14. Fruit Wines the Modem Way

As will be seen, any of the three methods described in Chapter 13 may be used with these recipes, but it must be borne in mind that to produce a port or burgundy the skins of the fruit must be fermented for a time (Method 2); and that some fruits are more suitable for making these wine types than are others (see p. 184).

Blackberry Port

4 or 5 lb. blackberries • 7 pints water

4 lb. sugar • port yeast • nutrient

Campden tablet

Use Method 2. Ferment on the skins for seven days, then crush, wring out dry and add the rest of the sugar and water in the form of syrup to the strained juice. Transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Blackberry Port

3 lb. blackberries • 2 lb. elderberries

7 pints water • port yeast • nutrient

Campden tablet

Use Method 2. Ferment on the skins for ten days. Then wring out dry, make a syrup of the rest of the sugar and water and add this to the strained juice. Transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Blackberry Burgundy

4 lb. blackberries • 3½ lb. sugar

7 pints water • burgundy yeast • nutrient

Campden tablet

Use Method 2. Ferment on the skins for five days. Then strain, wring out dry and add the rest of the sugar and water as syrup to the strained juice. Then proceed as for Blackberry Port above.

Spiced Blackberry Wine

For a spiced blackberry wine you must decide for your­self the flavoring you prefer and the strength of such flavoring. It is best not to exceed the amount sug­gested otherwise you might find the wine rather too strongly flavored. If the flavor is not quite strong enough you can use more next time.

3½ lb. blackberries • 3½ lb. sugar • 7 pints water

1 clove, or 1-3 drops of ginger essence

juice of 2 lemons • all-purpose wine yeast

nutrient • Campden tablet

Use Method 2. Ferment on the skins for four days. When the must has been strained and the pulp wrung out dry, add the strained juice of the lemons and the clove or ginger. Then transfer to a jar. Add the rest of the water and sugar as syrup. Fit fermentation lock or cover as directed and leave until all fermentation has ceased.

Blackberry Sweet Dessert

3 lb. blackberries • 4 lb. sugar • 7 pints water malaga yeast • nutrient • Campden tablet

Use Method 1. Ferment the diluted juice for seven days, then add the rest of the sugar and water and transfer to a jar.' Fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Blackberry Dry Table Wine

3 lb. blackberries • 1 gallon water • 3 lb. sugar sherry yeast • nutrient • Campden tablet

Use Method 1. Ferment the diluted juice for fourteen days, then make syrup of the rest of the sugar and water and add this to the rest. Put into a jar and fit the fer­mentation lock or cover as directed and leave until all fermentation has ceased.

Cherry, Sweet Dessert This recipe makes a most attractive sweet wine.

10 lb. black cherries • 7 pints water • 4 lb. sugar bordeaux yeast • nutrient • Campden tablet

This wine is often improved by adding a quarter ounce of citric acid, but this is a matter of choice.

Use Method 1. Ferment the diluted juice for seven days before transferring to a jar. Then add the rest of the sugar and water as syrup. If citric acid is used, add this before adding the yeast starter.

When the syrup (sugar and water) has been added fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Cherry Wine, Dry

8 lb. black cherries • 7 pints water • 3 lb. sugar sherry yeast • nutrient • Campden tablet

Use Method 1. Ferment the diluted juice for ten days. Then make a syrup of the rest of the sugar and water and add this to the rest. Transfer to a jar, fit the fer­mentation lock or cover as directed and leave until all fermentation has ceased.

Blackcurrant Port

6 lb. blackcurrants • 4½ lb. sugar • 7 pints water port yeast • nutrient • Campden tablet

Use Method 2. Ferment the crushed pulp for seven days, then strain, wring out dry and add the rest of the sugar and water to the juice in the form of syrup. Fit the fermentation lock or cover as directed and leave to finish fermenting.

Blackcurrant Port

3½ lb. blackcurrants • 1½ lb. raisins • 3 lb. sugar

1 gallon water • port yeast • nutrient

Campden tablet

Use Method 2. Ferment the crushed blackcurrants for ten days. Then strain and wring out dry. Transfer the strained wine to a jar and add the rest of the sugar and water in the form of syrup. Fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Blackcurrant, Sweet Dessert

3½ lb. blackcurrants • 3 lb. grapes (any sort)

7 pints water • 3½ lb. sugar • malaga or port yeast

nutrient • Campden tablet

Use Method 1. Crush both fruits and mix well together, then ferment the strained and diluted juice for ten days. Make a syrup of the rest of the sugar and water and add this to the bulk. Transfer to a jar and fit the fer­mentation lock or cover as directed and leave until all fermentation has ceased.

