Wine/Liquor Recipes & Tutorials

One thing I suggested earlier was making wine from fresh fruit. If you’re interested in giving this a whirl, here are a bunch of recipes that I found for you that will help get you on your way!

Fresh Fruit Wines:

Method 1 makes wines of the heaver type; their flavors are more pronounced, and their color more full than those produced by method 2.

Those wishing for lighter wines more suitable for serving with meals should use method 2. The main difference in the two methods is that we ferment the fruit pulp itself in method 1, and the juice only in method 2.

When fermenting the pulp, we must get far more from our fruits. But we do not want too much in a light wine; otherwise, the subtle difference between a heavier wine and the popular lighter wines is lost.

The short pulp ferment of method 1 ensures that we get all of the flavors from our fruits in the right proportion.

The best method to use for each type of fruit is given with each recipe. You should take into account that varying amounts of fruit and sugar with the use of the proper method will produce distinctly different types of wine.

METHOD 1

Crush the fruit by hand in a polythene pail and pour on one quart of boiled water that has cooled. Mix well. Crush one Campden tablet and dissolve the powder in about half an egg cupful of warm water and mix this with the fruit pulp.

Leave the mixture for one or two hours. A little bleaching will take place, but this is nothing to worry about. Then, take one-third of the sugar to be used and boil this for one minute in three pints of water.

Allow this syrup to cool and then stir into the pulp. Then add the yeast (or nucleus) and ferment for seven days. After seven days, strain the pulp through fine muslin or other similar material and wring out as dry as you can. Put the strained wine into a gallon jar and throw the pulp away. Then boil another one-third of the sugar in one pint of water for one minute, and when this has cooled, add it to the rest. Plug the neck of the jar with cotton wool or fit a fermentation lock and continue to ferment in a warm place for a further ten days.

At this stage, if you don’t have a spare jar, pour the wine into a polythene pail leaving as much of the deposit in the jar as you can. Clean out the jar, sterilize it and return the wine to this. The remaining one-third of the sugar may now be boiled for one minute in the remaining pint of water. When this has cooled, add it to the rest. Refit the lock or plug the neck of the jar with fresh cotton wool. After this, the wine should be left in a warm place until all fermentation has ceased.

NOTE: If there is not quite enough space for all of this last lot of syrup, put the remainder in a sterilized screw-top bottle and store for a few days in a cool place. The syrup may be added when fermentation has reduced the level of the liquid in the jar. If you have to do this, don’t forget to refit the lock.

METHOD 2

Crush the fruit in a polythene pail and add one quart of boiled water that has cooled. Mix well. Crush one Campden tablet and dissolve the powder in about half an egg cupful of warm water and mix this with the fruit pulp. Leave the mixture in a cool place for twenty-four hours, stirring twice during that time. Strain through fine muslin or other similar material and squeeze gently but not too hard. Discard the fruit pulp.

Then boil one-third of the sugar in half a gallon of water for one minute and allow it to cool. Mix this with the juice and return the lot to the polythene pail. Then add the yeast (or nucleus), and ferment for ten days. Then, pour the wine into a gallon jar leaving as much of the deposit behind as you can. Boil another one-third of the sugar in half a pint of water for one minute, and when it is cool, add it to the rest. Plug the neck of the jar with cotton wool or fit a fermentation lock and ferment in a warm place for fourteen days.

After this, boil the remaining sugar in the remaining half-pint of water for one minute, and when cool, add it to the rest. Refit the lock or plug the neck of the jar with fresh cotton wool and leave in a warm place until all fermentation has ceased. The recipes are designed to make one gallon of wine. If two gallons are being made at once twice, the amount of each ingredient must be used (including Campden tablets), and the sugar and water added in double quantities. This principle applies where three or four gallons are being made, and it is easy enough to work out. Just to be sure that mistakes do not occur when adding the syrup-sugar and water-stick a label on the jar and note on this, the amount added.

