It will be noted that in the following fruit wine recipes the soaking period is very short. If readers fear that they won't get much goodness from the fruit in that little time, let me assure them that they will get all they. need. Long periods of soaking merely invite the wild yeast on the fruit and in the air to begin that 'undesirable fer­ment* I have already mentioned. The short soaking period is a safeguard against this, and the boiling of the juices destroys the yeast organisms but at the same time is not long enough to give the wine a * cooked-fruit' flavor. (For wines with this flavor, see p. 129.)

The soaking fruit mixtures must be covered well and kept in a cool place until the time comes for straining.

Elderberry Wine

Rich port-style - full bodied.

There are numerous recipes for making this wine. The one I myself use most frequently is the first, but I often make elderberry-and-prune wine and elderberry-and-grape wine.

Do not gather the berries from railway embankments where steam trains are in service, since traces of the smoke give an unpleasant taste to the wine. If the ber­ries are gathered from the side of a busy road, they may need to be rinsed. Gather them when the clusters are fully ripe.

3   lb. elderberries (weighed without stalks)

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

Crush the berries, pour one gallon of cold water over them, and leave to soak overnight. Strain through fine muslin and put the strained juice through a jelly-bag. If slow to drain, leave overnight. Then bring the strained juice slowly to boiling-point and simmer for five min­utes, taking off any scum that rises. Put the sugar into the fermenting vessel and pour the hot liquid over it. Stir until all the sugar is dissolved. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and leave to ferment for fourteen days before bottling.

Elderberry Wine

3 quarts elderberries (measured without stalks)

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

Boil half the water and when it has cooled pour it over the crushed berries. Leave to soak overnight. Strain through fine muslin and put the strained juice through a jelly-bag. Mix the pulp with the other half-gallon of water, strain again and put this strained juice through the jelly-bag, then put the juices together. Bring slowly to boiling-point, taking off any scum that rises, and sim­mer for two minutes. Pour into the fermenting vessel and add the sugar at once. Stir until all the sugar is dis­solved. Allow the brew to cool and then sprinkle the yeast on top and stir in.

Cover as directed and leave to ferment for fourteen days before bottling.

Elderberry Wine

2½ lb. elderberries (weighed without stalks) 1 gallon water • 3 lb. sugar • 1 oz. yeast

Crush the berries and pour the boiling water over them (the little pectin that might get into the liquid will not matter). Stir well and leave to soak for twelve hours.

Crush well and then strain through fine muslin and put the juice through a jelly-bag. Bring this just to boiling-point and cut off the heat at once. Pour into the fer­menting vessel and add the sugar immediately, stirring until all is dissolved. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and leave to ferment for fourteen days; after which pro­ceed with bottling.

Elderberry and Damson Wine

It is not always that these fruits ripen at just the right time, but when they do, the following recipe may be relied upon to produce a very good imitation of port.

2 lb. elderberries (weighed without stalks)

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

1 gallon water

Crush both fruits and put them together. Boil the water and let it cool a bit, then pour it over the fruit pulp. Leave to soak overnight, then strain through fine mus­lin, put the juice through a jelly-bag and allow to drain. Bring this strained juice just to boiling-point and sim­mer for five minutes. Pour into the fermenting vessel and add the sugar at once. Stir until all the sugar is dissolved. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed, leave to ferment for fourteen days, and then proceed with bottling.

Elderberry and Prune Wine

1½ lb. elderberries • 2 lb. dried prunes 3½ lb. sugar • 9 pints water • 1 oz. yeast

Pour half a gallon of boiling water over the prunes and leave them to soak overnight. At the same time crush the elderberries and, in a separate vessel, pour another half-gallon of water over them and leave to soak over­night. Crush both mixtures well and put them together, then strain through fine muslin and put the juice through a jelly-bag. Put the extra pint of water into the fruit pulp, strain, and put this also through the jelly-bag. Bring the strained juice just to boiling-point and sim­mer for two minutes. Pour into the fermenting vessel and add the sugar at once. Stir until all the sugar is dis­solved. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and leave to ferment for fourteen days before bottling.

