Making wines from grain and dried fruits is a boom to the townsman who finds these ingredients easily available. Mixtures of these ingredients really make strong, fully flavored, but not too fully flavored wines which, when not make too sweet, are often likened to whiskeys, brandies and other strong liqueurs.
Wines made from dried fruits and grain need time to mature or reach their best, probably two years are not too long, though at one year they are very excellent wines. As with root wines the addition of some acid is very important; this is put into the 'must' as oranges and lemons.
DRIED APRICOT WINE This is a really delightful pale gold wine that most people like as a dry wine. 6 lb. dried apricots, w oranges, 3 1/2 lb. sugar, 9 pts. water, 1 oz. yeast, 1 tablespoonful of freshly made tea. 1.Put the apricots in the fermenting vessel with the cut-up oranges and their peel. Fold the orange peel and squeeze to get as much oil out of it as you can. 2.Boil two pounds of sugar in seven pints of water for two minutes and pour over the fruits while still boiling. 3.Allow to cool and add the yeast. Cover as directed and ferment for ten days. Remember to crush it by hand each day and cover it again at once. 4.After ten days, strain and wring out as dry as you can and put the strained liquor in the gallon jar. 5.Boil the remaining sugar in the last two pints of water for two minutes and when cool add to the rest, and then add the tea. 6.Cover as directed or fit fermentation lock and leave until all fermentation has ceased.
BRAVERY'S OWN SCOTCH This is another recipe that has become well known amongst wine makers throughout the country. 1 1/2 lb. wheat, 1 1/2 lb. raisins, 4 oranges, 3 1/2 lb. sugar, 1 oz. yeast, 9 pts. water, and 1 tablespoonful of freshly made strong tea. 1.Prepare the wheat raisins as already advised and put them in the fermenting vessel with the sliced oranges and their peel. Boil half the sugar in three quarts of water for two minutes and pour this over the material in the fermenting vessel. Mix well and when cool add the yeast. Cover as directed and ferment for seven days, stirring well each day and covering again at once. Strain and wring out dry and put the strained liquor into a gallon jar with the tea. Then boil the rest of the sugar in the remaining three pints of water for two minutes and when cool add to the rest. Cover again as directed or fit fermentation lock and leave until all fermentation has ceased. PRUNE PORT 6.lb. prunes, 2 lemons, 3 1/2 lb. sugar, 9 pts. water, 1oz. yeast.
CURRANT WINE No lemons are required here as currants contain sufficient acid, neither is tea required. 4 lb. currants, 1 lb. raisins, 2 3/4 lb. sugar, 1 oz. yeast, 9 pts. water. 1.Prepare the currants by the method given for prunes in the previous recipe, and put in the fermenting vessel. Boil half the sugar (or roughly half) in seven pints water for two minutes and pour on to the currants at once. Allow to cool and add the yeast. Cover as directed and ferment for twelve days, crushing and covering again each day. 2.After twelve days, strain out the solids and wring out as dry as you can and put the strained liquor into a gallon jar. 3.Boil the rest of the sugar in the remaining two pints of water for two minutes and when cool add to the rest. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.
1.Prepare the wheat and raisins as has already been directed and put them in the fermenting vessel with the sliced lemons and oranges. 2.Scrub, grate and boil the potatoes in 5 pints of water for not more than 10 minutes, taking off all scum that rises. 3.Boil gently for a little longer if scum still rises at the end of ten minutes until no more scum rises-taking off every bit of it. 4.Strain this hot liquid over the ingredients in the fermenting vessel and throw the potatoes away. 5.After this, boil half the sugar in two pints of water for two minutes and add to the rest. Allow cool, adding the yeast and fermenting the mixture for ten days, then covered as directed. 6.After 10 days, strain and wring out dry and put the strained liquor into a gallon glass of jar. 7.Boil the rest of the sugar in the remaining two pints of water and when cool add it to the rest and cover as directed. Fit fermentation lock and leave until all fermentation has ceased, - 32201
Wines made from dried fruits and grain need time to mature or reach their best, probably two years are not too long, though at one year they are very excellent wines. As with root wines the addition of some acid is very important; this is put into the 'must' as oranges and lemons.