Readers will be quick to appreciate that certain fruits are more suitable than others for making certain types of wine. It would be as hopeless to try to make port from rhubarb as it would be to try to grow potatoes on a pear tree, and I think it is in this respect that many people go astray. They make wines from the cheapest and most readily available fruits, but they do not give the slightest thought to what the result will be or whether they will like it or not.

Before you begin decide on the type of wine you are most likely to prefer and then use the fruit and the method which will make this type of wine. Elderberries make an excellent port-style wine so that from this lowly wild fruit, we may obtain not only a full-bodied port-style wine but also a Burgundy style, a claret, and others according to the whim of the operator.

Blackberries make similar wines, as do certain varieties of plums, damsons, and black currants. The juice from lighter-colored fruit such as raspberries, loganberries, red and white currants, and others make excellent table wines. Every recipe is preceded by the type or style of wine that can be expected from each recipe. I say ‘expected’ because to guarantee that the wine will be identical to the one expected would be unwise. Still, only because the amounts of sugar and acid present in the fruits vary from season to season -indeed, they vary with the type of tree, soil, situation, and with the sort of summer we have had while the fruits have been growing. A hot summer produces fruits containing more sugar and less acid than a wet sunless summer when the effect is the reverse.

Each recipe includes the name of the best yeast to use. Merely sprinkle it over the surface of the ‘must’ at the time given in the method you are using.

A final word. Make sure all fruits are ripe, which is far more critical than most people imagine. Half-ripe fruits or those with green patches on them should be discarded as it needs only one or two of these to give a gallon of wine an acid bite. Fully ripe fruit is essential if we hope to make the best wine.

When we have decided that our garden fruits are ripe enough or those you have your eye on in the hedgerows, leave them for another three or four days before gathering.

RECIPES 1 – 32 (BERRY WINES)

1. BLACKBERRY WINE (Port Style):
4lb. blackberries, 4lb. sugar (or 5lb. invert), 7pts. water, port yeast, nutrient.
Use method 1. Ferment the pulp.

2. BLACKBERRY AND ELDERBERRY WINE (Port Style):
2 1/2lb. elderberries, 2 1/2lb. blackberries, 7pts. water, 3 1/2lb. sugar (or 4lb. invert), port yeast, nutrient.
Use method 1. Ferment the pulp after crushing and mixing.

3. BLACKBERRY WINE (Burgundy Style):
4-5lb. blackberries, 3 3/8lb. sugar (or 4lb. invert), burgundy yeast, nutrient, 7pts water.
Use method 1. Ferment the pulp.

4. BLACKBERRY WINE (Beaujolais Style):
4 1/2lb. blackberries, 2 1/2lb. sugar (or 3lb. 2oz. invert), burgundy yeast, nutrient, 7pts. water.
Method 1 was used. The wine was, of course, dry.

5. BLACKBERRY WINE (Light Table Wine):
3lb. blackberries, 3lb. sugar (3 3/4lb. invert), 7pts. water, burgundy yeast, nutrient.
Use method 2. Ferment the diluted juice.

6. BLACKCURRANT WINE (Port Style):
4lb. blackcurrants, 1lb. raisins, 3lb. sugar (or 3 3/4lb. invert), port yeast, nutrient.
Use method 1. Ferment the pulp with the raisins.

7. BLACKCURRANT WINE (Port Style):
4lb. blackcurrants, 7pts. water, 3 1/2lb. sugar (or 4lb. invert), port yeast, nutrient.
Use method 1. Ferment the pulp.

8. BLACKCURRANT CLARET:
4lb. blackcurrants, 2 1/2lb. sugar 3lwater, all-purpose wine yeast
Use method 2. Ferment the diluted juice.

9. BLACKCURRANT WINE (A Light, Sweet Wine):
3 3/4lb. blackcurrants, 3 1/2lb. sugar (or 7pts. water, all-purpose wine yeast, nutrient.
Use method 2. Ferment the diluted juice.

