TABLE OF CONTENTS

INTRODCCTIO],; RECIPES: APPLE, \IEDfl.i'\1. RECIPE )1;0. 1 APPLE. FULL .. . NO.2 APPLf...SPICED........................................ NO.3 APPLE CTDER.................. NO.4 APRICOT....... .. NO.5 BANANA. DRIED & FRESH NO.7 BAN<\"-:A SPICED NO.8 BARLEy..................................................... KO.9 BEET, RED........................... 1\0. J I BEET. SUGAR.. NO. 12 BLACKBERRy.......................................... NO. 13 BLUEBERRY............................................. NO. 15 BLUEBERRy .. PORT' NO. 16 CARROT NO. 17 CARROT ..HOPS........................................ NO. 18 CARROTMBLASr' . .. NO. 19 CHFRR)~ 5WEET............................... NO. 22 CHERRY, SOUR ;:":-0. 23 CHOKECIlERRY.......... ... NO. 24 CHOKECHERRY,DESSERT.................... NO. 25 COFFEE.... ..... ..... ..... ... ........ ........ ~O. 26 CORN \\ TNE.............................................. NO. 28 COR." ..\VHISKEY".................................. NO.29 CR..<\BAPPLE....... NO. 30 CRABAPPLE & APPLE NO.31 CRANBERRY, FRESH.. .... NO. 32 CRA1-iBERRY, JUICE................................ NO.33 CRANAPPLl:.. JUiCE...... .. .. NO.33 CURRANT. BLACK.................... NO. 34 CURRANT.RED. .. NO. 35 DANDELlO:-<............................................. NO. 36 ELDERBERRY. FRESH................ NO.37 ELDERBERRY, DRII:D .. NO. 38 F1RETHORN (Pyrancantha), NO. 39 FRUIT BRA~IES. NO. 40 GLOGG NO.41 GOOSEBERRY........................................... NO. 42 GOOSEBERRY"SPARKLE" NO. 43 GRAP'tFRUIT. FRESII.... .. . NO. 44 GRAPEFRLIT, Jl.ilCE........... 1\0.45 GRAPE\l,1NES. Introduction .. VITlS VINIFERA (European & Califomia Grapes) RED WINES. NO. 46 WHITE W INES NO.4i SECOND WiNES........ NO.48 SECOND \\mES, \VHITE NO. 49 THO\IPSON SEEDI E5S. NO. 50 NATIVE AMERICAN GRAPES . WILD GRAPI S. . NO.51 CONCORD. Fresh..................................... NO 52 CONCORD. JUice NO.53 CONCORD. Fresh Dessert NO. 54 CONCORD, Juice Dessert NO. 55 CONCORD. Frozen "l0.56 WI)'.;ES from GRAPE CONCENTRATES .;.;,NO. 57 PG.2 PG.3 PG.3 PG.3 PG.3 PG.4 PG.4 PG.4 PG.5 PG.5 PG.5 PG.6 PG.6 PG.6 PG.7 PG.7. PG.7 PG.8 PG.8 PG.8 PG.8 PG.9 PG.9 PG.9 PG.IO PG.IO PG.IO PG.IO PG.IO PG.II PG.ll PG.II PO. 12 PG.I~ PG.12 PG.13 PG.D PG.14 PG.14 PG.14 PG.14 PG.15 PG.IS PG.16 PG.16 PG.17 PO.IPG 17 PG.IS PG IS PG.19 PG.19 PG.19 PO. 19 PO.IQ PG.20

INSTANT WlNES. GRAPE.... I"-JSTANTWINES. FRUIT........................ HONEY WINES Meads. Etc "lEAD. DRY MEAD. SWEET \lELOMEL. \!l-LO\fEL PYMENT \1ETlIEGLYN ..

NO. 58 NO 59

PG.20 Po. 20

..
:--"0.60 . NO.61 .. NO. 62 . NO. 63 . NO. 64 NO. 65 NU.66 NO. 67 NO. 68 NO. 69 NO. 71 NO. 72 NO. 73 NO. 74 NO. 75 NO. 20 NO.6 NO. 76 NO. Tl NO.7S '0. 79 NO. 80 NO. 81 NO. 82 NO. 83 NO. 84 NO. 85 NO. 86 NO. 87 NO. 88 NO. 89 NO. 90 NO. 14 NO.91 NO. 92 NO. 93 NO. 94 NO. 95 NO. 96 NO. 97 NO. 98 NO. 99 NO. 27 NO. 100 NO. !OJ NO. 21 xo. 70 NO. JO PG.21 PG.21 PG.21 PG.21 PG.21 PG.21 PG.22 PG.22 PG.22 PG.23 PG.23 PO. 24 PG.24 PG.~ PG.25 PO 7 PG.4 PG.25 PG.25 PG.26 PG.26 PG.26 PG.27 PG.27 PG.27 PG.27 PG.28 PG.28 PO. 28 PG.29 PG.29 PG.29 PG.6 PG.30 PG.30 PG.30 PG 31 PG 31 PG.31 PO.31 PG.32 PG.32 PG.9 PG.33 PG.33 PG.7 PG.23 PO.S

JELLY & 1AM............................................ MALT QUICKY'.................... :-'1ALT"LIQUEUR" MELON............................... MOUNTAIN ASII...................................... ONION.......... ORA.W.c;;E. FRESH. ORANGE. mOZEN OREGON GRAPE.................................... PARSNiP........ PEACH PEAR PERRy..... PERSI\1MON PINEAPPLE, fRESH PINEAPPLE, JUICE.................................. PLUM PLUM ..PORT'........................................... POMEORANATE....................................... POMEGRA 'ATE & MALT.. POTATO........ POTATO ..MASllER................................... PRICKLY PEAR........................................ PUMPKIN RAISIN RAISJN ..SHERRY" RASPBERR): .. '. .. RHUBARB RHUBARB.................................................. RICE "SAKI" ROSE HIP, FRESH..................................... ROSE HIP. DRlED RUM POT............................ SAN GRIA....... SERVICEBERRy....................................... STRAWBERR'~ TEA TOM ~TO, RED. TO\fATO GRE_E_1I.l.....

