special Improved Jungle-juice

Ingredients for one and a half gallons.

6 lb. old potatoes (the oldest procurable)

6 oranges • 1 lb. raisins • 1 lb. wheat

6 lb. sugar • 1 oz. yeast • 15 pints water

(1½ gals, plus 3 pints)

Cut up the oranges and their peel and boil them gently for ten minutes in the three extra pints of water. Then stand this aside. Do not peel the potatoes, but scrub them thoroughly. Then grate or slice finely and bring them to the boil in the rest of the water. Simmer gently for not more than ten minutes, taking off any scum that rises. Strain into the fermenting tub and add the sugar at once. Stir until dissolved. Then add the wheat and whole raisins. Squeeze the oranges, strain them, and add this liquid to the rest. Allow to cool and then sprinkle the yeast on top and stir in.

The raisins will float during fermentation and these should be taken up in handfuls each day and crushed. The wheat should be stirred up at the same time. After fourteen days' fermentation proceed with slightly more than one-eighth of an ounce of isinglass in a quart of warmed strained wine. Then go forward with bottling.

It will be noted that the number of oranges and the amount of wheat to be used is the same in both ½ungle-juice recipes.

Norah's Delight

2 lb. parsnips • 2 lb. carrots • ½lb. raisins

½lb. wheat • 2 oranges • 2 lemons

4 lb. sugar • 1 oz. yeast • 5 quarts water

Scrub and grate the parsnips and carrots and bring them to the boil in one gallon of water. Simmer for ten min­utes, taking off any scum that rises. Strain into the fer­menting vessel and add the sugar at once. Stir until dis­solved. Then cut up the oranges and lemons and boil them for ten minutes in the other quart of water. Strain and add this juice to the rest. Add the wheat and cut-up raisins and then set the brew aside to cool. When cool, sprinkle the yeast on top and stir in. After fourteen days' fermentation, strain and proceed with isinglass and bottling.

Westcott Schnapps

4 lb. parsnips • 3 oranges • 1 lb. raisins

1 lb. wheat • 1 oz. yeast • 3½ lb. sugar

5 quarts water

Scrub the parsnips clean and then slice them finely and bring them to the boil in one gallon of water. Simmer gently for not more than ten minutes, taking off any scum that rises. Strain into the fermenting vessel and add the sugar at once. Stir until all is dissolved. Cut up the oranges and boil them for ten minutes in the extra quart of water. Strain, and add this juice to the rest. Add the wheat and whole raisins and then allow the liquid to cool and add the yeast.

The raisins will float during fermentation and these should be taken in handfuls and crushed three times during the first seven days of fermentation. The wheat should be stirred at the same time. After fourteen days' fermentation, proceed with isinglass and bottling.

Canadian Whisky

2 lb. wheat • 2 lb. raisins • 4 oranges

4 lb sugar • 1 oz. yeast • 5 quarts water

Bring the water to boiling-point and cut off the heat at once. Pour in the sugar and stir until dissolved. Then add the wheat and cut-up raisins. Cut up the oranges and squeeze their juice into the rest. Work the peel well between the fingers to press out the oil in it - much flavor is obtained from this. Allow to cool and then sprinkle the yeast on top and stir in. After fourteen days' fermentation, strain and proceed with isinglass and bottling.

Dorking Whisky

12 medium-sized oranges • 1 lb. wheat

4 lb. sugar • 1 oz. yeast • 5 quarts water

Cut up the oranges into small pieces, pour the boiling water over them, and leave to soak for four days. Crush well with the hands each day. Then bring to boiling-point, strain into the fermenting vessel and add the sugar at once. Stir until all the sugar is dissolved and add the wheat. When the liquid has cooled, sprinkle the yeast on top and stir in. After fourteen days' fermen­tation, strain and proceed with isinglass and bottling.