Elderberry and Raisin Wine

2 lb. elderberries (weighed without stalks)

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

9 pints water

Crush the elderberries and pour over them one gallon of water that has been boiled and cooled; leave this to soak overnight. Strain through fine muslin and put the juice through a jelly-bag. Pour the extra pint of water over the fruit pulp and put this through the jelly-bag. Bring the strained juice just to boiling-point and sim­mer for two minutes, taking off any scum that rises. Pour into the fermenting vessel and add the sugar at once. Stir until all the sugar is dissolved and then put in the chopped raisins. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and leave to ferment for fourteen days, then strain and proceed with bottling.

Blackcurrant and Rhubarb Appetizer

3 lb. rhubarb • 1 lb. blackcurrants • 4 lb. sugar

1 oz. yeast • 1 gallon water

Wipe the rhubarb clean with a damp cloth and then crush the sticks with a rolling-pin. Begin in the middle of each stick and work in a rocking - forward and back­ward - movement, being careful not to lose any juice. Put the juice and fruit pulp into the water with the crushed blackcurrants and leave to soak overnight. Crush well, strain through fine muslin, and put the juice through a jelly-bag. Bring the strained juice just to boiling-point and simmer for three minutes. Pour into the fermenting vessel and add the sugar at once. Stir until all the sugar is dissolved. Allow the brew to cool and then sprinkle the yeast on top and stir in. Leave to ferment for fourteen days and bottle.

Crab-Apple Wine

i gallon crab-apples • 4 lb. sugar • 1 oz. yeast

1 gallon water

Chop the crab-apples without coring or peeling them and pour the cold water over them. Leave to soak for twelve hours, stirring every so often.

Crush well with the hands and then strain through fine muslin and put the juice through a jelly-bag. Bring the juice to boiling-point and simmer for five minutes. Pour into the fermenting vessel and add the sugar at once. Stir until all the sugar is dissolved. Allow the brew to cool and then sprinkle the yeast on top and stir in.

Cover as directed and leave to ferment for fourteen days. Bottle.

Crab-Apple Wine

3 quarts crab-apples • 1 lb. raisins

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

Chop the crab-apples without coring or peeling them, and soak them in the water overnight, stirring occasion­ally. Work the pieces of fruit between the fingers to crush as much as possible and then strain through fine muslin and put the juice through a jelly-bag. Bring the juice just to boiling-point and simmer for five minutes. Pour into the fermenting vessel and add the sugar at once. Stir until all the sugar is dissolved. Then cut up or chop the raisins and add them to the brew. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and leave to ferment for fourteen days, then proceed with bottling.

Strawberry Wine

3 lb. strawberries • 2 grapefruit • 2½ lb. sugar

1 oz. yeast • 1 gallon water

Boil the water, and while it is still warm, pour it over the crushed strawberries. Leave to soak for a few hours, stirring occasionally. Crush well and put the pulp through a jelly-bag. Halve the grapefruit and squeeze the juice into the strained strawberry juice. Then bring this to the boil and simmer for two minutes. Pour into the fer­menting vessel and add the sugar at once. Stir until the sugar is dissolved. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which proceed with bottling.

Blackcurrant Wine

3 lb. blackcurrants • 3 lb. sugar • 1 oz. yeast

1 gallon water

Crush the blackcurrants, pour the boiling water over them, and then leave to soak for forty-eight hours. Crush well, put the pulp through a jelly-bag and allow to drain. Bring the juice just to boiling-point and cut off the heat at once. Add the sugar and stir until all is dis­solved. Allow to cool and then sprinkle the yeast on top and stir in. Cover as directed and leave to ferment for fourteen days; after which proceed with bottling.

Grape Wine

Either black, green or amber grapes may be used for this recipe and the resulting wine will suit almost every taste.

4 lb. grapes • 3½ lb. sugar • 1 oz. yeast

1 gallon water

Strip the grapes from the stalks and then crush them by hand. Pour the boiling water over them and leave to soak for forty-eight hours. Strain and put the juice through a jelly-bag. Allow to drain and then pour into the fermenting vessel and add the sugar. Stir until the sugar is dissolved - this will take quite some time with cold grape-juice. When all the sugar is dissolved sprinkle the yeast on top and stir in. Cover, and ferment for four­teen days; after which proceed with bottling.