I1JRNIP
\\J\TERMELON \\HEAT

OTHER CO~1~ON WINES and

"''''''''11''''''

UP YOUR OWN RECIPES

PG 33-34

references listed
COPYRIOHT(g 1976 by RAYMOND \IIASSACCESI All rights reserved

INTRODUCTION
MJat's in the handbook
Thumbing through these pages you'll find recipes that use the bounty from the open country; from the cornet store; and hopefully from your 0\\'11 garden-- and still let the neighbors apples tree intact. 1 here are country wine recipes like chokecherry, rhubarb, dandelion and corn "whiskey", to name a few. For those of you that believe only grapes make wine. there is a section on grape \\ines-- fresh harvested. frozen. bottled grape juices. premium concentrate" and making "second" wines. Featured with the recipes are plant selections, many available from nurseries, to help tum your yard into a beautiful and practical source for jelly and winemaking. And, on your country outings use the illustrations and descriptions to help pick out and select some of the plants and fruit. Aside from the 101 recipes given in the handbook, the last pages contain a unique recipe reference guide that adds over 35 more wine recipes to try. and even how to make up your own recipe.

about the recipes

In the old days. wine was made only by the very patient under, at best. hit and miss conditions. To achieve a palatable drink. most wines were considerably sweetened or generously spiced. THROW AWAY those hand-me-down recipes-- We 've got some updated ones of our own. The selection of recipes in this handbook is based on practicality and availability of ingredients under the reasoning that you can't make what you can't get. Cold juice extraction is used vs. boiling (leftov er from jeUymaking). Although the color sometimes is lighter. this method yields a fresh, fruitier lavor-- a better table wine. Follow the recipes as given .. THEY'ARE FOR ONE GALLON OF WINE. To make more wine simply multiply the ingredients by the number of gallons desired (except for yeast- normally one package will do for up to 5 gal.). If a little extra fermented liquid is left over after transfer. fill up a small extra glass bottle and attach lock. Lse later to "top-up" the main bottle or to bottle for consumption. Recipes are in U S.A. measures. For imperial measure, multiply ingredients by 1.25 (except yeast). Many wines are drinkable after a few months but most will continue to improve for years. The sourness of new wines decreases- the flavor mellows. If you wish to consume the wines young or prefer it slightly sweetened, this is done at bottling by adding 1/2 tsp. Stabilizer, and then stir in I cup dissolved sugar per gallon. If the recipes are followed and the wine is allowed time it will clear naturally. Should you wish to speed up the clearing process. Sparkollaid or Bentonite can be used as fining (clearing) agent. Although the recipes describe the recommended winemaking procedure, this is primarily meant to be recipe and general identification handbook. Consult winemaking shops and books specifically on winemaking for detailed information on the winemaking process. Some books that are highly recommended are: Making Wine, Beer and Merry: The Art of Making Wine; Progressive Winemaking: and Guidelines to Practical Winemaking-- all available from winemaking outlets. Here's to the making and the consuming. Enjoy. 2

winemaking equipment
Once the creative spirit of winemaking takes hold. the rewards are many. Compared to. the mass produced store wines. the flavorful personally pleasing home wines open up a new world oflimitless and interesting varieties. For those of you about to take your first sse into wmemaking, it is strongly recommended to use the right equipment. Don't skimp-- its not worth saving a penny at the beginning and turn out less than the best results in the end. The best way to begin is with a winemaker's kit from a wine-making supply shop (avoid department store kits-- they're generally incomplete and more expensive). Most importantly. a wine-making shop can answer your questions and advise. Look for a hydrometer. primary. glass secondary, air lock and syphon The recipes assume that you have this basic equipment. For fresh fruit winemaking, an acid tester is recommended as is a reusable nylon fermentation bag.

1. APPLE
(Medium Body) Apples or 2 qts Juice 4': pts Water 21b Sugar 2 '. t P ACid Blend Pecuc Enzyme " tsp '. tsp Tannm l tsp Nutrient I Campden, ern h I pkg Champ. yeast Luter' I tsp anti-oxidant Starung S.G. I 085-'J0 7-81b

2. APPLE
(Full Body) 14-16lbApples or I gal. JUIce lib Sugar I', tsp Acid Blend PCCtlCEnzyme " t P Tannm '. t P I tsp !\utrient I Carnpden.crush I pkg Champ. yeast Later: I tsp anti-oxidant Starting S.G. 1.085-90 ME1HOD: Only apples that are sound (firm. npe) and free of rot and worm damage should be used. Wash and son out apples. Since a better wme is produced by fermentmg on the juice (without pulp) u IS recommended that the JUice be pressed from the apples. You'll find that cutting the apples m smaller pieces .helps extract more Juice If you arc startmg with Juice purchased from the store (make sure no preservatives were added) the above work IS already done In E:.ITHER case, I Put the JUIce into the primary fermentor; immediately add the em hed Campdcn tablets and Pectic Enzyme 10 prevent browning lind Old clearing. Stir in ~J)Iother ingrcdients except Yeast. Cover Primary 2. After 24 hrs., add yeast CO\ er Primary. 3 Stir dally, check Specific gravity. When ferment reaches S.O. of 1.040 (3-5 days) syphon \\ me off sediment into glass Jug secondary Attach airlock 4 When ferment I" complete (8 0 has reached 1.000- after 3 \\ eeks) syphon off sediment into clean secondary Reattach lock 5. Syphon off sediment again in 2 month and again If necessary until w me IS clear before bottling. Add anti-oxidant at botthng. APPLECIDfR For App e CIder. follow Apple \\ inc method When ferment is complete. stir In gently'. cup dissolved sugar per gallon of (. ider, Bottle in champagne or returnable pop bottles. Apply crown caps Age for 3 months. cool and enjoy. NOTE: For a small quantity of wine, If a press is not available to do the Job. II nylon straining bag can be used. To use: A. Place cut-up apples m bag. Press and stram out Juice mto primary fermcntor. Immediately add Campden tablets (crushed) into juice. B Keep all pulp m strainmg bag, tie top and place m pnm3.f) C. Sur in a I other ingredients except )east. Cover pnmary. D. After 24 hrs. strain juice from pulp. DIscard pulp and proceed with step 2.