Blackcurrant Dry Table Wine

3½ lb. blackcurrants • 3 lb. sugar

7 pints water • sherry yeast • nutrient

Campden tablet

Use Method 1. Ferment the strained and diluted juice for seven days. Make a syrup of the rest of the sugar and water and add this to the rest. Then transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Redcurrant Light Dessert Wine

3½ lb. redcurrants • 7 pints water • 3½ lb. sugar

madeira or malaga yeast • nutrient

Campden tablet

Use Method 1. Ferment the strained and diluted juice for fourteen days. Then make a syrup of the rest of the sugar and water and add this. Transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Redcurrant Table Wine

4 lb. redcurrants • 4 lb. sugar • 1 gallon water burgundy yeast • nutrient • Campden tablet

Use Method 1. Ferment the diluted juice for seven days and then transfer to a jar. Add the rest of the water and sugar in the form of syrup. Fit fermentation lock or cover as directed and leave until all fermentation has ceased.

Redcurrant Sweet Dessert Wine

3½ lb. redcurrants • 4 lb. sugar • 7 pints water malaga yeast • nutrient • Campden tablet

Use Method 1. Ferment the diluted juice for seven days and then transfer to a jar. Add the rest of the sugar and water in the form of syrup, fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

White currant Light Dessert Wine

5 lb. white currants • 3½ lb. sugar

7 pints water • sherry yeast • nutrient

Campden tablet

Use Method 1. Ferment the diluted juice for seven days and then transfer to a jar. Add the rest of the water and sugar in the form of a syrup. Then fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

White currant Sweet Dessert Wine

6 lb. white currants • 4 lb. sugar • 7 pints water malaga yeast • nutrient • Campden tablet

Use Method 1. Ferment the diluted juice for seven days and then transfer to a jar. Add the rest of the sugar and water in the form of a syrup. Then fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

White currant Dry Table Wine

4 lb. whitecurrants • 3 lb. sugar • 7 pints water sherry yeast • nutrient • Campden tablet

Use Method 1. Ferment the strained, diluted juice for ten days. Then add the rest of the sugar and water in the form of a syrup and transfer to a jar. Fit the fer­mentation lock or cover as directed and leave until all fermentation has ceased.

Damson Port

8 lb. damsons • 7 pints water • 4 lb. sugar port yeast • nutrient • Campden tablet

Use Method 2. Ferment the crushed fruit for ten days. Then strain, wring out dry and add the rest of the sugar and water in the form of a syrup to the strained wine. Transfer to a jar, fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Damson Port

6 lb. damsons • 1 lb. raisins • 1 gallon water

4 lb. sugar • port yeast • nutrient

Campden tablet

Use Method 2. Ferment the crushed damsons together with the chopped raisins for fourteen days. Then strain, wring out dry and add the rest of the sugar and water in the form of a syrup. Transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Damson Dry Table Wine

This is a pleasing dry wine that should be made more than it is.

4 lb. damsons • 2½ lb. sugar • 7 pints water sherry yeast • nutrient • Campden tablet

Use Method 1. Ferment the strained, diluted juice for ten days. Then make a syrup of the rest of the sugar and water and add this to the rest. Transfer to a jar and fit fermentation lock or cover as directed and leave until all fermentation has ceased.

Damson and Elderberry

(or Grape) Port

4 lb. damsons • 1½ lb. elderberries (or 3 lb.black grapes)

7 pints water • 4 lb. sugar

port or burgundy yeast • nutrient

Campden tablet

Use Method 2. Crush the fruits, mix well together, and ferment the pulp for ten days. Then strain, wring out dry and transfer the wine to a jar. Add the rest of the sugar and water in the form of a syrup and fit the fer­mentation lock or cover as directed and then leave until all fermentation has ceased.