Grape Wine (using black grapes)

3 lb. good-quality grapes • 3 lb. sugar

1 oz. yeast • 1 gallon water

Crush the grapes by hand and set them aside in the fer­menting vessel. Bring the water to boiling-point and pour in the sugar. When the water reaches boiling-point again and when the sugar is all dissolved, cut off the heat and pour the sugar liquid over the grapes. Allow the mixture to cool and then sprinkle the yeast on top and stir it in. Cover as directed and ferment for fourteen days, strain it and proceed with bottling.

An Old Recipe

An old recipe for grape wine belonging to my late grand­mother begins:

* Procure four stones of the finest quality grapes and one gallon of the tendrils of the vine chopped fine. Produce enough leaves of the vine to make a bed for the grapes. Make the bed in the sun and lay the grapes upon it. When the leaves begin to curl put the grapes and ten­drils in a vessel and hang it over a log fire. Bring the grapes to the temperature of blood . .. The best grapes are those from a vine fed on pigs' blood.... Into a pre­pared tun put eight gallons of the softest spring-water ...' I bet that was good stuff.

Grape and Elderberry Wine

2 lb. elderberries • 2 lb. black grapes

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

Crush the fruits and set them aside in one vessel. Bring the water to boiling-point and in it dissolve the sugar. Stir until the sugar is dissolved and pour this hot liquid over the fruit mixture. Allow to cool and then sprinkle the yeast on top and stir in. Cover as directed and fer­ment for fourteen days; strain, and proceed with bottling.

Grape and Elderberry Wine

3 lb. elderberries • 1 lb. green or amber grapes 3½ lb. sugar • 1 oz. yeast • 1 gallon water

Crush the grapes and elderberries and pour half the boiling water over them, leaving to soak overnight. Strain the pulp through a jelly-bag and set the juice aside. Mix the pulp with the other half-gallon of water, stir well and put this through the jelly-bag. Mix the two strained juices together and add the sugar, stirring until all the sugar is dissolved, and then sprinkle the yeast on top and stir in. Cover, and ferment for fourteen days; then proceed with bottling.

Damson Wine

5 lb. damsons (weighed with the stones)

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

Boil the water and allow it to cool a little. Crush the damsons and pour the water over them. Leave to soak for forty-eight hours, stirring occasionally. Then crush well, strain, and put the strained juice through a jelly-bag. Bring the strained juice just to boiling-point and simmer for five minutes. Put the sugar into the ferment­ing vessel and pour the hot liquid over it. Stir until all the sugar is dissolved. Allow to cool and then sprinkle the yeast on top and stir in. Cover as directed and fer­ment for fourteen days; after which, proceed with bottling.

Whortleberry Wine

A Hertfordshire recipe. Whortleberries grow wild in many parts of the country, and for the price of four pounds of sugar a gallon of 'port' may be made.

3½ lb. whortleberries • 3½ lb. sugar

1 oz. yeast • 1 gallon water

Boil half the water, let it cool a little, and then pour it over the crushed berries. Leave to soak for forty-eight hours. Put the fruit pulp through a jelly-bag and set the juice aside. Pour the other half-gallon of water into the fruit pulp and let it drain. Add the two juices together and bring just to boiling-point. Put the sugar into the fermenting vessel and pour the hot liquid over it. Stir until all the sugar is dissolved. Allow to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which proceed with bottling.

Victoria or Other Plum Wine

This recipe and its working directions are also suitable for all other varieties of plum wines. Merely substitute for Victoria plums those available to you.

6 lb. plums (weighed with the stones)

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

Halve the plums, remove the stones and crush the fruit with the hands. Boil half the water and pour this, when cool, over the fruit pulp. Leave to soak for four or five hours. Strain and then mix the other half of the water with the pulp, and then strain the two juices through a jelly-bag. This should produce about one gallon of good clear juice. Bring the juice just to boiling-point and while still hot pour it over the sugar in the ferment­ing vessel. Stir until all the sugar is dissolved. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which, proceed with bottling.