3. APPLE/SPICE
("Old Fashioned") 7-81b I': cup Apples or 2 qts. Juice Chopped Light Raisms or 4 oz

4. APPLE CIDER
14-161b 131b ': tsp ': tsp I I pkg Apples or I gal. JUice Sugar Pectic Enzyme Energizer Campdc, crush Champ. yeast

Grape cone,
-l pts. 340l. Water

',oz 2',Ib I tsp " tsp " tsp 1 I pkg

CIO\es Ginger Root, mash Sugar ACid Blend Pectic Enzyme Energizer Campden, crush Sherry) cast

HARD ClDER or APPLEJACK refers toadi~I~lcd appic ddcr, a drink dc\clopeu by ingenuity and necesslt) Early AIl1~ricans took apple CIder (about 8 0) and froze it in \\'IDter 10 a slushy consistency. The slush (water) on top \\as :.klmffied doff. What \\as Icft \\AS alcohol or "hardened" CIder O\\dda)S II's double pot sIIlled and aged in oak 1-5 yes. Call It Hard Cider, Apple Jaek Cider Whiskey or Apple Brandy- it's all the same. VARIETIES TO USE AND PLA:-"'T: In apple \\ ine or apple CIder the more fia, orful and acid varieties such as \\ mcsap, Mcintosh and lonathans ar.: the best. Dchclous apple, because of their low acidin)' should be combined \\ lib the more acid \aricues. The ideal IS a combination of the abo\c \arielie..;. All arc available under theIr common Ilame from nursenes. many in u\\ arf form.

5. APRICOT
2Y,lbs
7 pts

6. PEACH
2'1.lbs
7 pts

7.BANA~A
(Fresh or Dried) 31b Bananas. fresh
or ~ oz Dried

8. BANANA/SPICE
3 Ib 8 oz
l oz l oz 7 pts 2',Ib

2 Ib 1'.t~p 1 tsp '. t,p Yztsp I

1 pkg

Apricots Water Sugar Acid Blend Pectic Enzyme Tannin Energizer Campden, crush Wine yeast

21b I' 2 tsp

I tsp

Peaches Water Sugar AmI Blend Pectic Enzyme

Tanrun

v.tsp
Yz tsp

Energizer
Campdcn, crush

I
I pkg

Wine yeast

Starting S.G. 1 085-90

Starttng S.G. I 085-90

I Yz cup Chopped Light RatSInSor 4 oz Grape Cone. Water 7 pts 2'~ Ib Sugar Acid Blend 3 tsp Tannin '. tsp
I tsp
Nutrient

Bananas, fresh or8 oz Dried White Grape Can. GInger Root (bruised)
Cleves

Water Sugar 2 , tsp Acid Blend 'lISP Tannin

'2

I pkg METHOD: I. Wash fruit. rcmov e stones and any brown patches, and weigh out correct amount: 2. Mash and strain out juice into primary fermentor, Keep all pulp in nylon straining bag, tie top and place in primary. 3 Stir in nil other ingredients except yeast Cover pnmary, 4. After 24 hrs . add yeast. Cover primary. 5. Stir daily. check S.G. andpress pulp m bag lightly to help extract Juice. 6. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon \\ inc ofT sediment into glass jug secondary Attach airlock. 'l, When ferment is complete (S.G. has reached I.OOO-about 3 weeks) syphon ofT sediment into clean secondary Reattach lock 8. Syphon again in 2 months and again if necessary until clear before bottling.

Wine yeast

tsp

I pkg Starting S.G. 1.095

Energizer Sherry > cast

~1ETIIOD. I. Slice bananas and kins, put into nylon strainmg bag and tie. In I Yz qts. water bring 10 boil. then, sumner for V2 hour. 2. Remov e pulp, pour hot liqueur over ugar in primary fermcntor, and mix thoroughly. 3. Stir in remainder of water (cold) and all other ingredients. Add yeast v. hen cool enough (850 or 10\\ er). Cover primary. 4. Stir daily, check S.G. 5. When ferment reaches S.G. 1.040 (3-5 days) strain out and syphon wine off sediment into clean glass jug secondary, Reattach airlock. 6. When ferment IS complete (S.G. has reached I.OOO--about 3 weeks) syphon ofT sediment into clean secondary. Reattach lock. 7 Syphon agam in 2 months an"d again if necessary until clear before bottling.

VARlEl [ES Apricots and to some extent Peach trees are not recommended in areas prune to late spring frosts. But they both make a handsome tree for shade and of course for fruit Good nil-around Apricot varieties are: Chine-e (Mormon), Golden Amber, Royal, Wenatchee and Supurb. Peach varcties: july Elberta, Redhaven and Heath Cling.