10. CHERRY WINE (A Delightful Sweet Wine):
8lb. black cherries, 7pts. water, 3 1/2lb. invert), all-purpose wine yeast or Bordeaux nutrient.
Use method 1 Weight with stones and ferment the pulp.

11. CHERRY WINE (A Light Dry Wine):
8lb. black cherries, 7pts. water, 2 1/2lb. sugar (or 3 1/4lb. invert), sherry yeast is best, all-purpose wine yeast, nutrient.
Use method 2. Ferment the strained diluted juice.

12. REDCURRANT WINE (Light Table Wine):
3lb. red currants, 7pts. water, 3lb. sugar, (or 3 3/ invert), all-purpose wine yeast, nutrient
Use method 2. Ferment the strained dilute.

13. REDCURRANT WINE (A Light Medium-Sweet Wine):
4lb. red currants, 7pts. water, 3 1/2lb. sugar (or 4 invert), all-purpose wine yeast, nutrient.
Use method 2. Ferment the strained diluted juice.

14. DAMSON WINE (Port Style):
8lb. damsons, 7pts. water, 4lb. sugar, (or 5lb. inv) port yeast, nutrient.
Use method 1. Weight with the stones and ferment the pulp.

15. DAMSON WINE:
Suitable for making into Damson Gin-See ‘Recent Experiments’. 5lb. damsons, 7pts. water, 3lb. sugar (or 3 3/4lb. invert), all-purpose wine yeast, nutrient.
Use method 1. Weight with the stones. Ferment the pulp.

16. DAMSON AND ELDERBERRY WINE (Port Style):
3lb. damsons, 1 1/2lb. elderberries, 3 1/2lb. sugar (or 4lb. invert), port yeast, nutrient, 7pts. water
Use method 1. Ferment the pulp.

17. DAMSON AND DRIED PRUNE WINE (Burgundy Style):
Prunes should be soaked overnight and the prunes added in the crushed state to the crushed 4lb. damsons, 2lb. dried prunes, 7pts. water, 3lb. sugar (or 3lb. invert), 7pts. diluted juice.

18. RASPBERRY WINE (Light, Dry):
4lb. raspberries, 2 1/2lb. sugar, (or 3lb. 2oz. invert), 7pts. water, sherry yeast or all-purpose wine yeast, nutrient.
Use method 2. Ferment the strained diluted juice.

19. RASPBERRY WINE (Sweet Dessert):
4 lbs. raspberries, 1lb. raisins, 7pts. water, 3 1/2lb. sugar, (or 4lb. invert), all-purpose wine yeast and nutrient.
Use method 2. Ferment the strained diluted juice but with the chopped raisins for the first seven days.

20. ELDERBERRY WINE (Port Style):
4lb. elderberries, 7pts. water, 4lb. sugar (or 5lb. invert), port yeast, nutrient.
Use method 1. Ferment the crushed pulp.

21. ELDERBERRY WINE (Medium Dry):
3 1/2lb. elderberries, 3lb. sugar (or 3 3/4lb. invert) 7 pts water, sherry yeast or all-purpose wine yeast, nutrient.
Use method 2. Ferment the strained diluted juice.

22. ELDERBERRY CLARET (Dry, of course):
3lb. elderberries, 2 1/2lb. sugar (or 3lb. invert), 7pts. water, sherry yeast or all-purpose yeast, nutrient
Use method 2. Ferment the strained diluted juice.

23. PLUM WINE (Burgundy Style):
8lb. plums, any fully ripe variety is suitable, 7pts. water, 3lb. sugar (or 3 3/4lb. invert), burgundy yeast, nutrient.
Use method 1. Weight with the stones and ferment the crushed pulp.

24. PLUM WINE (Port Style):
Dark red, fully ripe fruits must be used. 10lb. plums, 7pts. water, 3 1/2lb. sugar (or 4lb. invert), port yeast, nutrient.
Weight with the stones. Use method 1. Ferment the crushed pulp.