DRIED APRICOT WINE This is a really delightful pale gold wine that most people like as a dry wine. 6 lb. dried apricots, w oranges, 3 1/2 lb. sugar, 9 pts. water, 1 oz. yeast, 1 tablespoonful of freshly made tea. 1.Put the apricots in the fermenting vessel with the cut-up oranges and their peel. Fold the orange peel and squeeze to get as much oil out of it as you can. 2.Boil two pounds of sugar in seven pints of water for two minutes and pour over the fruits while still boiling. 3.Allow to cool and add the yeast. Cover as directed and ferment for ten days. Remember to crush it by hand each day and cover it again at once. 4.After ten days, strain and wring out as dry as you can and put the strained liquor in the gallon jar. 5.Boil the remaining sugar in the last two pints of water for two minutes and when cool add to the rest, and then add the tea. 6.Cover as directed or fit fermentation lock and leave until all fermentation has ceased.
BRAVERY'S OWN SCOTCH This is another recipe that has become well known amongst wine makers throughout the country. 1 1/2 lb. wheat, 1 1/2 lb. raisins, 4 oranges, 3 1/2 lb. sugar, 1 oz. yeast, 9 pts. water, and 1 tablespoonful of freshly made strong tea. 1.Prepare the wheat raisins as already advised and put them in the fermenting vessel with the sliced oranges and their peel. Boil half the sugar in three quarts of water for two minutes and pour this over the material in the fermenting vessel. Mix well and when cool add the yeast. Cover as directed and ferment for seven days, stirring well each day and covering again at once. Strain and wring out dry and put the strained liquor into a gallon jar with the tea. Then boil the rest of the sugar in the remaining three pints of water for two minutes and when cool add to the rest. Cover again as directed or fit fermentation lock and leave until all fermentation has ceased. PRUNE PORT 6.lb. prunes, 2 lemons, 3 1/2 lb. sugar, 9 pts. water, 1oz. yeast.
CURRANT WINE No lemons are required here as currants contain sufficient acid, neither is tea required. 4 lb. currants, 1 lb. raisins, 2 3/4 lb. sugar, 1 oz. yeast, 9 pts. water. 1.Prepare the currants by the method given for prunes in the previous recipe, and put in the fermenting vessel. Boil half the sugar (or roughly half) in seven pints water for two minutes and pour on to the currants at once. Allow to cool and add the yeast. Cover as directed and ferment for twelve days, crushing and covering again each day. 2.After twelve days, strain out the solids and wring out as dry as you can and put the strained liquor into a gallon jar. 3.Boil the rest of the sugar in the remaining two pints of water for two minutes and when cool add to the rest. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.
1.Prepare the wheat and raisins as has already been directed and put them in the fermenting vessel with the sliced lemons and oranges. 2.Scrub, grate and boil the potatoes in 5 pints of water for not more than 10 minutes, taking off all scum that rises. 3.Boil gently for a little longer if scum still rises at the end of ten minutes until no more scum rises-taking off every bit of it. 4.Strain this hot liquid over the ingredients in the fermenting vessel and throw the potatoes away. 5.After this, boil half the sugar in two pints of water for two minutes and add to the rest. Allow cool, adding the yeast and fermenting the mixture for ten days, then covered as directed. 6.After 10 days, strain and wring out dry and put the strained liquor into a gallon glass of jar. 7.Boil the rest of the sugar in the remaining two pints of water and when cool add it to the rest and cover as directed. Fit fermentation lock and leave until all fermentation has ceased, - 32201
About the Author:
For years, Olivia Frisch has been discovering the tricks to brewing a fabulous homemade wine. Did you know you can even use dried fruits & grains to make a delicious vino? It's not as difficult of a process as you may have thought. To learn more about brewing homemade wine, follow the link.
