This chapter deals with a method of making fruit wine quite distinct from anything already described in this book: don't confuse the two methods or try to use half of one and half of another.

Most people like the characteristic flavor of raw fruit to remain in the finished wines and, personally, I like this in most wines; indeed, it would not seem like wine if I could not detect at once the fruit used in its making. (With root wines this does not apply: potato wine never tastes of potatoes.)

The raw-fruit flavor is not as strong, of course, as when a gooseberry or blackcurrant is picked direct from the bush and eaten: the flavor merely underlies other flavors present. Now, the methods already described in this book produce wines in which the flavor of the raw fruits can be detected. But a great number of people like their wines flavored slightly of stewed fruit -especially wines made from fruits ordinarily eaten raw. This stewed-fruit flavor, like the raw-fruit flavor, merely underlies other flavors present, and one can quite understand their liking for it.

This chapter has been included especially for these people.

As has already been mentioned, boiling the fruit itself often produces wines that prove almost impossible to clarify. We must not boil the fruit - only the carefully strained juice. In using this method we shall be going back rather than advancing in wine-making, but do not let us go back so far as to resort to the use of bakers' yeast. True, this yeast does make quite a good wine, as every home wine-maker will gladly verify, but wine yeast prepared as already directed will make far better wines.

The following recipes are somewhat similar to those in Chapter 5, but whereas there I recommended one ounce of bakers' yeast per gallon, here I shall recom­mend a suitable wine yeast.

It will be seen that the directions call for the use of a fermentation lock, and I do hope my readers will use this. If for some special reason they cannot, or do not wish to use it, they must cover their brews as directed on page 103.

It will be seen that after a certain interval the wine is put into a stone jar or glass carboy, and this will be necessary if fermentation locks are being used. If jars are not available, a number of bottles may be used and these will have to be covered with cloth and cotton wool as directed on page 12.

Once the wine has been put into bottles (or a jar fitted with a fermentation lock) it must remain undis­turbed until all fermentation has ceased.

In these recipes part of the water and sugar is saved for adding later on. This is because wine yeasts do not handle a great deal of sugar at once at all well.

If you are not using wine yeasts, you may use bakers' yeast by crumbling it over the surface at the time given in the recipes for adding the yeast starter. But do try to use wine yeasts.

Campden tablets are not needed in the recipes in this chapter, since the liquids are sterilized by boiling.

Elderberry Wine Rich, port-style.

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

Crush the berries, pour six pints of water over them and leave to soak overnight. Strain and wring out dry and put the strained juice through a jelly-bag. Leave to drain overnight if necessary. Do not squeeze. Bring this juice to boiling-point and simmer for four minutes. Put half the sugar in the fermenting vessel and pour over the hot juice. Stir until all the sugar is dissolved. Allow the brew to cool and then add the yeast starter and nutrient tablet.

Cover as directed and ferment for fourteen days. Then make a syrup of the rest of the water and sugar 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.

Elderberry Wine Burgundy type.

3 quarts elderberries • 4 lb. sugar

1 gallon water • burgundy yeast • nutrient

Crush the berries, pour half the water over them and leave to soak overnight. Strain, wring out dry and put the juice through a jelly-bag. Mix the pulp with two pints of water and then wring this out also and put this juice through a jelly-bag. Then add this juice to the rest. Bring slowly to boiling-point - taking off any scum that rises - and simmer for three or four minutes.

Pour into the fermenting vessel and add half the sugar, stirring until all is dissolved.

Allow the brew to cool and then add the yeast starter and nutrient. Cover as directed and ferment for ten days. Then make a syrup of the rest of the sugar and water and add this to the rest. Finally, transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Elderberry Table Wine

3 lb. elderberries • 1 gallon water • 3 lb. sugar malaga yeast • nutrient

Crush the berries and pour six pints of water over them. Stir well and leave to soak for twelve hours.

Strain and wring out dry and put the strained juice through a jelly-bag. Bring this juice just to boiling-point and cut off the heat at once.

Put half the sugar into the fermenting vessel and pour the hot juice over it. Stir until all the sugar is dis­solved. Allow to cool and add the yeast starter and nutrient. Cover as directed and leave to ferment for seven days. Then make a syrup of the rest of the sugar and water and stir this into the rest. Transfer to a jar and fit the fermentation lock or cover as directed. Leave until all fermentation has ceased.

Damson and Elderberry Port

3 lb. damsons • 2 lb. elderberries

1 gallon water • 4 lb. sugar • port yeast

nutrient

Crush both the fruits, mixing them together. Boil six pints of water and when it has cooled pour it over the pulp and leave to soak overnight.