Damson and Dried Prune Burgundy

4 lb. damsons • 2 lb. dried prunes

1 gallon water • 3½ lb. sugar • burgundy yeast

nutrient • Campden tablet

Use Method 2. Crush the damsons, add the cut-up prunes and ferment the pulp for ten days. Then strain, wring out dry and transfer the wine to a jar. Add the rest of the sugar and water in the form of a syrup and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Raspberry Table Wine

5 lb. raspberries • 7 pints water • 3½ lb. sugar burgundy yeast • nutrient • Campden tablet

Use Method 1. Ferment the strained juice for fourteen days. Then make a syrup of the rest of the sugar and water and add this to the bulk. Transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Raspberry Sweet Dessert Wine

4 lb. raspberries • ½ lb. dates (or raisins)

3½ lb. sugar • 7 pints water • malaga yeast

nutrient • Campden tablet

Use Method 1. Ferment the strained, diluted raspberry juice for ten days. Then add the dates and leave to ferment a further ten days. Then strain, wring out dry and add the rest of the sugar and water in the form of a syrup. Transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Raspberry Dry Table Wine

3½lb. raspberries • 3 lb. sugar • 7 pints water sherry yeast • nutrient • Campden tablet

Use Method 1. Ferment the diluted juice for ten days. Then make a syrup of the rest of the water and sugar and add this to the rest. Pour into a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Strawberry Wine

8 lb. strawberries • 7 pints water • 2½ lb. sugar malaga yeast • nutrient • Campden tablet

Use Method 2. Ferment the pulp for ten days. Strain, wring out dry and add the rest of the sugar and water in the form of a syrup. Transfer to a jar and fit fer­mentation lock or cover as directed and leave until all fermentation has ceased.

Note. Strawberry wine is often improved by adding the juice of two lemons at the beginning.

Strawberry Wine (Dry)

6 lb. strawberries • 2 lemons • 7 pints water

2 lb. sugar • sherry yeast • nutrient

Campden tablet

Use Method 1. Ferment the strained, diluted juice to­gether with the juice of the lemons for seven days.

Then make a syrup of the rest of the sugar and water and add this to the strained wine. Transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

ELDERBERRY WINES

Elderberries make one of the oldest of known country wines - and surely one of the best, if not the very best of all. There are countless recipes and many methods of making the various wine types, using the one fruit only or mixing with other fruits. Elderberries are often made into spiced wines with cloves or ginger.

Among the following the reader will find an elder­berry recipe to satisfy his discerning palate, and I do hope it is one of the first three, for I am especially fond of the wines I turn out each year from these recipes.

Readers with a little experience are urged to try out their own ideas, using elderberries as a base-fruit, and with raisins, prunes or dates or fresh fruit such as black­berries, damsons and grapes. If the reader will turn to page 113 he can use the Damson and Elderberry (or Grape) Port recipe as an example.

Elderberry Port

5 lb. elderberries • 7 pints water • 4½ lb. sugar port yeast • nutrient • Campden tablet

Use Method 2. Ferment the pulp for three days; then strain and wring out dry and continue to ferment in a tub for a further seven days. Then transfer to a jar and add the rest of the sugar and water in the form of syrup. Fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Elderberry Port

4 lb. elderberries • 1 gallon water • 4½ lb. sugar port yeast • nutrient • Campden tablet

Use Method 2. Ferment the pulp for ten days, then strain and wring out dry and add the rest of the water and sugar in the form of a syrup to the strained wine. Put into a jar and fit fermentation lock or cover as directed and leave until all fermentation has ceased.

Elderberry Sweet Dessert

3 lb. elderberries • 4½ lb. sugar • 1 gallon water port or malaga yeast • Campden tablet

Use Method 1. Ferment the strained, diluted juice for fourteen days. Then make a syrup of the rest of the sugar and water and add this to the wine. Put into a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Elderberry Table Wine

3! lb. elderberries • 3½ lb. sugar • 7 pints water

burgundy or tokay yeast • nutrient

Campden tablet

Use Method 1. Ferment the strained, diluted juice for ten days. Then make a syrup of the rest of the sugar and water and add this to the rest. Pour into a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Elderberry Dry Table Wine

3 lb. elderberries • 3 lb. sugar • 7 pints water sherry yeast • nutrient • Campden tablet

Use Method 1. Ferment the strained, diluted juice for seven days. Then make a syrup of the rest of the water and sugar and add this to the rest. Pour into a jar and fit fermentation lock or cover as directed and leave until all fermentation has ceased.