9. BARUV
lib I pi 6 pi

10. WHEAT
.Ib '2 pi 6'2 pi 2'.lb Wheat LI Grape Cone Water Sugar Acid Blend ')I P .tsp utnent t~p Tannin Campden, crush 1 Wine yeast 1 pk

11. BEET
2' Ib I gal 2'.lb 2tp I tsp I. tsp I 1 pkg Beets WatCT Sugar Acid Blend utncnt

12. BEET, SUGAR

]' Ib Sugar Beets
Grape Cone or ' 1 Ib RaISIIlS
Water

3'2 cup
'. tsp : tsp '.tsp

Barley or S 07. DI') Malt Lt. Grape Cone Water Sugar

pt I -al I .Ib

Sugar

Tannm
ACid Blend utnent Campdcn, crush \\ IDe yeast

Tannin
Campden, crush Wille yeast

'. tsp Tannm

2 tsp ACid Blend , Carnpdcn, crush I 1pkg \\ me \ cast

1 1 pkg

Starting S.G. Starting S.G

1.095- 1.100

1.085-90

METHOD: I. Wash grain. soak 24 hrs in 1 qt. water, Crush again. Pour grain and water through straining bag over primary fcrmcntor, tic bag and leave 10 primary. If dry malt is substituted for barley, stir and dissolve in I qt. hot water, 2. Mix in all mgredients together in primary EXCEPT yeast. Cover pnmary. 3. After 24 hrs .. add yeast. Cover pnmary, 4. Stir daily and check S.G. 5. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon wine otT sediment into glass jug secondary Attach airlock 6. When ferment IS complete (S.G has reached I.OOO--about 3 \\ eeks) syphon off sediment 1I1toclear secondary. Reattach lock. 7. Syphon again in 2 months and again if necessary until dear before bottling

METHOD: I. Wash beets. skin the beets and cut lip into srna pieces. 2. Place in nylon straining bag. tie top gently boil in 2 qts. of the water until the) are dcr. 3 Pour hot liquour over sugar in primary mentor. and mix thoroughly 4. Put bag \\ ith 111 fermcntor, stir in remainder of'water (cold) all other ingredients EXCEPT yeast. CO\er mary. 5. After 24 hrs . add yeast. Cover pri 6. Stir dally. eheck S.G. and press pulp lightly help extraction. 7. When ferment reaches S.G 1.040 (3-5days) strain juice lightly from bag. phon \\ ine otT sediment into glass jug seconuarvss Attach airlock. 8. When ferment IS complete has dropped to 1.000-- about 3 w eeks) syphon sediment into clean secondary. Reattach lock. To aid clearing syphon again in 2 months again if'necessary before bottling. This wme may be more to your liking 51 sweetened, At bottling add' 2 tsp. Stabilizer, '. lb. dissolved sugar per gallon.

You may care to sweeten this \\ ine 8:'" tling add " tsp. Stabihzer, then I. o sligar per gallon.

re botolved

13. BLACKBERRY 14. RASPBERRY

4 Ib 7 pIS 2'41b % tsp VI ISp 1 l,p 1 I pkg Blackberries (fresh or frozen) Water Sugar Acid Blend Pectic Enzyme Nutrient Campden, crush Wine yeast 1.090-95 31b 7pts 21f.
\-, !SP !t, tsp

(fresh or frozen) :! Ib " pi

15. BLUEBERRY 16.

Blueberries Red grape cone (for Later) Water Sugar ACid Blend Pectic Enzyme Energizer Carnpden, crush \\ me ~east

BLUEBERRY PORT
Blueberries Lt DryMa t Water Sugar ACid Blend Pectic Enzyme Fn~rglZer Campdcn, crush Sherry or Port yeast

I tsp I I pkg

Raspberries (fresh or frozen) Water Sugar Acid Blend Pectic Enzyme Nutncnt Carnpden, crush Wine yeast

7 pts
P/.lb I liSP " tsp 'z tsp 1 I pkg

61b '.cup 4 pIS P.lb '. tsp " tsp '. tsp 1 I pkg

Starting S.G.

METHOD: Pick berries when they are fully ripened but not moldy. Remove any sterns, leaves, and foreign matter (bugs). I. Wash and drain the berries using nylon straining bag (or press), mash and strain out juice into primary ferrnentor. Keeping all pulp in straining bag. tie top and place in primary. 2. Stir in all other ingredients EXCEPT yeast. Cover primary. 3. After 24 hrs., add yeast. Cover pnmary, 4. Stir daily. check hydrometer reading (S.G.) and press pulp lightly to aid extraction. 5. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into glass secondary. Attach airlock. 6. When ferment is complete (S.G. has dropped to I.OOO--about3 weeks) syphon otTsediment into clean secondary. Reattach lock. 7. To aid clearing, syphon again in 2 months lind again if necessary before bottling. Makes a nice dry wine: but for earlier consumption or for slightly sweetened wine. at bottling: Add V2tsp. Stabilizer, then. stir in ';" lb. disselvcd sugar per gallon.
VARIETIES From same family (Rubus L.), %"-3;." red or black fruit. Blackberry take core WIth, Raspberry don't, In same family nrc Dewberry, Loganberry and Boysenberry, Varieties to try: Marion, Ebony King and wild Himalaya Blackberries. Raspberries: Latham. Black Hawk. Sumner and Fairview.

METHOD: Use ripe but mold free berries. Remove stems. leaves and foreign matter I. Wash and drun berTICS. Using nylon straining bag (or press) mash and strain out juice into primary fennentor. Keeping all pulp In straining bag. tie top and place in primary 2 Stir 10 nil other ingredients E~CEPT yeast. 'JOTE: In recipe 15, the Red Grape Concentrate is added Inter to fimshed \\ ine prior to bottling Cover primary. 3. After 24 hrs., add yeast. Cover primary. 4. Stir dally, check S.G. and pre s pulp hghtly to aid extraction 5 When ferment reaches S.G. 1.030 (about 5-8 days), strain juice from bag. Syphon wme otT sediment into glass secondary. Attach airlock. 6. When ferment is complete (S G has dropped to I.OOO--about4 weeks) syphon otTsediment into clean secondary. Reattach lock. 7. To aid clearing syphon again in 2 months and again if necessary before bottling. In recipe 15 at bottling add Y2 tsp Stabilizer. then. stir in Red Grape concentrate. This can be done with recipe 16 also for fuller taste or substitute with '!. lb. dissolved sugar per gallon.