Strain and wring out dry and put the strained juice through a jelly-bag. Bring this strained juice to boiling-point and simmer for four minutes. Pour into the fer­menting vessel and add half the sugar, stirring until all the sugar is dissolved. Allow to cool and then add the yeast starter and nutrient. Cover as directed and leave to ferment for ten days. Then make a syrup of the rest of the water and sugar and add this to the bulk. Trans­fer the lot to a jar and fit the fermentation lock or cover as directed. Leave until all fermentation has ceased.

Prune and Elderberry Port

2½ lb. prunes • 2½ lb. elderberries

3 lb. sugar • 1 gallon water • port yeast

nutrient

Pour half a gallon of boiling water over the prunes and leave to soak overnight. At the same time pour two pints of cold water over the crushed elderberries and leave these to soak overnight as well. Then crush both mixtures well and put them together.

Strain, wring out dry and then put the strained juice through a jelly-bag. Bring this juice to boiling-point and simmer for five minutes. Put half the sugar in the fer­menting vessel, pour the hot juice over it and stir until all the sugar is dissolved. Allow to cool and then add the yeast starter and nutrient. Cover as directed and leave to ferment for ten days.

Make syrup of the rest of the sugar and water and add this to the bulk. Then transfer to a jar and fit the fermentation lock or cover as directed. Leave until all fermentation has ceased.

Raisin and Elderberry Wine

11/2 lb. raisins • 2½ lb. elderberries

3 lb. sugar • 1 gallon water • burgundy yeast

nutrient

Crush the elderberries and pour over them six pints of boiled water that has cooled a bit. Leave to soak over­night. Strain and wring out dry and put the juice through a jelly-bag. Bring the strained juice to boiling-point and simmer for two minutes. Put half the sugar into the fermenting vessel and pour the hot juice over it, stirring until all the sugar is dissolved. Then put in the cut-up raisins.

Allow the brew to cool and then add the yeast starter and nutrient. Cover as directed and ferment for four­teen days. Strain and wring out dry.

Make a syrup of the rest of the sugar and water and add this to the bulk. Pour into a jar and fit the fer­mentation lock or cover as directed and leave until all fermentation has ceased.

Blackcurrant and Rhubarb Appetizer

4 lb. rhubarb • 2 lb. blackcurrants

1 gallon water • 4 lb. sugar champagne yeast • nutrient

Wipe the rhubarb sticks with a damp cloth and crush with a rolling pin, beginning in the middle and working with a rocking movement. Put the juice and pulp into six pints of water, add the crushed blackcurrants and leave to soak for twenty-four hours.

Strain, wring out dry and put the juice through a jelly-bag. Bring this juice to boiling-point and simmer for four minutes. Pour into the fermenting vessel and add half the sugar at once, stirring until all is dissolved. Allow to cool, then add the yeast starter and nutrient. Leave to ferment for ten days - covered as directed. Make a syrup of the rest of the sugar and water and add this to the bulk. Transfer to a jar, fit the fermentation lock or cover as directed and leave to ferment to completion.

Crab-Apple Table Wine

1 gallon crab-apples • 1 lb. raisins

1 gallon water • 3½ lb. sugar burgundy or tokay yeast • nutrient

Cut up the crab-apples as small as you can, or chop them if you can do it without chopping too many pips. Do not peel. Put them into six pints of water and leave to soak for twenty-four hours, stirring occasionally and crushing by hand if you can. They may be a bit hard to begin with.

Strain and wring out dry 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 half the sugar at once, stirring until all is dissolved. Then add the chopped raisins. Allow to cool and add the yeast starter and nutrient. Cover as directed and ferment for ten days. Strain and wring out dry and add the rest of the sugar and water as syrup.

Transfer to a jar, fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Blackcurrant Port

4 lb. blackcurrants • 3½ lb. sugar

1 gallon water • port yeast • nutrient

Crush the blackcurrants and pour six pints of cold water over them. Leave to soak for forty-eight hours.

Crush well, then strain and wring out dry and put the juice through a jelly-bag. Bring the juice to boiling-point and simmer for one minute. Pour the hot juice over half the sugar in the fermenting vessel and stir until all is dissolved. Allow to cool, then add the yeast starter and nutrient. Cover as directed and ferment for four­teen days. Make the rest of the water and sugar into a syrup and add this to the bulk.