Elderberry Wine Light and very dry.

2½ lb. elderberries • 2 lb. sugar • 7 pints water sherry yeast • nutrient • Campden tablet

Use Method 1. Ferment the strained, diluted juice for fourteen days. Then make a syrup of the rest of the sugar and water and add this to the rest. Transfer to a jar and fit fermentation lock or cover as directed and leave until all fermentation has ceased.

Note. If this turns out just a little too dry it may be sweetened with ordinary white sugar.

Warm a little of the wine and dissolve sugar in this; then add so much to each bottle, or the whole lot to the bulk. White sugar will not cloud the wine.

Apple Wine

10 lb. apples • 3½ lb. sugar • 7 pints water

1 clove • port yeast • nutrient

Campden tablet

Although a port yeast is used for this wine it will not, of course, resemble port.

A fairly sweet variety of apple is best for this one, but half sweet and half otherwise, mixed, will make a very nice wine. If only a not very sweet variety is available, use an extra | lb. of sugar.

Use Method 2, Core the apples (for we do not want to crush the pips). Chop and then crush them or put them through the mincer. Ferment the pulp for seven days, then strain and wring out dry and transfer the fermenting juice to a jar. Add the rest of the sugar and water in the form of a syrup.

Fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Pear Wine

10 lb. pears • juice of 2 lemons 7 pints water • 3½ lb. sugar • port yeast nutrient • Campden tablet

Use Method 2. Add the lemon juice at the beginning and proceed as for Apple Wine above.

Plum Burgundy

7 lb. plums (any red variety will do -

weighed with the stones)

7 pints water • 4 lb. sugar • burgundy yeast

nutrient • Campden tablet

Use Method 2. Ferment the pulp for seven days, then strain and wring out dry and transfer the fermenting juice to a jar. Add the rest of the sugar and water in the form of syrup. Fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Rhubarb Table Wine

6 lb. rhubarb • 7 pints water • 4½ lb. sugar sherry yeast • nutrient • Campden tablet

Use Method 1. Crush the rhubarb and allow it to soak for seven days in half the water, in which one Campden tablet has been dissolved. Then strain, wring out dry and warm the juice just enough to dissolve the first half of the sugar. Ferment this for fourteen days. Make syrup of the rest of the water and sugar and add this to the rest. Put into a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Rhubarb Wine

5 lb. rhubarb • 1 lb. raisins • 7 pints water

4 lb. sugar • sherry yeast • nutrient

Campden tablet

Use Method 2. Crush the rhubarb, chop the raisins and ferment the pulp for ten days. Strain, wring out dry and transfer to a jar. Add the rest of the sugar and water in the form of a syrup, then fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Plum Port

8 lb. plums (any variety, weighed with the stones)

3 lb. sugar • 7 pints water • port yeast

nutrient • Campden tablet

Use Method 2. Ferment the pulp for ten days, then strain, wring out dry and put the fermenting juice in a jar. Make syrup of the rest of the sugar and water and add this to the bulk. Fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Plum Port

6 lb. plums • 1 lb. raisins • 1 lb. prunes

3 lb. sugar • 1 gallon water • port yeast

nutrient • Campden tablet

Use Method 2. Crush the plums, cut up the prunes and chop the raisins. Then ferment the pulp for ten days. After this, strain, wring out dry and put the strained wine into a jar. Make a syrup of the rest of the water and sugar and add this to the rest. Fit the fermentation lock or cover as directed and leave until all fermenta­tion has ceased.

Loganberry Burgundy

7 pints loganberries • 7 pints water

3 ½ lb. sugar • burgundy yeast • nutrient

Campden tablet

Use Method 2. Ferment the crushed pulp for ten days. Then strain, wring out dry and transfer the liquid to a jar. Add the rest of the sugar and water in the form of syrup. Fit fermentation lock or cover as directed and leave until all fermentation has ceased.

Loganberry Sweet Dessert Wine

6 pints loganberries • 7 pints water • 4 lb. sugar malaga yeast • nutrient • Campden tablet

Use Method 1. Ferment the strained, diluted juice for fourteen days. Then make a syrup of the rest of the water and sugar and add it. Fit the fermentation lock or cover and then leave until all fermentation has ceased.

