Strain the liquid into a sterilized demijohn. Homemade Persimmon Wine Recipe 1 gallon of water 1 gallon of crushed, clean fruit (16 cups) 3-4 pounds of white granulated sugar (see note) 1/8 tsp. You have made your own raspberry wine! Rich mead will keep seven years, and afford a brisk, nourishing, and pleasant drink. Thanks everyone. Put twelve pounds of fine sugar and the whites of eight eggs well beaten into six gallons of spring water; let it boil an hour, skimming it all the time. Take one-half pound of roasted coffee, ground, two quarts proof spirit, ten ounces sugar. the spicy spirit to the red ratafia as will To ten gallons prepared cider, add one and one-half gallons good port wine, two and one-half quarts wild grapes (clusters), two ounces bruised rhatany root, three-quarters ounce tincture of kino, three-quarters pound loaf sugar, one-half gallon spirits. Continue to do so till the cask is full, often stirring it with a stick until all the sugar is dissolved. Then draw it out with as little exposure to the air as possible, put it into bottles that can be tightly and securely corked, and in two months it will be fit for use. Rack the wine into another sterilized demijohn and leave it in a cool, dark place for about six months. In three weeks or a month strain off the spirit; to each quart add one pound of loaf sugar clarified, and flavor with tincture of cinnamon or cloves. Grape Wine - Good Old Recipes In a large, cleaned, and sanitized gallon-sized glass container, dissolve sugar in water. Add all the ingredients and stir well. Put the blackberries into a sterilized brew bin and crush them gently. Rack the wine into another sterilized demijohn and leave it for four weeks. Ferment with yeast; let it stand four days to work in a warm place; and tun and paste paper over. Then take the thick scum off, and put the clear into a vessel fit for it, and let it stand a month; then draw it off, and rinse the vessel with some of the liquor. The best corks and champagne bottles should be used, and it is usual to wire and cover the corks with tinfoil, after the manner of champagne. Digest for a fortnight. Cool the mixture and add the raisins. Old-Fashioned Muscadine Wine Recipe Boil 1 gallon of water, cool it down and pour it over the fruit mixture. Let the whole stand in a cask to ferment for five or six days. TO MAKE ENGLISH CHAMPAGNE, OR THE FINE CURRANT WINE. There are many tasty apple-based beverages, but none of them compares with the delicious apple wine. Then put in a vessel fit for it, and when it is done working stop it up, and let it stand a month; then rack it off into another vessel, and let it stand five or six weeks longer. Dissolve the oil in alcohol; color with cochineal and burnt sugar. It may sound strange, but elderflower wine is a pretty delicious white wine that has a sweet flavor and is easy to make! When the water boils, put in the parsnips, and boil till they are perfectly tender; drain through a sieve or colander without pressing. Four quarts of dandelions. Can we not feel the ponderous presence, and smell the strong tobacco from the pipes of groups of stolid Dutchmen, of the days of Wouter Van Twiller, when we read of that one-time favorite beverage, Schiedam Schnapps? Take two gallons of raspberries, and put them in an earthen pot; then take two gallons of water, boil it two hours, let it stand till it is blood-warm, put it to the raspberries, and stir them well together; let it stand twelve hours. Let it stand three or four months and bottle it; it will be fit to drink in two months. Pull them from their stalks, and press them through a hair sieve. through the filtering-bag, and add to it To each pint of the juice allow one-half pound of loaf sugar. In cider countries and plentiful apple years, a most excellent raisin wine is made by employing cider instead of water, and steeping in it the raisins. Using a different bowl, dissolve the wine yeast in lukewarm water and wait for about 2 hours, to allow it to stand until it cools. Put it into a jug and let it stand five weeks. Then bottle for use. Well just for the fun of it! Try it for yourself! Extract the juice of the grape in any simple way; if only a few quarts are desired, we do it with a strainer and a pair of squeezers; if a large quantity is desired, put the grapes into a cheese-press made particularly clean, putting on sufficient weight to extract the juice of a full hoop of grapes, being careful that none but perfect grapes are used, perfectly ripe and free from blemish. Apples that have lain any time on the soil contract an earthy taste, which will always be found in the cider.). Flattered by my interest, my gentle hostess broke strict rules of etiquette and invited me to