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.
Recipes for making fruit wines allow tannin in the fruits. Tannin is an important part of the flavour of the wine; though few people realize it. Yet they soon know when there is too much because the wine takes on the flavour or 'tang' of strong unsweetened tea. Note. The little tannin has given to fruit wines are usually just the right amount. Usually, there is no tannin present in dried fruit wines. Thus, it is as well to add one tablespoonful of freshly made tea-not too strong-to make a good deficiency. Special grape tannin is available, but tea is a cheap and handy source of which you might as well make use. In addition, you can include tea in the recipes.
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.
1.Prepare the raisins, prunes and wheat as has already been advised. Then put them with the sliced oranges and lemons in the fermenting vessel. 2.Boil half the sugar in 7 pints water for two minutes and pour over the ingredients while still boiling. 3.Allow to cool and add the yeast. 4.Cover as directed and ferment the mixture for 10 days. Crush it well each day and stir up the wheat and cover again at once. 5.After 10 days, strain out the solids, and wring out as dry as you can and put the strained liquor in a gallon of jar. 6.Boil the rest of the sugar in the remaining two pints of water and when cool add it to the rest. 7.Cover as directed or fit fermentation lock and leave until all fermentation has ceased. IRISH WHISKEY 2 lb. wheat, 1 lb. raisins, 1 lb. potatoes, 2 lemons, 4 oranges, 1 oz. yeast, 3 lb. sugar, 9 pts. water.
RAISIN WINE 3 lb. raisins, 3 lemons, 2 lb. sugar, 9 pts. water, 1 oz. yeast, 1 tablespoonful of freshly made tea. 1.Less sugar than usual is required here because the large amount of raisins will give a lot of sugar to the wine - which will not be dry. For a dry raisin wine use only one and a quarter pound of sugar. Put the raisins and the sliced lemons and the tea in the Fermenting vessel. 2.Boil all the sugar in all the water (or half the water at a time if your saucepan is on the small side), and add the rest while boiling. 3.When cool, add the yeast and ferment for fourteen days, stirring daily and covering again at once. Strain and wring out as dry as you can and put the strained liquor into a gallon jar. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.
Recipes for making fruit wines allow tannin in the fruits. Tannin is an important part of the flavour of the wine; though few people realize it. Yet they soon know when there is too much because the wine takes on the flavour or 'tang' of strong unsweetened tea. Note. The little tannin has given to fruit wines are usually just the right amount. Usually, there is no tannin present in dried fruit wines. Thus, it is as well to add one tablespoonful of freshly made tea-not too strong-to make a good deficiency. Special grape tannin is available, but tea is a cheap and handy source of which you might as well make use. In addition, you can include tea in the recipes.
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.
1.Prepare the raisins, prunes and wheat as has already been advised. Then put them with the sliced oranges and lemons in the fermenting vessel. 2.Boil half the sugar in 7 pints water for two minutes and pour over the ingredients while still boiling. 3.Allow to cool and add the yeast. 4.Cover as directed and ferment the mixture for 10 days. Crush it well each day and stir up the wheat and cover again at once. 5.After 10 days, strain out the solids, and wring out as dry as you can and put the strained liquor in a gallon of jar. 6.Boil the rest of the sugar in the remaining two pints of water and when cool add it to the rest. 7.Cover as directed or fit fermentation lock and leave until all fermentation has ceased. IRISH WHISKEY 2 lb. wheat, 1 lb. raisins, 1 lb. potatoes, 2 lemons, 4 oranges, 1 oz. yeast, 3 lb. sugar, 9 pts. water.
RAISIN WINE 3 lb. raisins, 3 lemons, 2 lb. sugar, 9 pts. water, 1 oz. yeast, 1 tablespoonful of freshly made tea. 1.Less sugar than usual is required here because the large amount of raisins will give a lot of sugar to the wine - which will not be dry. For a dry raisin wine use only one and a quarter pound of sugar. Put the raisins and the sliced lemons and the tea in the Fermenting vessel. 2.Boil all the sugar in all the water (or half the water at a time if your saucepan is on the small side), and add the rest while boiling. 3.When cool, add the yeast and ferment for fourteen days, stirring daily and covering again at once. Strain and wring out as dry as you can and put the strained liquor into a gallon jar. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.
About the Author:
For years, Olivia Frisch has been learning the tricks to making 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 making homemade wine, follow the link.
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