Loganberry Burgundy-Port

A very special burgundy-port-style wine may be made if you can spare a great many loganberries. Twelve pints are needed, and if you have this many I do hope you will try this recipe.

12 pints loganberries • 7 pints water

3½ lb. sugar • port or burgundy yeast nutrient • Campden tablet

Use Method 2. Ferment the crushed pulp for ten days. Then strain, wring out dry and put into a jar. Make syrup of the remainder of the sugar and water and add this to the rest. Fit fermentation lock or cover as directed and leave until all fermentation has ceased.

Gooseberry Table Wine

8 lb. gooseberries • 7 pints water • 4½ lb. sugar tokay yeast • nutrient • Campden tablet

Use Method 1. Ferment the strained, diluted juice for seven days. Then make a syrup of the rest of the sugar and water and add this to the bulk. Transfer to ajar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Gooseberry Dessert Wine

4 lb. gooseberries • 1 lb. packet dates

4 lb. sugar • 7 pints water • sherry yeast

nutrient • Campden tablet

Use Method 2. Ferment the crushed gooseberries and chopped date blocks together for fourteen days. Then strain, wring out dry and put the wine into a jar. Make a syrup of the rest of sugar and water and add this to the rest. Fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Gooseberry Sherry

Well-ripened gooseberries are needed for this wine; those that have turned yellow - or red, according to variety. They should be fairly soft, but not damaged. Any damaged ones should be discarded, as these might well have mould forming in the damaged parts and this can cause trouble.

For a medium sweet to dry sherry type use three pounds of sugar; for a dry sherry use only two pounds.

6 lb. gooseberries • 7 pints water

2-3 lb. sugar as required • sherry yeast

nutrient • Campden tablet

Use Method 2. Ferment the pulp for ten days. Then strain and wring out dry and transfer to a jar. Add the rest of the sugar and water in the form of a syrup. Fit fermentation lock or cover as directed and leave until all fermentation has ceased.

WHORTLEBERRY WINES

Wines made with whortleberries (also known as * hurts' or bilberries - and, I believe, as blaeberry or blueberry in Scotland) are every bit as good as those made with elderberries. Unfortunately, whereas the elderberry will grow in town gardens - in fact, almost anywhere -whortleberries will not. Let's hope that some enter­prising nurseryman will carry out trials and finally pro­duce a variety of whortleberry to grow as a cultivated fruit. This has been done with practically every other variety of fruit which was at one time wild.

For the benefit of those within easy reach of the wild whortleberries (I myself live within walking distance of the famous beauty spots of Leith Hill and Ewhurst where these purple-black berries abound) I am includ­ing the following recipes.

Whortleberry Burgundy

5 pints whortleberries • 7 pints water

3½ lb. sugar • burgundy yeast • nutrient

Campden tablet

Use Method 2. Ferment the pulp for seven days. Then strain, wring out dry and transfer the wine to a jar. Make a syrup of the remaining sugar and water and add this to the rest. Fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Whortleberry Port

7 pints whortleberries • 7 pints water

4 lb. sugar • ½ lb. packet dates port yeast • nutrient • Campden tablet

Use Method 2. Ferment the crushed pulp, together with the chopped date block, for ten days. Then strain, wring out dry and put the wine into a jar. Make a syrup of the rest of the sugar and water and add this to the bulk. Fit fermentation lock or cover as directed and leave until all fermentation has ceased.

Whortleberry Light Table Wine

3 pints whortleberries • 3½ lb. sugar

7 pints water • malaga yeast • nutrient

Campden tablet

Use Method 1. Ferment the strained, diluted juice for ten days. Then make a syrup of the rest of the sugar and water and add this to the bulk. Put into a jar and fit fermentation lock or cover as directed and leave until all fermentation has ceased.

Whortleberry Sweet Dessert Wine

4 pints whortleberries • 4 lb. sugar

7 pints water • madeira or malaga yeast

nutrient • Campden tablet

Use Method 1. Ferment the strained, diluted juice for fourteen days. Make a syrup of the remaining water and sugar and add this to the rest. Put into a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

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