VARlmES~ Blueberries (Vaccinum L.) do best in moist, acid, easy draining conditions. Besides the fruit they YIeld the plants make a handsome addition to the vard, '." -Yo" round. blue-black berries are in normally loose clusters, Bilberries (sec pg 33-34) are from same family. True Huckleberries (Gaylussacia L.) arc not in this family-their leaves and fruit characteristics are different, Blueberries to plant: "Earliblue". "Coville", "Bluecrop" and "Berkley"

17.CARROT
J 2 Ib " pt 1 gal 2Ib 3 tsp I. tsp I,tSp
I

18. CARROT UHOP"

31
110Z

Carrots Grape Cone. or I Ib raisms Water Sugar ACId Blend

Tannin
Energizer Campdcn, crush Wine yeast

I gal 2'_ Ib 2 tsp I, tsp I

1 pkg

Carroh Dried Hops Water Brown Sugar Acid Blend Energizer Campden, crush Sherry yeast

1 pkg

19. CARROT BlAST 20. PARSNIP

4'.lb I, pt I cup I gal ::J.lb 21 tsp I, tsp I I pkg Carrots

METHOD: I. Scrub clean. remove tops and rootlings. Chop into pieces, put into n) Ion straining bag and tic. Boil 10 the 1 gallon of \\ ater until tender. strain out (don't press) juice. 2. Remove pulp, pour hot liquour over sugar in primary fermentor, and mix thoroughly. 3. Stir in remainder of water (cold) and all other ingredients EXCEPT ~cast. If hops or raisins are used. put in tied straining bag. Cover primary. 4. After 24 hrs .. add yeast. Cover primary. 5 Stir daily and check S.G. 6. When ferment reaches S.G. 1.040 (3-5 days), discard pulp, sy phon wine ofT sediment into glass jug secondan. . Attach airlock. 7. When ferment is complete (S.G. has dropped to l.OOO--about 3 weeks) ."yphon off sediment into clean secondary. Reattach lock. 8. To aid clearing syphon again in 2 months and again if'necessary before bottling.

Grape Cone, Dry Malt

\\aler Sugar ACId Blend Energizer Campden, crush Sherry yeast

3 Ib I, pi I gal l'.lh 2'2 t p '. tsp '2 tsp I 1 pkg

Parsnips Grape Cone Water Sugar Acid Blend Tannin Energizer Campden. crush Wine yeast

21. TURNIP
41b 1 oz I gal 2' ,Ib I tsp Turnip Dned Hops Water Sugar ACId Blend

'.bp I tsp I I Jlkg

Tannin :-"utnent Campden, crush Wine yeast

23. CHERRY,Sour 12. CHERRY,Sweet

(Sweet or Tart)

24. CHOKECHERRY 25. CHOKECHERRY

(Dumer Wme)

(Dessert Wine) 8 Ib Choke Cherry I pts \\ater 21.lb Sugar I tsp Pectic Enzyme , _bp Energizer I Campden, crush I pkg Shen:' :> cast

3 Ib
41b 7 pts

2'.lb I tsp '2 i-p I tsp I I pkg

Sour Cherry or Dk S\\ Chell) \\ater Sugar Acid Blend Pectic Enzyme
Nutrient

61b

': pt 7 pts 21.lb

'.ISp

Mixed Cherries Grape Cone.

2,lb '2 pt 7 pts 2.lb '2 tsp

, ISp Itsp

Water
Sugar Pectic Enzy me

Choke Chen: Red grape cone or I Ib raISInS

Water

I tsp
I

Nutrient
Campden. crush Sherry or Port
yeast

Sugar Acid Blend Pectic Enzyme

Carnpdcn, cru h \\ InC } east

1.09U

I pkg

Nutrient Carnpden, crush

\\ me yeast
1.090-95
I

I pkg
Starnng 5.G.
Starting

S.G.I.I 00 - 1.110 Starting S.G

METHOD:

~1ETIIOJ):

I. Wash. remov C stems and leaves, and preferably remove pits (use a pitter=either mechanical or a couple of extra hands from around the house) In any case be careful not to break the bitter pits. 2.
Using nylon straining bag mash and squeeze out juice into primary fcrmentor. Keeping nil pulp m straining bag, tie top and place m pnmary, 3. Stir in all other ingredients EXCEPT yea st. eo \ c r primary. 4. After 24 hrs . add yeast Cover primary, 5. Stir daily, check S.G. and press pulp lightly to aid extraction 6. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into glass Jug secondary, Attach airlock. 7 When ferment IS complete (S.G. has dropped to I.OOO--about 3 weeks) syphon 00' sediment into clean secondary. Reattach lock. 8. To aid clearing syphon agam in 2 months and again if necessary before bottling.

Pick fruit when they are fully ripe black-purple if you can fight off the birds and other people. I. Wash and remove stems, lea v cs, and badlv bruised fruit. 2. The pits arc too large to remov c: so mash cherries without breaking the bitter pits. Using nylon straining bag, mash and squeeze out juice into primary fermentor, Keeping all pulp in straining bag. tie top and place in primary. 3. Stir in all other ingredients EXCEPT yeast. Cover primary. 4. After 24 hrs . add yeast. Cover primary. 5. Stir daily, check S.G. and pres. pulp lightly to aid in extraction 6. When ferment reaches S G. 1.030 (about 5 days) strain juice from bag. Syphon \\ inc off sediment into glass jug secondary. Attach airlock. 7. When ferment is complete (S.G. has dropped to I 000-- about 3 weeks: NOTE: Recipe No. 25 may finish higher) syphon off sediment into clean secondary, Reattach lock. 8. To aid clearing syphon again in :2 months and again If necessary before bottling. I lere IS a dinner wine (recipe 24) that can be left dry or slightly sweetened. Before bottling add' 2 tsp Stabilizer, then, I. lb. dissolv ed sugar per gallon \:ARJf:.flES Chokechcmes (Aronia l.) are 3' -8" shrubs \\ ith small \\ hlte 110\\ ers and'." round, red 10 black frull ripening Aug.-No\. Red fall color. Black (Amclanocarpa). Red (A arbuufoha). and PUIple (1\. prunifolia). Chokecherries arc found \\ lid and in nurseries. Shubert Chokcchcll) (Prunus 'Iolrgtnlana) IS from cherry fami ) (PrunliS 1..) so usc sour cherry recipe.