25. RHUBARB WINE:
This wine is best made on the dry side and used as an appetizer. If you try to make it sweet, it would have to be slightly too sweet. Four pounds of sugar will make it a medium-sweet wine, but even this will not reduce the acidity, which gives this wine its character, which, unfortunately, is causing it to lose its popularity. It is possible to remove the acid by using precipitated chalk, but this is hard for beginners and a practice which, in any case, alters the whole flavor of the resulting wine.

5lb. rhubarb, 3lb. sugar (or 3 3/4lb. invert), 7pts. water, sherry yeast or all-purpose wine yeast, nutrient.
Crush the rhubarb with a rolling pin, starting in the middle of each stick. Soak for five days in three pints of water (boiled), and in which one Campden tablet has been dissolved. Then strain, wring out, dry and warm just enough to dissolve half of the sugar.

Having done this, ferment for ten days and then proceed as you would with any other recipe here, adding the rest of the sugar and water in stages.

26. LOGANBERRY WINE:
3 to 4lb. loganberries, 3lb. sugar (or 3 ¾lb. invert), burgundy yeast, nutrient, 7 pts water.
Use method 1. Ferment the crushed pulp.

27. GOOSEBERRY WINE (Table Wine):
6lb. gooseberries, 3.5 lb. sugar (or 4 ¼lb. invert), 7pts. water, tokay yeast or all-purpose wine yeast, nutrient.
Use method 1. But ferment pulp for three days.

28. GOOSEBERRY WINE (Sherry Style):
The best gooseberries for this wine are those that have been left on the bushes to turn red or yellow, according to variety. They should be firm but soft and, at the same time, not damaged. Any damaged ones and any with a suggestion of mold or mildew on them must be discarded.

For a dry sherry style, use 2 1/2lb. sugar, for a medium-dry use 3lb., and for a medium sweet use 3 1/2lb., or the corresponding amounts of invert sugar. 5lb. gooseberries, 7pts. water, sugar (as above), sherry yeast or all-purpose wine yeast, nutrient.
Use method 1. But ferment the pulp for five days only.

29. WHORTLEBERRY WINE (Burgundy Style):
Whortleberries are a small wild fruit that many people come to the country to pick; they make excellent jams and jellies – and outstanding wines, otherwise known as ‘herts.’

6pts whortleberries, 7pts. water, 3lb. sugar (or 3 3/4lb. invert), burgundy yeast, nutrient.
Use method 1. Ferment the pulp.

30. WHORTLEBERRY WINE (Port Style):
8pts. whortleberries, 7pts. water, 4lb. sugar (or 5lb. invert), port yeast, nutrient.
Use method 1. Ferment the pulp.

31. WHORTLEBERRY WINE (Table Wine):
5pts. whortleberries, 7pts. water, 2 1/2lb/ sugar (or 3lb. 2oz. invert), all-purpose wine yeast, nutrient.
Use method 2. Ferment the strained diluted juice.

32. SLOE WINE:
4lb. sloes, 3lb. sugar (or 3 3/4lb invert), 7pts. water. All-purpose wine yeast, nutrient.
Sloes make a delightful wine, which is very popular with those living in the country and is particularly suitable for turning into sloe gin. Not more than 4lb. should be used owing to their astringency. Use method 1. But ferment pulp for three days only.

Extract Tutorial:

This lesson will show you how easily the flavor of world-famous liqueurs and other commercial products may be added with the minimum of utensils and labor; indeed, this is probably, if not decidedly, the simplest, the least troublesome and the most rewarding of all adventures in winemaking.

In what is known as T’Noirot Extracts, we have a readily prepared ingredient and, as will be seen in the recipes, no preparation is needed, the stuff is ready to use.

When making these wines, please use good quality yeast and nutrient, for the results obtained in this way will surpass any you can hope to achieve by using bakers’ yeast and no nutrient.

It will be seen in the recipes that Invert sugar has been included because this gives the best results here. Invert sugar contains a little acid, and this is essential in wine-making as we have already seen. If you use household sugar, you will have to add the juice of one lemon or a one-eighth ounce of citric acid to give just the tiny amount of acid required.