Greengage Wine

4½ lb. greengages • 3 lb. sugar • 1 gallon water

1 oz. yeast

Cut the gages down one side, stone them and put them in the water. Leave to soak for twelve hours and then crush, strain and put the pulp through a jelly-bag. Bring the juice just to boiling-point and simmer for five min­utes. Then pour the hot juice over the sugar and stir until all the sugar is dissolved. Cover as directed and ferment for fourteen days; after which proceed with bottling.

Red Currant Wine

4 lb. red currants • 3 ½ lb. sugar • 1 oz. yeast

1 gallon water

Crush the currants and leave to soak overnight. Boil the water and when it has cooled a little pour it over the fruit. Leave to soak for twelve hours and then strain through fine muslin. Put the strained juice through a jelly-bag and let it drain. Bring the juice just to boiling-point and simmer gently for three minutes. Then pour the hot juice over the sugar in the fermenting vessel and stir until all the sugar is dissolved. Allow the brew to cool, sprinkle the yeast on top and stir in. Cover up and ferment for fourteen days; then proceed with bottling.

Cherry Wine (using black cherries)

6 lb. cherries • 4½ lb. sugar • 1 gallon water

1 oz. yeast

Crush the cherries without breaking the stones and then pour the boiling water over them. Leave to soak for forty-eight hours. Strain through fine muslin and then put the juice through a jelly-bag. Bring the juice just to boiling-point and pour it over the sugar. Stir until the sugar is dissolved. Allow to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which proceed with bottling.

Mulberry Wine

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

1 oz. yeast

Crush the mulberries and pour the boiling water over them. Leave to soak for twenty-four hours and then strain the pulp through a jelly-bag. Bring the juice just to boiling-point and then pour it over the sugar. Stir until the sugar is dissolved. Allow to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which proceed with bottling.

Apricot Wine

(using fresh fruit)

5 lb. apricots (weighed with the stones)

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

Halve the apricots and pour the boiling water over them. As soon as the water is cool enough, crush the fruits well by hand and then leave to soak for forty-eight hours. Crush well again, strain through muslin and put the juice through a jelly-bag. Bring the juice to boiling-point and simmer for ten minutes. Pour the hot juice over the sugar and stir until all the sugar is dissolved. Allow to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; then proceed with bottling.

Apple Wine

(as distinct from cider)

6 lb. good-quality juicy apples (if slightly bruised

cut out the bruised parts)

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

1 gallon water

Wipe the apples clean with a damp cloth and then grate them, discarding the cores. Put the grated apples in the water and soak for forty-eight hours. Stir well occasionally and then crush with the hands and strain through fine muslin. Put the juice through a jelly-bag. Bring the juice just to boiling-point and simmer for five minutes. Pour the hot liquid over the sugar and stir until all the sugar is dissolved. Then put in the cut-up raisins. When it has cooled, sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which, strain and proceed with bottling.

Quince Wine

Quince is a fruit which at one time could be found in most cottage gardens. Excellent ½ams and ½ellies are made from quinces - also delicious wine. I haven't seen a quince for years; they are a hard pear-shaped fruit with a skin like flannel, and are dry to the palate.

4 lb. quinces • 4½ lb. sugar • rinds of 3 lemons

1 oz. yeast • 1 gallon water

Wipe the fruit clean with a damp cloth and then grate them, discarding the cores. Pour the boiling water over the grated fruit and leave to soak for forty-eight hours. Stir well occasionally and then crush with the hands, and strain through fine muslin. Strain the juice through a jelly-bag. Bring the juice to boiling-point and simmer for five minutes. Pour the hot liquid over the sugar and stir until the sugar is dissolved. Then grate the lemon rinds into the brew. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; then strain and proceed with bottling.

Damson and Apple Wine

2½lb. ½uicy apples (any sweet variety will do)

2½ lb. damsons (weighed with the stones)

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

Wipe the apples clean with a damp cloth and then grate them, discarding the cores. Crush the damsons and put the fruits together. Pour the cold water over them and leave to soak for forty-eight hours. Stir occasionally and then crush well and strain through fine muslin. Strain the juice through a jelly-bag. Bring the strained juice to boiling-point and boil gently for three minutes. Pour the hot liquid over the sugar and stir until all the sugar is dissolved. When the brew has cooled, sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; then proceed with bottling.