VARIEflES

Most cherry trees do not adapt well to a mild \\ inter climate The handsome trees the crown of flowers In spring, and the fruil- \\ hether sour. sw cet or crosses- make them hlghl) desirable, Sour varieties: Montmorency. North Star. early RIchmond and Meteor. Sweet \ aneucs. B mg. Royal Ann. Van and lambert.

26. COFFEE
5 Ths 7 pts 3 Ib 3 tsp 3. tsp 1 I pkg Instant Coffee

27.ID
5 Ths '2 pt 7pt" 2' db I ISp I ISp I I pkg Instant Tea \\ ht grape cone. \\ater Sugar Acid Blend Nutrient Carnpden. crush \\mc yeast

28. CORN
1',lb 7 pts 21b 3 tsp '1 tsp I I pkg Com Water Honey Acid Blend Energizer Carnpdcn, crush Wine yeast

29. CORNWHISK
2 Ib '1 pt Com \\ ht grape cone,

Water
Honey Acid Blend Energizer Campden, crush Sherry yeast

3
12 1 gal 3111b 3 tsp 1 tsp , I
1 pkg

Oranges
Peppercorns \\atcr Sugar Acid Blcnd Energizer Campdcn, crush Shell) yeast S.G 1.110 - 120

Starting S.U

1.095-1.105 Starting S.c.. 1.090-95

Starting

METHOD: I. Measure out instant flavor and sugar (or honey) into primary fcrmcntor, Pour water (hot) over and stir thoroughly 2. Stir in all other ingredients EXCEPT yeast. Cover primary. 4. Stir daily and check S.O. 5. When ferment reaches S.O. 1.040 (3-5 days) syphon wine off sediment into glass jug secondary Attach airlock. 6. When ferment is complete (S.O. has reached 1.000-- about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

MbTIIOD: , Both pleasant wines, the "whisky" wine is a 'sildown w inc' -- you hav e to sit down to drink this. I. Wash off ears. cut otT and weigh out kernels Using nylon straining bag. crush and squeeze out juice of kernels into primary fermcntor. I used. grate rind of oranges and add peppercorn into bag. Squeeze out juice from orange (discard pulp). With com pulp in bag, tie top and place in primary. 2. Stir in all other ingredients EXCEPT yeast. Cover primary. 3. After 24hrs .. add yeas Cover primary. 4. Stir daily, check S.O. and pres pulp lightly to aid extraction. 5. When ferment reaches 1.040 (about 3-5 days) strain juice lightl_ from bag. Syphon wine off sediment into glas jug secondary. Attach airlock. 6. When ferment is complete (about 3 weeks) syphon ofT scdi ment into clean secondary. Reattach lock. 7. To aid clearing syphon again in 2 months an again i necessary before bottling.

30.CRA8APPLE
..J'.lb y, pt 7 pts 1%lb I: tsp I tsp I I pkg Crabapples \\ 'ht grape cone. or I Ib Lt raisins Water Sugar Pectic Enzyme Nutrient Campden, cru h Champ. ) east

31. CRABAPPLEPlus
3~ Ib I qt 6 pts

32.CRAN8ERRY
(Frc,h) 3 Ib 1 z pt 7 pLS % Ib I: tsp 'z tsp I I pkg Cranberries Rcd grape cone. or 1 Ib Dk raisins Water

1'.
I, tsp

I tsp I I pkg

Crabapplcs Apple juice Water Sugar Pe~tie Enzyme ~utnent Campdcn, crush Champ. yeast

33. CRAN8ERRY or Cranapple Juice

2 qis 2 qts 1'.lb 2'. [sP 'zt,p 'z tsp I I pkg JUice Water Sugar Acid Blend Pectic Enzyme Energizer Carnpdcn, crush Wine yeast

21

Sugar
Pectic Enzyme Energizer Campden, crush \\ inc yeast I 090-95

Starting S.G.

1.090-95

METHOD: Select only sound and ripe fruit. Wash lightly and chop lip apples. but avoid cutting the bitter seeds. If a press is not available, place cut-up fruit in nyIon straining bag. Crush. press and strain out juice into primary fermentor, Immediately add Campden (crushed) into juice. 2. Keep all pulp in bag. tic top and place in primary, 3. Stir in all other ingredients EXCEPT yeast. Cover primary. 4. After 24 hrs .. strain juice from pulp. Discard pulp. Add yeast. COYer primary 5. Stir daily and check S.G. 6. When ferment reaches S.G. of 1.040 (3-5 days) S} phon w inc off sediment into glass jug secondary. Attach airlock. 7. When ferment IS complete (S.G. has dropped to 1.000-- about 3 weeks) syphon off sediment into clean secondary. Reattach lock. 8. Syphon again in 2 months and again if necessary until clear before bottling.
VARIETIES Crabapplcs (Ma Ius L.) arc hardy trees. easy LO care for. excellent flowering landscape addition. For jelly and wincrnaking the smaller apple-like fruit are 'r: welcome. Good varieties LOplant: "Dolgo", white blossoms, good na\ or; "Hopa", rose-red blossoms; "Royalty". purplc foliage, maroon Ilowcrs.

Starting S.G.