When adding the extract to the prepared syrup (sugar-water), make sure you get all of it out of the bottles.

When deciding which extract to use, you must first decide on which you are likely to prefer (unless you know in advance and from experience that you like Vermouth or Kirsh or cherry brandy) and then choose that one. In this way, you will make a wine that might disappoint you-after all; not all tastes are the same.

VERY IMPORTANT: The method we shall be using calls for adding these very highly concentrated flavorings to a very small amount of liquid, to begin with.

The flavor will be very, very strong, so do not sample it, and the odor given off might strike people as not quite pleasant. It is quite natural, so do not be put off using them because of this. And don’t take a ‘sniff’ of the wine during the early stages, for the same reason.

T’NOIROT EXTRACTS AND WHAT THEY ARE MADE OF:

The following list contains the names of most of the T’Noirot Extracts that we shall be using in this Lesson, and beside each appears details of their contents. The extracts are scientifically blended to give flavors identical to the world-famous liqueurs of the same names. Thus you are assured of the real thing and not a synthetic substitute.

These flavorings are highly concentrated and should not, therefore, be judged by their odor. Anyone smelling the raw, undiluted material or sampling the wines made from the extracts is likely to imagine that something is not quite right.

Do not pay any attention to the strength or pungency of the odor and do not sample any wines being made from the extract until fermentation has almost ceased. Even at this stage, it is not wise to try to judge the wine. Wait, I implore you until fermentation has ceased altogether, and the wine has been clear for at least a month. As with all other wines, the flavor improves immensely with age.

And let me just add that the oil of juniper mentioned in other parts of this book is an extract of juniper berries – juniper being an ornamental shrub grown a good deal in this country.

LIQUEUR GREEN CONVENT / LIQUEUR YELLOW CONVENT

Both distilled from plants growing in the high mountain regions. These two established the now world-wide reputation of T’Noirot.

CURACAO, RED / CURACAO, WHITE
Two liqueurs of Dutch origin distilled from small green oranges.

CHERRY BRANDY
It is made from unfermented cherries.

DANZIG
A liqueur of German origin.

KUMMEL
Of continental origin, it is extracted from the caraway seed. Wine made from this extract would act as a stimulant of the digestive organs.

MIRABELLE
It is distilled from the famous Lorraine plum.

PRUNELLE
It is distilled from the wild plum.

Many of the extracts contain blends of bitter and aromatic plants – Vermouth being a good example of this. We are all well aware of the delicate flavors of the French and Italian Vermouths and will thus be enabled to appreciate the value of all the T’Noirot Extracts, for they bring us something unique when it comes to making wines from them.

As will be seen in the recipes, it is advised carrying out the entire fermentation in the gallon jar. Still, if you would prefer to ferment for the first ten days in a polythene pail, by all means, do so, but make certain, it is covered as directed earlier. If you do this, give the liquor a good stir before putting it into the jar; otherwise, some of the deposit and a lot of flavoring may be lost. Do not on any account divide the liquor, say, into two half-gallon lots because half-gallon jars happen to be available. Keep it as one until all fermentation has ceased. When this has happened, the clearer wine may be siphoned off the deposit into another jar and put away to clear. When clear, it should be bottled.

CHERRY BRANDY WINE

6 bottles of cherry brandy extract, 3 lb. sugar (or 3 ¾ invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes, allow to cool, and pour into the gallon jar. Then add the extract, yeast, and nutrient.

Cover as directed of fit fermentation lock and ferment in a warm place for ten days. Then boil another third of the sugar in a further quart of water for two minutes, and when cool, add this to the rest. Cover again as before or refit the lock and continue to ferment in a warm place for a further fourteen days. After this, boil the rest of the sugar in the remaining quart of water as before, and when cool, add the rest. Cover again or refit the lock and leave in a cool place until all fermentation has ceased.

VERMOUTH (ITALIAN)

6 bottles of Italian Vermouth extract, 3 lb. sugar (or 3 3/4 lb. invert), yeast and nutrient.

