Vegetable wine, fruit wine, flower wine - there are hun­dreds of recipes, all different yet all basically the same; and if you like to experiment there is a vast field in which to do so. If you consider the sherry recipes as examples of fruit and vegetable mixtures for the pur­pose of making delicious wines, you will see at once that experiment is worth while.

During the last war, when sugar for wine-making was unobtainable, tinned syrup and 'sugar' obtained by boil­ing packet dates with the little real sugar I did happen to acquire, helped to keep my little brewery working, if only to the extent of half a dozen gallons a year. The wine was not nearly as good as that turned out today, but cheer was hard to come by and anything reasonably good was better than nothing at all.

Since the war, and especially since the de-rationing of sugar, experimenting with various recipes has been my hobby. The result of one such experiment, with a strongly-flavored orange wine and mildly-flavored potato wine, I at once called orange brandy. However, I thought that to make two varieties of wine in order to produce one really good one seemed an odd way of doing the job, so I studied both recipes and then set to work. The result, which really was wonderful, I called Bravery's Extra-Special Fine Old jungle-juice (see page 27). Thus experimenting with two recipes and two varieties of wine proved not only the worth of experi­ment, but also the value of blending.

Readers following any of the hundred-odd recipes in this book, bearing in mind all I have said about the best ingredients, sterilization of utensils, fermen­tation, the removal of scum during simmering, and the clearing process, will turn out really magnificent wines. Nevertheless there are many recipes waiting to be discovered.

Therefore I say, 'Experiment1. For who knows what might turn up quite accidentally?

I have proved that what appears to be a good idea is usually worth following up. So when you have had a little experience, and are turning out rich, crystal-clear wines with professional regularity, and when you have mastered the technique of blending - if you try this -many ideas for recipes will occur to you. Try them out in half-gallon lots and when you have turned out some­thing really good of your own, test it on your friends. Then work the recipe once more, taking careful note of all you do. When you have perfected a recipe - but not before - pass it on.

Many people jealously guard secrets which should be handed on. Typical is the case of a late friend of mine who, with the aid of his three sons, brewed stout each year from elderberries.

Many of times I have tried to winkle the recipe out of him, but a sly wink and the up-ending of his glass was his only response. Since I enjoyed his stout so much I thought it wise not to be too inquisitive. Imagine my surprise when, after his death, the lads explained that all they had been allowed to do was collect the elder­berries and help to crush them. After which the cun­ning old devil - as they affectionately called him -brewed his stout behind locked doors. Search as we might, neither recipe nor notes did we find.

Knowledge gained from years of experiment both with recipe and method was all kept in his head, and he took it with him.

Blending

Blending, which also offers wide scope to those of an experimental turn of mind, may result in blends or cocktails to surpass even one's wildest hopes.

First, do not blend wines that have not yet matured, for although you may get the required flavor at the time of blending, the flavor and bouquet of each wine used will have altered considerably by the time each wine in the blend has reached maturity.

Second, do not splash bottles of two or three vari­eties of wine into each other and expect a miracle to happen. Approach the job seriously - it is well worth while. Familiarize yourself with the flavor of each wine to be used in the blend and then decide which you wish to predominate when blending is completed: this would be the basic brew - as gin is the basis of most cocktails. To half a tumbler of your basic brew add your other wines with a teaspoon; carefully does it. Take the merest sip after each wine has been added, and when you are satisfied, the blending may be done on a larger scale; say, one bottle of this, half a bottle of that and a quarter-bottle of what have you. Keep notes as each teaspoonful of wine is added to the basic brew.

As an example we have, say, a strongly-flavored grapefruit wine: to this may be added various root wines which you think may be improved by blending. While blending take a little cheese between each sip: this will clear the palate so that the slight difference - which would otherwise be unnoticeable - immediately be­comes apparent.

Cheese may also be taken when tasting different bottles of one variety of wine made with varied amounts of the same ingredients.

All blended wine should be kept for at least six months to allow for the 'marrying' of the wines in the blend. Here are some suggestions for blending the port-style wines:

Elderberry, damson and blackcurrant Victoria plum, dried prune and blackcurrant

Damson, blackberry and elderberry Victoria plum, blackberry and elderberry

Doubtless many variations of the above will now occur to you. Three wines are not always needed; two are often sufficient.

Are You Ready To Move Onto The Next Lesson? Click Here...