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Favorite Wine Making Recipes
equal amount of water and to each gallon of solution add
three pounds of brown sugar (brown sugar, by the way, is
most easily absorbed and makes alcohol faster than white
sugar; hence its suggestion here).
Put into large bottles, as with grape and blackberry
wines, until fermentation ceases to make bubbles in vent
jars in which each hose rests. Siphon off as in other recipes
and when thoroughly clear, siphon into ordinary bottles and
cork tight. It requires from ten months to a year for elder
berry to be really tasty for drinking.
RAISm WINE
By observing the following formula you may make as
much or as little raisin wine as you wish. To avoid carrying a
heavy receptacle, it might be best to place an empty boiler
on your gas range—but don't hght the flame until you have
ingredients mixed in it.
To each pound of raisins pour into the boiler one gallon of
water and add to each gallon of water two and a half pounds
of brown sugar. (Some folks use yeast to expedite fermenta
tion, but it doesn't help the flavor and it is best to let nature
take its course with the sugar fermentation).
Now let this mixture simmer over a slow flame but not
boil,for about an hour and a half. Remove and let coolfor a
while until just lukewarm, then pour entire contents into
stone or earthenware crock or crocks, as in the other recipes
heretofore given. Let stand covered for not more than four
days, stirring twice a day. Then siphon off, as before, into
large bottles and go through the same process as in the black
berry, grape and elderberry wines, bottling after fermenta
tion ceases. In the case of raisins, however,the wine does not
become really palatable for a year after bottling.
DANDELION WINE
For every two quarts of dandehon blossoms(no stems to
get into mixture) add two lemons and one orange, all seeded
and sliced. Pour over them four quarts of boiling water and
let stand for 24 hours.
Siphon off into another crock and add to each such
quantity mixture four pounds of brown sugar and half