Boil one-third of the sugar in a half-gallon of water for two minutes. Allow to cool and pour into a gallon jar. Then add the extract, yeast, and nutrient. Cover as directed or fit fermentation lock and ferment in a warm place for ten days. The boil another one-third of the sugar in a further quart of water, and when this is cool, add it to the rest. Cover again or refit the lock and continue to ferment in a warm place for a further fourteen days. After this, boil the remaining sugar in the remaining quart of water as before, then add to the rest. Cover again or refit the lock and leave in a warm place until all fermentation has ceased.

VERMOUTH (FRENCH)

6 bottles of French Vermouth extract, 3 1/4 lb. sugar (or 4 lb. invert), 1 gal. water, yeast nutrient.

After this, boil the remaining water and sugar as before and when cool add to the rest. Cover again or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

CREAM OF APRICOT WINE

5 bottles of apricot extract, 3 lb. sugar, (or 3 3/4 lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes, allow to cool, and pour into a gallon jar. Then add the extract, yeast, and nutrient. Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another third of the sugar in a quart of the water for two minutes, and when this is cool, add it to the rest. Cover again as directed or refit fermentation lock and continue to ferment in a warm place for a further fourteen days. After this, boil the rest of the sugar in the remaining water as before and when cool add to the rest. Cover again or refit lock and continue to ferment in a warm place until all fermentation has ceased.

CREAM OF PEACH WINE

6 bottles of cream of peach, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half-gallon of water for two minutes and when cool pour into a gallon-size glass jar. Then add the extract, yeast, and nutrient. Cover as directed or fit fermentation lock and ferment in a warm place for ten days.

Then boil another one-third of the sugar in a quart of water, and when cool, add this to the rest. Cover again as directed or refit the lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the rest of the sugar in the remaining water as before and when cool add to the rest. Cover again as directed or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

SLOE GIN WINE

6 bottles of sloe gin extract, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in a half-gallon of water for two minutes and when cool pour into a gallon jar. Then add the extract, yeast, and nutrient. Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before, and when this is cool, add to the rest. Cover again or refit lock and continue to ferment in a warm place for a further fourteen days. Then boil the rest of the sugar in the remaining water as before and when cool add to the rest. Cover again, refit the lock and continue to ferment in a warm place until all fermentation has ceased.

RATAFIA WINE

6 bottles of Ratafia extract, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in a half-gallon of water for two minutes and when cool pour into a gallon glass jar. Then add the extract, yeast, and nutrient. Cover as directed or fit fermentation lock and ferment in a warm place for ten days. The boil another one-third of the sugar in a quart of water as before, and when this is cool, add it to the rest. Cover again or refit lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the rest of the sugar in the remaining water as before and when cool add to the rest. Cover again as directed or fit fermentation lock and continue to ferment in a warm place until all fermentation has ceased.

KIRSCH WINE

6 bottles of Kirsch extract, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then add the extract, yeast, and nutrient. Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before, and when this is cool, add it to the rest. Cover as directed or refit lock and continue to ferment in a warm place for a further fourteen days. After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again as directed or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

MIRABELLE WINE

6 bottles of Mirabelle extract, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in a half-gallon of water for two minutes and when cool pour into a gallon glass jar. Then add the extract, yeast, and nutrient. Cover as directed or fit fermentation lock and ferment in a warm place for ten days. The boil another one-third of the sugar in a quart of water as before and when it is cool add to the rest. Cover again or refit the lock and ferment in a warm place for another fourteen days. After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest.

Cover again as directed or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

PRUNELLE WINE

6 bottles of Prunelle extract, 3 lb. sugar, (or 3 ¾ invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon jar. Then add the extract, yeast, and nutrient. Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before, and when this is cool, add it to the rest. Cover again or refit the lock and continue to ferment in a warm place for a further fourteen days. After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

MARASQUIN WINE

6 bottles of Marassquin extract, 3 lb. sugar (or 3 ¾ lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of sugar in a half-gallon of water for two minutes and when cool pour into a gallon glass jar. Then pour in the extract, yeast, and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water for two minutes, and when cool, add this to the rest. Cover again or refit lock and continue to ferment in a warm place for another fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

MANDARINE WINE

6 bottles of Mandarine extract, 3 lb. sugar (or 3 3/4 lb. invert), a gal. water, yeast, and nutrient.