METHOD: I Usc only well-ripened but sound fruit. I. Wash and place fruit in ny Ion straining bag. Pres!'>.crush and strain (lUI juice into primary fermeruor, Keeping all pulp in bag (add chopped raisins, if used) tic top and place in primary. If using juice all this work is already done. Proceed to step 2. 2. Stir in all other ingredients E."XCEPT yeast. Cover primary. 3. After 24 hI'S" add yeast. Cover primary, 4. Stir daily, check S.G. and press pulp lightly to aid extraction. 5. When ferment reaches 1.030 (about 5 days) strain juice lightly from bag. Syphon w inc off sediment into gla !> jug secondary. Attach airlock. 6. When ferment is complete (S.G. has dropped to 1.000--abollt 3 weeks) syphon off sediment into clean secondary. Reattach lock. 7. Syphon again in 2 months and again if necessary until clear before bottling.

VARIETIES
Cranheny (Vaccmum L.) related to blueberry group. The commerdal \ariety American or Large CranbcrT) IV. macfocarpulll) yield 3."-~." found. red fruit. They require a .stream with SOI11C marsh suitable for 9 hog. ti.lr !looding but quick ClllpL):ing. Unless you can lind Lhese Wild. seek them in Lhe store Lingonbeny is a wild \ ariet),. 10

34. CURRANT, BLACK 35. CURRANT, RED

(Black - OJ) WIOC) 2'~Ib
7

36. DANDEUON
7 cups , pt
I gal 2 Ib

(Red - Sweeter) 3' Ib Red Currants 7 pts Water 3 Ib Sugar ': tsp Pectic Enzy me It P Nutrient C'ampdcn. crush I 1 pkg Sherry or Port yeast

Black Currants
Water

pts

2'.lb ': tsp I tsp I I pkg

Sugar Pectic Enzyme Nutnent Carnpdcn crush Wine yeast

3 tsp

'. tsp ': tsp

I

Dandelion petals Wht grape cone, or I Ib Lt rmsms Hot Water Sugar Acid Blend Tannm Energizer
Carnpden, crush

I pkg

Wine

)e3'1

Starting S.G. I.09CJ-95 .\tETIIOO Strip from stems. sort out blemished or moldy fruit. pieces of stem and leaves. Pick fully ripe. I. Wash and drain currants. Using nylon straming bag (or w ith press) mash and ... tram out juice into primary fermentor. Keeping all pulp in bag. tic top and place in primary. 2. Stir m all other ingredients EXCEPT yeast. Cover primary. 3. After 24 hrs .. add yeast. Cover primary, 4 Stir daily, check S O. and press pulp lightly to aid extrnclion. 5. \\ hen ferment drops 10 S,O. 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into glass jug secondary. Attach airlock. 6. When ferment IS complete (S,O. has reached 1.000-- about 3 w ccks) syphon off sediment into clean secondary. Reattach lock. 7 To aid clearing syphon again 111 2 months and agam ifnece sal) before bottling. Red currant can be substituted for black currant and \ isa-versa in two abo .. e recipes. Although recipe 35 produces sweeter wine, ,.. can be further sweetened to taste by: at bottling add '2 tsp, Stabilizer. then, '. lb. dissolved sugar per gallon. MhTIIOO: Cut off and usc yellow petals only \\ hen flowe arc full) opened. Avoid any sprayed plants an discard all green parts as they impart bitterness I the wme, I. Wash and drain petals. Put petals i bag (add in chopped raisins. if used) tie top an place in primary. 2. Pour over hot water, stir i ugar, and add in all other ingredients EXCEP yeast. Cover primary. 3. After 24 hrs .. add yeas Cover primary. 4. Stir daily. check S,O" an press pulp lightly to acid extraction. 5. When fer ment reaches 1.040 (3-5 days) strain pulp Itghtl from bag. Syphon \\ me off sediment into gla jug secondary. Attach airlock, 6. When ferme IS complete (S.G. has dropped to 1.000-- about weeks) syphon offscdiment into clean seconda . Reattach lock. 7. Syphon again in 2 months an again If necessary until clear before bottling.

1nes

VARIETIES Currants and Gooseberries (Ribes L) are closely related, Normally currants have smooth canes and gooseberries \\ ith spiny canes. Man) are decorative, 3'-5' shrubs w ith foliage. Currants to try' Red Lake, Perfection, ChCTT)and fay's Prolific . . ~~~~~GooSCberries: Pixwell or 'II; Oregon Champion. They do host pine blister rust, so consult nursery. 11

37.ELDER8ERRY 3S.ELDERBERRY
(Fresh) 3 Ib 7 pts Elderberries 'Vater Sugar Acid Blend Nutrient Carnpdcn, crush Wine) east (Dried) Dried Elderberry Red grape cone. or I Ib Dk raisins I gal Water 21.lb Sugar 11>tsp Acid Blend I tsp Nutrient 1 Campden, crush I pkg Wine yeast 5 oz 1>pt

39. FIRETHORN
(p) racantha)

2 qts

113pi
pis 2121b I,rsp I. tsp
(>

2Y..lb
1 rsp I tsp 1

Bernes Grape Cone. or '. Ih Dk raisms Water

Sugar

1 pkg

tsp

Starting S.G.

1.095-1.100

1 I pkg

ACid Blend Pectic Enzyme 'l:utTlcnt Campden. crush \\me yeast

METHOD: These highly colored blue-black berries take a little effort in picking but the resulting "Chianti" type \\ ine is very popular. They also make an excellent "Port" type wine by increasing fruit to 4Y~ Ibs .. add another :v.. lb. sugar and use Sherry or Port yeast. I. Strip from stems, \\ hen fully ripe. Wash. sort out blemished and mold) berries, and drain. Using nylon straining bag lor with press) mash and strain out juice into primary fermentor. Keeping all pulp in bag (with dried berries put in with chopped raisins), tie top, and place in primary. 2. Stir In all other ingredients EXCEPT ) east. Cover primary. 3. After 24 hrs .. add yeast. Cover primary. 4. Stir daily. check S.G .. and press pulp lightly 10 aid juice extraction. 5. When ferment reaches 1.030 (about 5 days) strain juice lightly from bag. Syphon wine otT sediment into glass secondary. Attach airlock. 6. When ferment IS complete (S.G. has dropped to 1.000-- about 3 weeks) syphon off sediment into clean secondary Reattach lock. 7. To aid clearing syphon ~atn in 2 months and again if necessary before bottling. Using Yo oz. of oak chips per gallon of wine will benefit this wine with an "aged-in-oak" flavor.