Put into a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Blackcurrant Table Wine

3 lb. blackcurrants • 4 lb. sugar

1 gallon water • burgundy or tokay yeast

nutrient

Follow the directions given for Blackcurrant Port above.

Blackcurrant Light Dessert Wine This is a dry wine that many people find most pleasing.

3 lb. blackcurrants • 3 lb. sugar

1 gallon water • sherry yeast • nutrient

Follow the directions given for Blackcurrant Port above.

Elderberry and Grape Port

3 lb. elderberries • 4 lb. black grapes

3½ lb. sugar • 1 gallon water • port yeast

nutrient

Crush both fruits and leave them to soak together over­night in six pints of water. Strain and wring out dry and put the juice through a jelly-bag. Bring this juice to boiling-point and simmer for three minutes. Pour the hot juice over half the sugar in the fermenting vessel and stir until all is dissolved. Allow to cool and then add the yeast starter and nutrient. Cover as directed and ferment for ten 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 and leave until all fermentation has ceased.

Elderberry and Grape Burgundy

1½ lb. elderberries • 3 lb. green or amber grapes

3½ lb. sugar • burgundy yeast • nutrient

1 gallon water

Crush the two fruits together in one vessel and pour six pints of boiling water over them. Leave to soak for twelve hours. Strain and wring out dry and put this strained juice through a jelly-bag. Bring to boiling-point and simmer for two minutes. Pour this hot juice over half the sugar in the fermenting vessel and stir until all the sugar is dissolved.

When cool, add the yeast starter and nutrient. Cover as directed and ferment 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.

Damson Port

6-8 lb. damsons • 3½ lb. sugar

1 gallon water • port yeast • nutrient

Crush the damsons and pour six pints of cold water over them. Leave to soak overnight. Crush well and strain, wring out dry and put the juice through a jelly-bag. Damsons are loaded with pectin; therefore, thorough jelly-bag straining is essential - do not squeeze the bag. Bring the juice to boiling-point and simmer for three minutes. Pour the hot juice over half the sugar in the fermenting vessel and stir until all is dissolved. Allow to cool and add the yeast starter and nutrient.

Cover as advised and leave to ferment for ten 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.

Whortleberry Port

4 - 5 lb. whortleberries • 4 lb. sugar

1 gallon water • port yeast • nutrient

Crush the berries and pour six pints of cold water over them. Leave to soak overnight. Strain and wring out dry and put the juice through a jelly-bag. Bring the strained juice to boiling-point and simmer for three minutes. Pour this hot juice over half the sugar in the fermenting vessel and stir until all the sugar is dissolved. When cool add the yeast starter and nutrient. Cover as directed and leave to ferment for ten 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.

Whortleberry Burgundy

3 lb. whortleberries • 3 lb. sugar

½ lb. raisins • 1 gallon water • burgundy yeast

nutrient

Follow the directions for Whortleberry Port, above, and ferment the chopped raisins for the ten days* fermenta­tion period. Put the raisins in before the yeast is added. Straining after ten days will be necessary here.

Victoria Plum Port

This recipe is suitable for use with every variety of plum. Merely substitute for Victoria plums those avail­able to you.

8 lb. plums • 3½ lb. sugar • 1 gallon water port yeast • nutrient

Crush the plums and pour six pints of water over them. Leave to soak overnight. Strain and wring out dry and put the strained juice through a jelly-bag.

Bring the juice to boiling-point and simmer for five minutes. Pour the hot juice over half the sugar in the fermenting vessel, stirring until all the sugar is dis­solved. When cool, add the yeast starter and nutrient. Cover as directed and ferment for ten days. Then add the rest of the sugar and water, in the form of a syrup, to the bulk. Transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermenta­tion ceases.

Plum Burgundy

Follow the directions for Plum Port, above, using:

6 lb. plums • 3 lb. sugar • 1 gallon water burgundy yeast • nutrient

Mulberry Wine Burgundy type.

5 pints mulberries • 3½ lb. sugar

1 gallon water • burgundy yeast

nutrient

Note: Up to seven or even eight pints of fruit may be used without alteration to other ingredients.

Crush the fruits and pour six pints of boiling water over them. Leave to soak for twelve hours. Crush well and then strain; wring out dry and put the juice through a jelly-bag. Bring to the boil and simmer for three or four minutes. Pour into the fermenting vessel and add half the sugar, stirring until all is dissolved. Allow to cool and add the yeast starter and nutrient. Cover as directed and leave to ferment for ten days.

Then make a syrup of the rest of the water and sugar and add this to the bulk.