Wheat Wine

3 lb. wheat • 2 oranges • 2 lemons

4 lb. sugar • 1 oz. yeast • 5 quarts water

Pour the sugar into the boiling water and cut off the heat at once. Stir until the sugar is dissolved and pour in the wheat. Cut up the oranges and lemons and squeeze them into the brew. Cut up the rinds and let these float on the brew during fermentation. Allow the brew to cool and then add the yeast. After fourteen days' fer­mentation, take off the fruit rinds and then proceed with isinglass and bottling.

Orange and Raisin Wine

12 medium-sized oranges • 1 lb. raisins

4 lb. sugar • 1 oz. yeast • 5 quarts water

Cut up the oranges and bring them to the boil in the five quarts of water. Simmer gently for ten minutes. Strain into the fermenting vessel and add the sugar at once. Stir until all is dissolved and put in the raisins. Allow the wine to cool, sprinkle the yeast on top and stir in.

The raisins will float during fermentation and these should be crushed by hand two or three times during the first seven days of fermentation; after which the brew is left undisturbed for the remainder of the four­teen days' fermentation period. After fourteen days' fermentation, strain and proceed with isinglass and bottling.

Scotch Bravery

1 ½lb. wheat • 2 lb. raisins • 3 oranges

3½ lb. sugar • 1 oz. yeast • 9 pints water

1 tablespoonful freshly made strong tea

Pour the sugar into the boiling water and cut off the heat. Stir until all is dissolved and then pour into the fermenting vessel. Wash the wheat and raisins in cold water and then pour them into some boiling water. Bring to the boil again, strain, throw away the water and put the wheat and raisins into the sugar water which is already in the fermenting vessel.

Halve the oranges and squeeze their juice into the pre­pared mixture. Allow the brew to cool and then sprinkle the yeast on top and stir in.

During fermentation crush the raisins by hand and stir up the wheat every other day for fourteen days. This oper­ation must be carried out quickly, and the brew covered and tied down again at once. After fourteen days' fermen­tation, strain the wine, add a tablespoonful of freshly made strong tea to the strained wine and bottle it.

Directions thereafter are the same as those already given in this book.

'Don't Mind if I Do' Port

4 lb. sugar • 1 oz. yeast • 1 gallon water

and one of the following:

4 lb. elderberries • 6 lb. damsons

8 lb. red plums • 4½ lb. blackberries

Crush the fruits, pour the cold water over them, and crush well with the hands as often and as much as you like during the following forty-eight hours. Then strain through fine muslin and put the juice through a jelly-bag or flannel.

Bring the juice to boiling-point and simmer for three minutes, taking off all the scum that rises. Pour the hot juice over the sugar and stir until all the sugar is dissolved. Allow the brew to cool, sprinkle the yeast on top and stir in. After fourteen days* fermentation pro­ceed as for 'Scotch Bravery* (page 31).

Peach Brandy

4 lb. peaches (ripe to the point of tenderness)

½ lb. dates • 1 lb. kibbled maize • ½ lb. wheat

grated rind of 1 orange • 4 lb. sugar

9 pints water • 1 oz. yeast

Halve the peaches and crush them well. Pour the boil­ing water over them and leave to soak for forty-eight hours, crushing well several times. Strain through fine muslin and squeeze the pulp well. Put the juice through a jelly-bag and boil it for two minutes. Pour the hot juice over the sugar and stir until all is dissolved, then add the broken-up dates and cereals. Grate the orange peel over the brew. Allow to cool, then sprinkle the yeast on top and stir in. Cover, and ferment for four­teen days, after which strain and proceed with bottling.

Orange Brandy

12 large oranges (or their equivalent)

½ lb. dates • ½ lb. raisins • 1 lb. kibbled maize

4 lb. sugar • 1 gallon water • 1 oz. yeast

Halve the oranges and squeeze out as much juice as possible. Fold and refold the peel between the fingers to squeeze out the oil. Do all this over the water so that nothing is lost. Then put the spent orange halves in the water and soak for twenty-four hours. Strain, and put the juice through a jelly-bag. Bring the strained juice to boiling-point and simmer gently for two minutes. Pour the hot juice over the sugar and stir until all is dissolved. Then add the raisins, kibbled maize and dates and stir well in.