linger, showing me rare old gardens aglow with flowers, fruits, and vegetables that in due time would contribute to their store, and at parting various time-worn recipes were urged upon me, with verbal instructions and injunctions upon the best methods of putting them to test. Let water cool to 90 degrees F (32 degrees C), about 10 minutes. Stir in sugar, orange, lemon, and yeast; pour into a plastic fermentor and attach a fermentation lock. Bruise these spices, put them Easy Homemade Apple Wine Recipe - 2 Variations - FoodAllTime Dissolve in a little spirit of wine, and make up with orange wine so as to fill up the jug. Stir it daily. To all tastes not already corrupted by strong drinks, these unfermented juices are very delicious. Set it over a clear fire, and let it boil till all the scum is taken off. As loaf sugar is to be used for this wine, and it is not easily dissolved in cold liquid, the best plan is to pour over the sugar, three pounds in every gallon required, as much boiling water as will dissolve it, and stir till it is dissolved. Strain the juice into another sterilized brewing bin and add more water to arrive at one gallon again. The second infusion will be somewhat paler than the first, and must be lightened in color by adding one pint cherry brandy, with five or more gallons of raspberry brandy, and the third infusion will require more cherry brandy to color it. Put the blueberries into a sterilized basin and crush them with your hands or with a potato masher. Repeat. liquor; turn on four quarts more of water, One gallon of rectified spirits, one in five under hydrometer proof, one pound of loaf sugar, one tablespoonful of spirits of wine, one and one-third pennyweights of oil of peppermint, and as much water as will fill up the cask, which should be set on end. Set water over a gentle fire, putting to every gallon three pints of honey, and when the scum rises, take it off and let it cool. Distill with a pretty brisk fire. Boil the water and sugar a quarter of an hour, then pour it on the flowers and let it work three days; then strain the wine through a hair sieve, and put it into a cask. Two gallons good whiskey, one quart wild black berries, well bruised with stones broken, one pound common almonds, shelled, one-tenth ounce white sugar, one-tenth ounce cinnamon, one-tenth ounce cloves, one-tenth ounce nutmeg, well bruised. Boil two hours with twenty-three pounds of coarse moist sugar; three-quarters of a pound of ginger bruised, one-half a pound of allspice, and one ounce of cinnamon, loosely tied in a muslin bag, and two or three ounces of hops. Boil a gallon of water with each gallon of juice, putting to every gallon of water one ounce of cinnamon bark and six ounces of sugar candy finely powdered. Allow mixture to to cool. Dont forget to add a few Campden tablets to all the recipes. Put a small quantity of powdered charcoal in the wine, shake it, and after it has remained still for forty-eight hours, decant steadily. Strain it, and turn on, while hot, one gallon of molasses, two spoonfuls of the essence of spruce, two spoonfuls of ginger, one spoonful of pounded allspice. Put them into a cask. Rack the wine into another sterilized demijohn and leave it for four weeks. Fill a bag with leek-seed, or of leaves or twisters of vine, and put either of them to infuse in the cask. The cask is then nearly filled, the fermentation of the whole is checked, the process of racking is repeated until it becomes so, and is continued from time to time till the cider is in a quiet state and fit for drinking. . In a medium stockpot, dissolve brown and white sugar in two quarts water over low heat. The juice is placed in casks, which are kept quite full, and so placed under gawntrees, or stillions, that small tubs may be put under them, to receive the matter that works over. Yes! Stir it well; stop it close. The same cherries may be used a third time by covering them with overproof brandy and letting it infuse for six or seven weeks. Scald the fruit in a stone jar set in a kettle of water, or on a hot hearth. In a separate saucepan, bring raisins to a boil with 1 quart of water and cook for about 5 . In about a fortnight the fermentation will begin to subside; this may be known by the raisins remaining still. You will need the following supplies: Strain the mixture into a fermenting bucket, add the other ingredients and leave the mixture for five days. Then leave it to ferment. You should stop the fermentation process with the potassium sorbate when the wine stops bubbling. Then drain the liquor from kernels, and strain it through a line bag. . Cut a turf of grass and lay on the bung; let it stand a fortnight, and then bottle it. Bruise the seeds and