Wines made from dried fruits and grains make excellent wine. Of course, they need time to mature or reach their best years, though at one year old they become a very excellent wines. As with root wines the addition of some acid is very important, and this is put into the ‘must’ as oranges and lemons.
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.
Most of the dried fruit must heavily sulphited to prevent fermentation and most wheat or other grain has been in contact with all sorts of dirt, dust and bacteria. Thus, they must be well cleansed before use. To do so, you have to break up the raisins and drop them into boiling water and as soon as the water boils again cut-off the heat, strain the raisins and throw the water away. The raisins are then ready to use. Do the same with wheat or other grain, but use a separate saucepan; they are then ready to use.
DATE WINE 3 lb. of packeted or loose dates, 1 lemons, 6 oranges, 2 lb. sugar, 9 pts. water, 1 oz. yeast 1 tablespoonful of freshly made tea. The method of preparing ingredients and for making this wine is identical to that given in the recipe for making dried apricot wine. Date wine has very little flavour of its own, thus lemons and oranges must be added to give a nice flavour, and the amount of oranges here will make it into a lovely wine. But if you wish to make a wine of little flavour for some special purpose, let’s say for example, blending it with one that has too much flavour or for flavoring as you wish with an extract or whatever you may have in mind, then use no oranges at all. PRUNE AND RAISIN VINTAGE 3 lb. prunes, 1 lb. raisins, 1 lb. wheat, 2 lemons, 2 oranges, 3 lb. sugar, 9 pts. water, 1 oz. yeast.
1.Wash the prunes in water in which one Campden tablet has been dissolved and put them in the fermenting vessel. 2.Boil two pounds sugar in seven pints water and pour over the fruit while boiling. Allow to cool and add the yeast. Cover and ferment for ten days, crushing well each day as soon as the fruit has become soft. 3. After ten days, crush well and strain out the solids. Wring out as dry as you can and put the strained liquor in a gallon jar. Boil the rest of the sugar in the remaining two pints of water and when cool add 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,
For years, Olivia Frisch has been learning the tricks to brewing a fabulous homemade wine. Did you realize you can even use dried fruits & grains to make a professional tasting vino? It’s not as difficult of a process as you might have thought. To learn more about brewing homemade wine, follow the link.
Tags: homemade wine, Wine and Spirits