Allow the brew to cool, then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days, after which proceed with bottling.

Mead

Mead is one of the oldest of drinks, and is brewed today, in many different forms, in Cornwall. To make the best sort, a specially prepared mead yeast is recommended. For simple mead - one resembling wine - baker's yeast

may be used.

4 lb. English honey • ½ oz. root ginger

pared rinds of 2 lemons • 1 oz. yeast

1 gallon water • 1 oz. hops

Put the honey, ginger, hops and pared lemon rinds into the water and boil for forty-five minutes, making up with boiled water what you lose by evaporation. Allow the mead to cool, then add the yeast and pour into a stone or glass jar. This should be covered as directed for wines and fermentation allowed to carry itself to its end; then cork and seal.

Isinglass may be needed if the mead has not cleared at the end of six months; if so, add a little dissolved in boiled water.

Fruit-Flavored Mead (dry)

Strictly speaking this is not mead, but many people like it and I recommend it to those who like a *dryish* fruit-flavored wine with a unique flavor underlying that of the fruit.

Redcurrants, blackcurrants, elderberries and logan­berries are the best fruits to use, but if these are unob­tainable try stone fruits such as plums, and use half again the amount given for the soft fruit.

2 lb. English honey • 3 lb. soft fruit of your choice

½ lb. raisins (or 1 lb. if you can spare them)

9 pints water • 1 oz. yeast

If you do not like too dry a wine you should add i ½ lb. of sugar as directed.

Crush the fruit, pour half the cold water over them, and leave to soak overnight. Strain through fine muslin and put the juice through a jelly-bag. Bring this juice to boiling-point and simmer for three minutes.

If using the sugar, pour the hot juice over this and stir until all is dissolved. If not using sugar, leave the juice to cool. Boil the honey for forty-five minutes in half of the water, and if too much has been boiled away make up with boiled water to the correct amount. Add the raisins and the strained fruit juice and leave to cool. When cool, add the yeast.

Cover as directed and ferment for fourteen days in the tub; then strain, crushing the raisins well, and pro­ceed with bottling.

Dissolve a little isinglass in boiled water (or part of the wine) and add this if the 'mead' has not become clear within six months.

Parsley Brandy

Parsley will grow almost anywhere, especially along edges of gravel paths, or even in window boxes provided it gets a few hours' sunshine now and again. A packet of seed will produce more than is needed to make ten gallons of brew throughout the season, so anyone who wishes to make parsley brandy can easily do so.

½ lb. parsley • 3½ lb. sugar • 2 lemons

3 oranges • ½ oz. bruised ginger (optional)

½ lb. raisins • ½lb. wheat • 1 gallon water

1 oz. yeast

Chop the parsley, being careful not to lose any juice, and pour the boiling water over this. Leave to soak for twelve hours and then strain through three thicknesses of fine muslin or put through a jelly-bag. Bring the strained liquid to the boil and simmer for five minutes. Pour the hot liquid over the sugar and stir until all is dissolved, then add the wheat and raisins. Cut up the oranges and lemons and squeeze their juice into the liquid. When cool, add the yeast. Cover as directed and ferment for fourteen days, leaving the spent halves on the surface of the brew for seven days. Strain, and pro­ceed with bottling.

Note: if ginger is used this should be boiled with the parsley water.

Apricot Brandy

If fresh apricots are not available use dried apricots in the proportions advised.