spices, and put them together with the licorice, into the still with five and one-half gallons of proof spirit, and one gallon of water. Place the container in a cool and dry area, between 68 F and 72F. Then mix it with an equal quantity of white brandy. Cover the pot and leave it somewhere warm to ferment for 4-6 days. Boil 1 gallon of water and dissolve the sugar in it. When nearly cold add one quart of whiskey or brandy. Then put in the liquor, and stir it two or three times a day for three days; when it has done working, stop it up, and bottle it at three or four months old, if it is clear. Add to every gallon of juice three pounds of loaf sugar. To one pound of sugar, add one-half ounce of tartaric acid, two tablespoonfuls of good yeast. quantity of sugar to make it so. Damson, or Black Cherry Wine may be made in the same manner, excepting the addition of spice, and that the sugar should be finer. For this purpose use either morello cherries or small black cherries. Put it into a jug, and let it set a month. Take three pounds of sugar, and three quarts of water; let them boil together and skim it well. Bottle the wine and wait for six-twelve months, then taste the delicious drink! Let it boil in all two hours; meanwhile remove all the peel and white pith of the fruit, and squeeze the juice. It is pleasant in hot weather, and very good in fevers. Old Fashioned Parsnip Wine - Practical Self Reliance Take two pounds of fresh flowers of Dissolve the sugar in one quart of warm water; put all in a gallon jug, shake it well, fill the jug with pure cold water, let it stand uncorked twelve hours, and it is fit for use. It may be racked into other bottles a week after, and then it will be perfectly fine. Pull off the stalks of the cherries, and mash them without breaking the stones; then press them hard through a hair bag, and to every gallon of liquor, put two pounds of sugar. Mash and strain the berries through sieve. Pour a one-half- cup of the hot water into a measuring cup and then add the yeast. 3 lbs. To every quart of water put a sprig of rue, and to every gallon a handful of fennel roots; boil these half an hour, then strain it out, and to every gallon of this liquor put three pounds of honey. Cover container with a clean cheesecloth or kitchen towel and place in a dark and cool area, ideally between 68 F and 72 F. Raspberry brandy is infused nearly after the same manner as cherry brandy, and drawn off with about the same addition of brandy to what is drawn off from the first, second, and third infusion, and dulcified accordingly, first making it of a bright deep color, omitting cinnamon and cloves in the first, but not in the second and third infusion. Watermelon Wine: Sweet, Pink, and Refreshing, 11. So let it stand till it is fine, then bottle it up, and drink it with lumps of double refined sugar in the glass. Put them into one quart of luke-warm water, and let them infuse for two days in a covered vessel. The cider must be drawn off into very clean, sweet casks and closely watched. Wait three months. Then strain it off, and to every gallon of liquor put three pounds of loaf sugar. When it is cold, put it into bottles and open the corks every day for a fortnight, and then stop them close. It doesn't make a difference if you use raisins or sultanas. Bring again to a boil and bottle directly, boiling hot, cork and seal, or put into patent bottles. Pound it fine, and brown it in a pot, like coffee. 6 lbs. The easiest way to make your own wine vinegar is to leave an open, 3/4-full bottle of wine in a warm place for a couple of weeks. Stir the above, and let it stand five or six hours before using. I have tried a few and this one is by far the best. Take three pounds of ripe black currants, one-quarter dram cloves, one-quarter dram cinnamon, nine pints proof spirit, one and three-quarters pounds sugar. 3 Add yeast to 4 oz of warm (not boiling) water and stand for 10 minutes. After the initial ferment, filter out the solids and move the liquid to your carboys. The best method of making these wines is to put in the pips dry, when the fermentation of the wine has subsided. Add the juice of one lemon and the yeast nutrient to the mixture. Place a cloth over the mouth of the jar and then screw on the lid. In this state it is called koumiss. To every pailful of currants, on the stem, put one pailful of water; mash and strain. Let it be close stopped, and at three months' end bottle it off. Bung it down close and let it stand three weeks or a month; then strain it off in a jelly-bag, and when fine, bottle it off. Keep in warm room three weeks, then bottle. Crush pears with a potato masher or well washed hands. Raisin wine is sometimes made in large quantities, by