Lemon Wine

6 medium-sized lemons • ½lb. raisins

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

(Note: eight or even ten lemons may be used if you like very strong flavors.)

Halve the lemons and squeeze the juice into one gallon of boiling water, and when the water boils again cut off the heat at once. Pour the hot liquid over the sugar and stir until all the sugar is dissolved. Cut up the raisins and add these to the liquid. Then grate the lemon rinds into the brew. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which, strain and proceed with bottling.

Grapefruit Wine

6 grapefruit • 1 lb. raisins • 4 lb. sugar

1 oz. yeast • 1 gallon water

Halve the grapefruit and squeeze the juice into the boil­ing water, and when the water boils again cut off the heat at once. Pour the hot liquid over the sugar and stir until all the sugar is dissolved. Then add the cut-up raisins. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which strain and proceed with bottling.

Loganberry Wine

3 pints loganberries • 3½ lb. sugar

1 oz. yeast • 1 gallon water

Crush the fruits and pour the boiling water over them. Allow to soak overnight, stirring occasionally. Then crush well, strain through muslin and put the juice through a jelly-bag. Bring the strained juice just to boiling-point and simmer for three minutes. Pour the hot juice over the sugar and stir until all the sugar is dissolved. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which proceed with bottling.

Raspberry Wine

4 lb. raspberries • 3½ lb. sugar • 1 oz. yeast

1 gallon water

Crush the raspberries, pour the boiling water over them and leave to soak for forty-eight hours. Stir, crush well with the hands and then strain the pulp through a jelly-bag. Bring the juice just to boiling-point and simmer for two minutes. Pour the hot liquid over the sugar and stir until all the sugar is dissolved. Allow the brew to cool and then sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; then proceed with bottling.

Blackberry Wine

4½ lb. blackberries • 4½ lb. sugar • 1 oz. yeast

1 gallon water

Crush the blackberries, pour them into the boiling water and cut off the heat at once. While the pulp is still hot, strain through fine muslin and then put the juice through a jelly-bag. Bring the strained juice to boiling-point and simmer for two minutes. Pour the hot liquid over the sugar and stir until all the sugar is dissolved. Allow the brew to cool, sprinkle the yeast on top, and stir in. Cover as directed and ferment for fourteen days; then proceed with bottling.

Pear Wine

5 lb. pears • 2 oranges • 2 lemons

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

Almost any kind of pear will do for this wine: the little hard ones that children like to get their teeth into or the large hard cooking pears. If a medium-sweet variety is used, take three-and-a-half pounds sugar; if very sweet, use three pounds.

Wipe the pears clean with a damp cloth and remove the doubtful parts, then grate them, discarding the cores, and pour the boiling water over them. Allow the mixture to soak for forty-eight hours and then crush the fruit as much as you can. Strain through muslin and put the juice through a jelly-bag. Bring the strained juice just to boiling-point and simmer for three minutes. Pour the hot liquid over the sugar and stir until all the sugar is dissolved. Then halve the lemons and oranges and squeeze the juice into the brew. Allow the brew to cool, sprinkle the yeast on top and stir in. Cover it up and ferment for fourteen days; after which, proceed with bottling.

Orange Wine

12 large, 15 medium or 20 small oranges

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

Wipe the oranges clean with a damp cloth and cut them into small pieces. Pour the boiling water over them and leave to soak for two days. Crush well each day and work the peel between the fingers to extract the oil - doubling the peel over and pressing well (much flavor is obtain­ed from this). Strain, and put the juice through a jelly-bag, warming the juice to assist the sugar to dissolve. Stir until all the sugar is dissolved, and when the brew is cool enough sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which, proceed with bottling.

Tangerine Special

12-15 tangerines • 3½ lb. sugar • 1 oz. yeast

1 gallon water

Peel the tangerines and crush them by hand. Discard the peels. Pour the boiling water over the crushed fruit, and leave to soak for twelve hours. Strain and warm the juice to assist the sugar to dissolve. Pour the juice over the sugar and stir until all the sugar is dissolved. When the brew is cool enough sprinkle the yeast on top and stir in. Cover as directed and ferment for fourteen days; after which, proceed with bottling.

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