4 lb. fresh apricots or 5-6 lb. dried apricots

1 gallon water (add an extra pint if dried apricots

are used)

 ½ lb. sultanas • 1 lb. wheat or kibbled maize (or

½ lb. each)

4 lb. sugar • 1 oz. yeast

If dried apricots are used, soak them overnight, crush them well, and then leave to soak for another twelve hours before proceeding as for fresh apricots. If using fresh apricots, halve the fruits and save half the stones. Crush the fruits well and pour the water over them, leaving to soak for twenty-four hours, crushing well several times. Give a final thorough crushing before straining through fine muslin. Put the juice through a jelly-bag, bring slowly to the boil and simmer for four minutes. Pour the hot juice over the sugar and stir until all is dissolved. Then add the sultanas, raisins and cereals. Allow to cool, then sprinkle the yeast on top and stir in. Put in the apricot stones (if fresh apricots were used). Cover as directed and ferment for fourteen days, occasionally stirring up the cereals and crushing the sultanas. Then proceed with bottling.

Barley Water

This is non-alcoholic.

2 oz. pearl barley • 5 pints water

Wash the barley in cold water and boil it in a quart of different water for five minutes. Strain, and throw the water away. Then put the barley in five pints of water and boil gently until only half the original amount re­mains. Strain, and allow to cool.

This should produce two pints of barley water.

Lemon Barley Water

Proceed as for barley water and add the juice of one lemon to each pint of barley water at the time of final straining.

Orange Barley Water

Proceed as for lemon barley water (above), using oranges instead of lemons.

Plum Brandy

Note: For Plum Wine see pages 52-3. But a plum wine -or, for that matter, any other fruit wine - with wheat added becomes what home wine-makers call a brandy, although there is no distilled spirit added. So plum wine with wheat added becomes plum 'brandy*.

A real brandy is, of course, a spirit resulting from distillation. I very often advise against using cereals in fruit wine recipes for the simple reason that people making wine want wine and not a wine bearing a re­semblance to one that has had spirit added. Cereals have the effect of adding that spirituousness that one assoc­iates with fortified wines.

5-8 lb. red plums (according to taste)

1 lb. wheat • ½ lb. kibbled maize

3½-4½ lb. sugar (according to the amount of plums used)

1 gallon water • 1 oz. yeast

Halve and stone the plums. Crush them and pour the cold water over them. Leave to soak for twenty-four hours, crushing with the hands several times during that time. Strain through fine muslin and put the juice through a jelly-bag. Bring the juice to boiling-point and simmer for five minutes, taking off any scrum that rises. Strain the hot juice over the sugar and stir until all is dissolved. Add the wheat and kibbled maize (which, as we have seen, must be washed and then boiled for a few minutes). Allow the brew to cool, then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days, after which, strain the wine and proceed with bottling.

Note: some people prefer this wine when it has been fermented with half the stones taken from the plums.

Rhubarb Brandy

6 lb. rhubarb • 1 lb. dates • 1 lb. barley 1 gallon water • 4 lb. sugar • 1 oz. yeast

Wipe the rhubarb clean with a damp cloth, cut into small pieces, and then crush with a rolling-pin. Place the rhubarb in the water and allow to soak for twenty-four hours, crushing as much as possible during that time. Strain through muslin and put the juice through a jelly-bag. Bring the juice to boiling-point and simmer for three minutes. Strain on to the sugar and stir until all the sugar is dissolved, then add the cut-up dates and the barley. Allow the brew to cool, sprinkle the yeast on top and stir in. Cover as directed and ferment for four­teen days, after which strain and proceed with the first bottling.

Rhubarb Brandy (another version)

6 lb. rhubarb • 3 oranges • 1 lb. kibbled maize

4 lb. sugar • 1 gallon water • 1 oz. yeast

Wipe the rhubarb clean with a damp cloth, cut into small pieces, and crush with a rolling-pin. Put the rhu­barb in the water and allow to soak for twenty-four hours, crushing as much as possible during that time. Strain through fine muslin and put the juice through a jelly-bag. Bring the juice to boiling-point and simmer for three minutes. Strain on to the sugar and stir until all is dissolved.