merely putting the raisins in the cask, and filling it up with water, the proportion as above; carefully pick out all stalks. Then pass it through a hair sieve, and with a spoon press it as dry as you can, and put it in a runlet fit for it, and put to it the rinds of the other three oranges, cut as thin as the first; then make a syrup of the juice of five oranges with one-quarter pound of white sugar. Once a week or so it may be looked to; if the paper is burst, renew it, and continue to do so until it remains clear and dry. First, dissolve the citric acid in the water, then add to it the brandy; next, mix the raisin wine, porter, and orange-flower water together; and lastly, mix the whole, and in a week or ten days it will be ready for drinking and of a very mellow flavor. Take ten quarts of fruit, bruise it, and add to it five quarts of water. Slice the parsnips and add them to a saucepan with about 1 gallon of water. I live in Nebraska and they are everywhere right now! It may be bottled, but is apt to fly; and if made exactly by the above directions, and drawn from the cask, it will sparkle like champagne. Let it stand ten days, draw it off carefully, fine it down, and again rack it into another cask. It is a good way to do thus far the last thing at night; then it is just fit to set working the first thing in the morning. Take one teaspoonful of oil of caraway, four drops of cassia-lignea oil, one drop of essence of orange peel, one drop of essence of lemon, five quarts and a gill of spirits, one and three-fourths pounds of loaf sugar. Blackberry Wine: A Fruity Wine for All Occasions 2. Watermelon is healthy. The olive oil will gradually rise to the top and carry the ill flavor with it. A pleasant liquor. Usquebaugh is a strong compound liquor, Combine the sugar with 2 quarts of the hot water and pour over the fruit. Bottle the wine and let it mature for at least ten years! This is considered the finest cordial yet known; it will therefore be necessary to be particularly careful that the spirit is perfectly clean, and as much as possible free from any flavor of its own. Boil them in water till the damsons burst, frequently breaking them with a flat stick; then strain and return the liquor to the copper. It's better to leave some of the liquid behind in the solids than to have solids in your carboys. Strain the liquid into a sterilized demijohn. Take fifteen pounds of cherries, fifteen pounds of gooseberries, three and one-half pounds mulberries, five pounds raspberries. as much honey as will cause an egg to rise Put the pulp of the fruit into a gallon more water; stir it about and let it stand twelve hours. Pour the liquor boiling hot over them, and when cold, work it with one-half pint of balm two days; then pour it through a flannel or sieve; then put it into a barrel fit for it, with one-half ounce of isinglass well bruised. Wine is most commonly made using grapes but the truth is it can be made using a wide variety of fruits, flowers or even honey! They will give a pleasant flavor to the wine, which will become clear in about two months, and may be drawn off and bottled. Let it stand for two days; then draw it off, put it into a clean cask, and to every gallon of liquor add two and one-half pounds of good sugar. Then drain the liquor and put it into the cask, filling it up as it works over; this it will do for two months. Bung it up close and let it stand six or twelve months; then bottle it off. Fill the jug the rest of the way with cold water. Then bottle it, and in every bottle put a very small lump of double refined sugar. Shake; let stand in kitchen six hours, then on ice for twenty-four hours; serve ice cold. The Old Fashioned is one of the earliest whiskey cocktails in modern record, thought to have been developed in the early 1800s. Sugar down the berries overnight, using more sugar than you would for the table, about half as much again. It is delicious for sick and well. Having procured berries that are fully ripe, put them into a tub or pan with a tap to it, and pour upon them as much boiling water as will just cover them. Churches believing in literal eating and drinking at the Lord's supper could in this way avoid the poisonous fermented spirits and drink the pure unfermented juice of the grape, as was doubtless done by the primitive Christians. Let it remain in a tub for ten days, stirring it from the bottom every day, then put it into a cask for a year. Your fruit should always be prime, and gathered dry, and picked clean from stalks, etc. Take a pint of water and two quarts of brandy, and put them into a pitcher large enough to hold them and four pints of raspberries. Yeast meets grape juice in an environment that allows