Transfer to a jar, fit the fermentation lock and leave to finish fermenting.

Loganberry Wine

5 pints loganberries • 3½ lb. sugar

1 gallon water • burgundy yeast • nutrient

Crush the fruits and pour six pints of boiling water over them. Leave to soak for twenty-four hours, stirring often.

Crush well, then strain and wring out dry and put the juice through a jelly-bag. Bring the juice to boiling-point and simmer for three minutes. Pour into the fer­menting vessel and add half the sugar, stirring until all is dissolved. When cool, add the yeast starter and nutrient. Cover as directed and ferment for fourteen days. Make the rest of the sugar and water into a syrup and put this in. Transfer to a jar and fit the fermentation lock or cover as directed and leave until all fermentation has ceased.

Raspberry Wine

6 lb. raspberries • 4 lb. sugar • 1 gallon water malaga yeast • nutrient

Crush the fruits and pour six pints of boiling water over them. Leave to soak overnight. Crush well, strain, wring out dry and put the strained juice through a jelly-bag. Bring slowly to boiling-point and simmer for two minutes.

Pour into the fermenting vessel and add half the sugar, stirring until all is dissolved. Allow to cool, then add the yeast starter and nutrient. Cover as directed and ferment for ten days. Make the rest of the sugar and water into a syrup 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 Wine is often improved by adding a pound of dates as in the following recipe.

Raspberry and Date Wine

5 lb. raspberries • 1 lb. pressed (or loose) dates

3½ lb. sugar • 1 gallon water

burgundy yeast • nutrient

Follow the directions for Raspberry Wine, above, adding the cut-up dates before putting in the yeast.

Strain again before putting in the syrup and trans­ferring to a jar.

Blackberry Wine Port type.

6 lb. blackberries • 4 lb. sugar • 1 gallon water port yeast • nutrient

Crush the fruits and pour six pints of boiling water over them. Leave to soak overnight. Crush well and strain, wring out dry and put the strained juice through a jelly-bag. Bring slowly to the boil and simmer for three minutes. Pour into the fermenting vessel and add half the sugar, stirring until all is dissolved. Allow to cool and then add the yeast starter and nutrient. Cover as directed and ferment for fourteen days.

Make the rest of the sugar and water into a syrup 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.

Blackberry Burgundy

4 lb. blackberries • 3½ lb. sugar

1 gallon water • burgundy yeast

nutrient

Proceed as for Blackberry Wine, above.

Orange Wine

It is quite a job to know how many oranges to recom­mend; different people like varying strengths of flavor so that I could advise as few as ten or as many as forty. I myself use twenty good-sized oranges and everybody tasting my orange wine thinks there's nothing quite like it. Let's say twenty, then, shall we ? This will be quite strongly flavored, so fifteen fair-sized oranges could be used, with excellent results, to one gallon of water, four pounds of sugar, all-purpose wine yeast and nutrient. Cut up the oranges and peel quite small and crush them well, but do not crush the pips. Pour four pints of water over them; leave to soak for forty-eight hours, crushing as often as you like during that time. Strain and wring out dry, bring this strained juice just to boiling-point and cut off the heat at once.

Take half the sugar and a quart of water; boil the water and dissolve the sugar in it and add this to the rest. This should now be cool enough to add the yeast starter at once - but don't forget to add the nutrient. Cover as directed and ferment for ten days. Then make a syrup of the two pounds of sugar and quart of water and add this to the rest. Transfer to a jar, fit fermenta­tion lock or cover as directed and leave until all fer­mentation has ceased.

Tangerine and Orange Special

A very special wine may be made from a mixture of tangerines and oranges. I know several people who save a couple of their Christmas tangerines and all the peel from those eaten and make a very good wine from these with just a couple of oranges added. The proportions I recommend and can vouch for are: ten fair-sized oranges, eight tangerines, four pounds of sugar, one gallon of water, all-purpose wine yeast and nutrient. Cut both fruits (including the peel) very small and pour six pints of boiling water over them. Crush and squeeze as much as you can and as often as you like during the following forty-eight hours. Strain and wring out dry and put the juice through a jelly-bag. jelly-bag straining is not so essential here because we shall not be boiling the juice, but it does help the wine to clear. Take a quart of the strained juice and warm it just enough to dissolve half the sugar in it. When this is dissolved add the yeast starter and nutrient.

Cover as directed and ferment for ten days. Then make the rest of the sugar and water into a syrup and add this to the bulk. Transfer to a jar, fit the fermenta­tion lock or cover as directed and leave until all fer­mentation has cease

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