Then add the kibbled maize and the juice of the oranges. Allow the brew to cool, sprinkle the yeast on top and stir in. Cut the spent orange halves into small pieces and float these on the brew during the whole of the fermentation period in the tub. Cover as directed and ferment for fourteen days, after which strain and proceed with bottling.

Mulberry Brandy

4 lb. mulberries • 1 lb. wheat • 4 lb. sugar

1 gallon water • 1 oz. yeast

Crush the mulberries and pour the water over them. Allow to soak overnight and then crush well by hand and strain through fine muslin. Put the juice through a jelly-bag and bring this strained juice to boiling-point. Simmer for three or four minutes - not longer - taking off all the scum that rises. Pour the hot juice over the sugar and stir until all dissolved. Add the wheat. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days (stirring up the wheat once or twice during this period). Strain and proceed with bottling.

Elderberry Brandy

4 lb. elderberries • ½ lb. raisins • 1 lb. wheat

4 lb. sugar • 1 gallon water • 1 oz. yeast

Strip the elderberries from the stalks and crush them. Pour the cold water over them and allow to stand for twenty-four hours, stirring and crushing by hand several times during that period. Crush well before straining through fine muslin. Put the strained juice through a jelly-bag. Bring just to boiling-point and simmer for three or four minutes, taking off all the scum that rises. Pour the hot juice over the sugar and stir until all is dissolved. Add the wheat and raisins. Allow the brew to cool. Then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days. Strain and proceed with bottling.

Raspberry Brandy

5 lb. raspberries (or 3-4 lb., making up with raisins

and dates in equal proportions)

1 large grapefruit (or 2 oranges and 2 lemons)

4 lb. sugar (to full quantity of raspberries)

or

3½ lb. sugar (if raisins and dates used as make­weight) 1 gallon water • 1 lb. wheat • 1 oz. yeast

Crush the raspberries and pour the water over them. Leave to soak for forty-eight hours, stirring and crush­ing by hand occasionally. Strain through fine muslin and put the juice through a jelly-bag. Bring the strained juice to boiling-point and simmer for three minutes, taking off all the scum that rises. Pour the hot juice over the sugar and stir until all is dissolved. Then add the wheat (and the raisins and dates if you are using them). Halve the grapefruit (or the oranges and lemons), and squeeze the juice into the brew. Allow it to cool and then sprinkle the yeast on top and stir in.

Cut the spent halves into small pieces and float these on the surface of the brew while it ferments for fourteen days; stir up the wheat (and crush the dates and raisins if you are using them), occasionally during the fermen­tation. After fourteen days, strain and then proceed with bottling.

This wine sometimes takes a little longer than usual to clear, but it is well worth waiting another month for.

Loganberry Brandy

4 lb. loganberries • 1 lb. wheat or kibbled maize

(or ½ lb. each)

1 lemon (or 1 orange) •

4 lb. sugar 1 gallon water • 1 oz. yeast

Crush the fruit well by hand or press through a colan­der or sieve. Pour the cold water over the crushed fruit and allow to soak for forty-eight hours, stirring occas­ionally. Strain through fine muslin and put the juice through a jelly-bag. Bring the juice to boiling-point and simmer very gently for four minutes, taking off all the scum that rises. Pour the hot juice over the sugar and stir until all is dissolved. Then add the wheat or maize and the juice of the lemon or orange, discarding the spent halves. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and fer­ment for fourteen days, stirring up the wheat occasion­ally. After fourteen days' fermentation, strain and pro­ceed with bottling.

Cherry Brandy

If handled properly this recipe should provide a good imitation of the very popular - and very expensive -commercial product, especially if a quarter-bottle of brandy can be spared at the final bottling stage.