fermentation. Homemade Wine Recipe One of the best and most common ways of making cherry brandy is to put the cherries (being first clean picked from the stalks) into a vessel till it be about half-full; then fill up with rectified molasses brandy, which is generally used for this compound, and when they have been infused sixteen or eighteen days, draw off the liquor by degrees, as wanted. Digest for a month, strain with expression, and then add three-quarters pound of sugar. The principal difference between ginger pop and ginger beer is that the former is bottled immediately, the other is first put in a barrel for a few days. Rhubarb Wine Recipe and Full Winemaking Instructions How to Make Elderberry Wine - Elderberry Wine Recipe 1 Gather supplies. This method is preferred for two reasons: first, it may be performed at any time of the year when lemons are cheapest, and when other wine is making; second, all waste of the pips is avoided. Put it into the hogshead, bung close, and roll it about, or otherwise well agitate it, for three or four hours, then gib, and allow it to settle. Winemaking Homemade Wine Recipes Here are some of the most popular recipes for making wine, suitable for both beginners and more experienced winemakers. Pineapple Wine: A Recipe You Should Try, 7. Add a gallon of water and stir well to dissolve the sugar. To every gallon of water put three and one-half pounds of honey, and boil them together three-quarters of an hour. Two gallons damson juice, two gallons cider, three-quarters ounce sloe juice, one pound sugar, one pound honey. Take a pitcher that will hold as much as you want to use, for my family I use a gallon pitcher, fill it nearly full of fresh sweetened water, add some of the preparation already described, and a few drops of essence of lemon, and you will find it equal to the best lemonade, costing almost nothing. Boil fourteen pounds of good moist sugar with five gallons of water, and one ounce of hops. Rack the wine into another sterilized demijohn and leave it for three weeks. When the sugar is dissolved, run it through the filtering bag, and to every five pints of liquor add four pints of proof spirit, together with the same proportion of spirit drawn from spices. Pour the cider as it comes from the press into the top of this barrel, drawing it off as soon as it comes out at the bottom into air-tight casks, and let it stand in the cellar until March. Clarify the cider with one-half gill of skimmed milk, or one teaspoonful of dissolved isinglass, and add one and one-half pints of pure spirits. Leave in a dark place for about five days. 8 Ultra-Simple Cocktails Made with Booze, Bitters, and - Food & Wine Take one pound of parsnips cleaned and sliced. Dandelion Wine Recipe Take one-half pound of French barley and boil it in three waters, and save three pints of the last water, and mix it with one quart of white wine, one-half pint of borage water, as much clary water, a little red rose-water, the juice of five or six lemons, three-quarters pound of fine sugar, the thin yellow rind of a lemon. Let the sweetmeats be cut in pieces very thin, and put with the spice into a bag, and hang it in the vessel when you stop it up. Then dissolve two pounds of sugar in one and one-half pints of rose-water, and add to it the distilled liquor. 2. This plan will apply equally well to raspberries, cherries, mulberries, and all kinds of ripe summer fruits. My dad made elderberry wine when I was a little kid. If it is bubbling, leave for about one week in a dark place, stirring the mixture two times each day. In about ten days it will be ready to strain off; bottle and seal, or put in a cask and cork tight. In the same manner is currant and raspberry wine made; but cherry wine differs, for the cherries are not to be bruised, but stoned, and put the sugar and water together, and give it a boil and a skim, and then put in your fruit, letting it stew with a gentle fire a quarter of an hour, and then let it run through a sieve without pressing, and when it is cold put it in a vessel, and order it as your gooseberry or currant wine. When cool, rouse it well, and leave it to settle for a few days, then rack it off into a clean cask, and bung it down. Rub them together, and add, by degrees, two pints spirits of wine, four pints water. Pour it, without straining, on to two pounds of raisins. If the wine is not bubbling, use a different yeast nutrient. If the knock sounds like a dull thud, it is underripe. It is a great object to retain much of the carbonic gas in the cider, so as to develop itself after being bottled. Stir and pour into a jar. 23 recipes for leftover wine | Live Better | The Guardian

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