Boil one-third of sugar in a gallon of water for two minutes and when cool pour into a gallon glass jar. Then add the extract, yeast, and nutrient. Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before, and when cool, add this to the rest. Cover again or refit lock and continue to ferment in a warm place for a further fourteen days.

GREEN CONVENT WINE

5 bottles of Green Convent extract, 3 lb. sugar (or 3 ¾ lb. invert), 1 gal. water, yeast, and nutrient.

Cover again and continue to ferment for another fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again and continue to ferment until all fermentation has ceased.

YELLOW CONVENT WINE

5 bottles of Yellow Convent extract, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then pour in the extract, yeast, and nutrient. Cover and ferment for ten days. Then boil another one-third of the sugar, and when cool, add it to the rest. Cover again and continue to ferment in a warm place for another fourteen days.

Then boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again and ferment in a warm place until all fermentation has ceased.

REVERENDINE WINE

6 bottles of Reverendine extract, 3 lb. sugar (or 3 ¾ lb. invert), 1 gal. water, yeast nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then pour in the extract, yeast, and nutrient. Cover and ferment in a warm place for ten days. Then boil another one-third of the sugar as before, and when cool, add it to the rest. Cover again and continue to ferment in a warm place for a further fourteen days. After this, boil the remaining sugar in the rest of the water as before, and when cool, add it to the rest. Cover again and continue to ferment in a warm place until all fermentation has ceased.

RED CURACAO WINE

6 bottles of Red Curacao extract, 3 lb. sugar, (or 3 ¾ lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a glass jar. Then add the extract, yeast, and nutrient. Cover and ferment in a warm place for ten days. Then boil another one-third of the sugar as before, and when cool, add it to the rest. Cover again and ferment in a warm place for another fourteen days. After this, boil the remaining sugar in the rest of the water as before, and when cool, add it to the rest. Cover again and continue to ferment until all fermentation has ceased.

WHITE CURACAO WINE

6 bottles of White Curacao extract, 3 lb. sugar (or 3 ¾ lb. invert) 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half a gallon of water, and when this is cool, pour into a gallon glass jar. Then pour in the extract, and add the yeast and nutrient. Cover the jar and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when cool add to the rest. Cover again and continue to ferment for another fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again and ferment in a warm place until all fermentation has ceased.

KUMMEL WINE

6 bottles of Kummel extract, 3 lb. sugar (or 3 3/4 lb.invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass bottle. Then add the extract, yeast, and nutrient.

Cover and fermentation for ten days. Then boil another one-third of the sugar in a quart of water as before, and when this is cool, add it to the rest. Cover again and ferment in a warm place for another fourteen days. After this, boil the remaining sugar in the rest of the water as before, and when cool, add it to the rest. Cover again and continue to ferment in a warm place until all fermentation has ceased.

DANZIG WINE

6 bottles of Danzig extract, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then pour in the extract, yeast, and nutrient.

Cover and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before, and when cool, add this to the rest. Cover again and continue to ferment in a warm place for another fourteen days.

After this, boil the remaining sugar in the rest of the water as before, and when it is cool, add it to the rest. Cover again and ferment in a warm place until all fermentation has ceased.

EAU-DE-VIE WINE

6 bottles of extract of Eau-de-Vie, 3 lb. sugar (or 3 3/4lb. invert), 1 gal. water, yeast, and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then add extract, yeast, and nutrient.

Cover as directed and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before, and when cool, add this to the rest. Cover again and ferment in a warm place for another fourteen days. After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again as directed and continue to ferment in a warm place until all fermentation has ceased.