6 lb. Morello cherries • 1 lb. red currants

1 lb. wheat • 4 lb. sugar • 1 gallon water

1 oz. yeast

Remove the stalks, rinse the fruit under a fast-running tap and then crush well. Pour the cold water over the crushed fruit and allow to soak for forty-eight hours. Crush well before straining through fine muslin. Squeeze the pulp to get the maximum juice and then put this through a jelly-bag. Bring to boiling-point and simmer for seven minutes, taking off all the scum that rises. Strain the hot juice over the sugar and stir until all is dissolved.

Now treat the red currants in exactly the same way, keeping the juice separate and using no water. When the red-currant juice is cool, pour in the wheat. Then sprinkle the yeast on top of the juice-and-wheat mixture.

Cover both brews as directed. When fermentation has been going on for about forty-eight hours pour the fermenting brew into the cherry-water, and allow fer­mentation to continue the full fourteen days' period. Then strain and proceed with bottling.

This is greatly improved by the addition of a quarter-bottle or half-bottle of brandy added to the bulk after it has been siphoned off the lees. If brandy is added, the wine should be kept for a total of nine months at least. The addition of brandy is not essential.

Ginger Wine

Non-alcoholic. Ingredients are obtainable from any

chemist.

2-4 drams essence of ginger (according to strength

of flavor desired)

1 dessertspoonful lemon essence

½ oz. capsicum • 1-1½ oz. burnt sugar

½oz. tartaric acid • 3 ½ lb. sugar • 7 pints water

Boil the water and dissolve the sugar in it. When the sugar is dissolved, add all the ingredients except the tartaric acid. Stir all well together and allow to stand for twelve hours. Then take a little of the 'wine* and in this dissolve the tartaric acid. Mix well into the rest, and bottle for one week before using.

This will not keep indefinitely.

Note: your chemist may require you to provide a bottle for the ingredients, except for the tartaric acid which will be packed separately.

Ginger Wine

i oz. whole ginger (mild flavor)

or

1½ oz. whole ginger (fairly-strong flavor)

or

2 oz. whole ginger (strong flavor)

3½ lb. sugar • 2 oranges • 2 lemons

½ lb. sultanas • ½ lb. raisins • 1 gallon water

1 oz. yeast

Slice the lemons and oranges finely, bruise the ginger and put all together in the water. Bring slowly to the boil and simmer gently for fifteen minutes - no longer. Strain the liquid over the sugar (a jelly-bag is not need­ed here - three thicknesses of muslin will do), and stir until all the sugar is dissolved. Then add the dried fruit. Allow the brew to cool, then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days, after which proceed with straining and bottling. As the ginger has to be boiled, this wine may take rather longer than usual to clear, but a slight cloudiness will not be so noticeable because of the color.

If you insist upon a crystal-clear wine, try using ginger essence as in the ginger wine (non-alcoholic) re­cipe above.

The following two recipes came to me from Mr. Tole-man, of Gloucester. He wrote that he had only just begun to make wines but already had fifty bottles in store. Obviously an addict to home wine-making; I wish him every success.

Rice Wine

3 lb. rice • 1 lb. raisins • 3 lb. sugar

1 oz. yeast • 5 quarts water

Bring the water to boiling-point and cut off the heat at once. Pour in the sugar and stir until dissolved. Then add the rice and chopped raisins. Allow the mixture to cool and sprinkle the yeast on top and stir in. After four­teen days' fermentation strain and proceed with isinglass and bottling.

Wheat Wine

1 lb. wheat • 2 lb. sultanas • 1 lb. old potatoes

2 grapefruit • 4 lb. sugar • 1 oz. yeast

5 quarts water

Scrub, grate and boil the potatoes in four pints of water for ten minutes, taking off any scum that rises. Strain the potatoes and set the water aside. Boil the rest of the water and pour in the sugar. Stir until dissolved and then put the two liquids together. Add the chopped sul­tanas. Allow the brew to cool and then sprinkle the yeast on top and stir in. Slice the grapefruit finely, being care­ful not to lose any juice, and float them on the brew during the whole of the fermentation period. After four­teen days' fermentation strain and proceed with isinglass and bottling

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