METHOD: Pick these fire-red berries when fully ripe. Wash. ort out blemished berries. and drain. 1. Using nylon straining bag (or With press) mash and strain out juice into primary fennentor. Keeping all pulp in bag (add in chopped raisins. if used). tie top. and place in primary, 2. Stir in all other ingredients EXCEPTyeasl. CO\ cr primary. 3. After 24 hrs .. add yeast. Cover primary. 4. Stir daily. check S.G . and press pulp lightly to aid juice extraction. 5. When ferment reaches 1.030 (about 5 days) strain juice lightly from bag. Syphon wine otT sediment into glass secondary. Attach airlock. 6. When ferment is complete (S.G. has dropped to I 000--- about 3 \\ ceks) S) phon off sediment into clean secondary Reattach lock. 7. To aid clearing syphon again in 2 months and again if necessary before bottling.

VARIETLES American Elder (Sambucus Canadensis) is the most popular. These fast growing. wild looking shrubs Yield cluster of black y." round berries perfect for pies. jellies and wines. In the wild and some nurseries also. Red-berried Elder (S. racemose) and Blue Elder (S glauea).

VARIETIES Popularly called "Fircthorn" the botanical name is Pyracantha L (lrO\\11 widely for bright fruits. evergreen foliage. \ anety of uses and easy growing. Fruits vary in color (normally red to orange). size. and season. "Wyatti", "Lelaudei" arc hardiest.

12

40. FRUIT BRANDIES

Fresh fruit, \ odka, sugar and tune equals a number of deliciously w arming brandies. A" a drink or poured over de sen the results arc re.... arding. This I:; done

41. GLOGG
A hot cup of glogg is the Swedish way of offering warm welcome to a friend on :1 .... intI') evening,

without fermentation
S\\edl h 0102!!: Sene" 10-15 depending on how cold Pcach.Brand\ 2': Ibs Fresh. Ripe Peaches (Weigh ....ithout stones) I' 2 cup, Sugar cup Honey I 5 btl \ odka (80 Proof) e-\pricol1!rnllll_) 21b, Fresh, Ripe Apricots (Weigh without stones)
I' 2 cups '12 cup

the weather.'
I cup 12 12
(>

Ii
I btl I cup I brl I cup

Sugar
Honey Vodka (80 Proof)

Blanched Almonds Cardamom Seeds. peeled Clov cs.....hole ~Yi" Cmnarnon Sticks Candied Oranges or Peel of I Orange Burgundy or Claret (26 0:) Dark Raisins Brandy or Aquavit (260z) Cube Sugar, crush

I 5 bll

Chm)' Rrandy ~ cups Fresh, pitted Chernes (Sweet or Tart) Iy, cup, Sugar I 5 btl Vodka (80 Proof)

METHOD: I. Select fully ripened fruit Wash and remove stone ...or pits as these Impart a bitter aftertaste, 2. Drain, cut up and mash fruit to facilitate juicing into a food grade plastic container. Add and thoroughly mix in sugar (and honey). Cover container \\ ith plastic sheet (securely tie). Let this sit for 24 hrs. 3 Next pour and mix IIlJ e 1/5 of Vodka. Rccov er container. Let this Sit for about 4-6 months and allow fruit and Voul(a ill blend. 4. Then. strain liquour free of pulp into bottles. It's ready!

Put cardamom seeds. cinnamon. cloves and or. ange parts in nylon bag and tie top. In huge sauce pan put bag. '2 bottle of the \\ ine, and the raisin Cover and simmer for 15 minutes, Add remain ing \\ inc and the: almond; heat through. In anothe saucepan warm about 1 3 of the brandy (or aqua vit), pour in sugar and light with match to flame When sugar has melted. pour In reminder of bran dy. If necessary extinguish flame \\ ith CO\ er lid. Add sugar mixture to wine mixture. Pour in cup \\ ith raisins and almonds in each serving,

Instal1l~
I bIl

'. pt
2' z oz

Red wine (260:) ~. cup Dark raisms 10 Cloves Gin Cinnamon stick Blanched almonds I

Mix and heat (don't boil) all rncrcdierus nuts and rai sins. soak for 15-~O nun. and ~ene Or. when cool bottle and ,en c later. heated.

And don't throwaway the fmit pulp. After sitting all that time In alcohol it's bound to be just great on ice creams and a number of other desserts. ~OTE, Brandy can be substituted abow recipes. for Vodka in

13

42. GOOSEBERRY 43. "SPARKLE"

2Y21b 7 pts 2~. Ib V, tsp I tsp I I pkg Gooseberries Water Sugar Pectic Enzyme ~utrient Carnpden. crush Wine yeast 1.080-85 2!!;, Ib 7 pts 1% Ib Y, tsp I tsp 1 I pkg Gooseberries Water Sugar Pectic Enzyme Nutrient Camdpen, crush Wine yeast

44. GRAPEFRUIT 45. GRAPEFRUIT

(Fresh) 6 6 ph 2V.lb V. tsp 1 I pkg Grapefruit \Vater Sugar Tannin Campdcn, crush Champ. Yeast
(JUIce)

Starting S.G.

Grapefruit Juice (unsw eetencd) Yo pt Wht grape cone. Water 6 pt I'.. Ib Sugar Y. tsp 'l3flmn YzlSp Pectic Enzyme !!;,lsp Energizer Campden, crush I 1 pkg Champ. Yeast

l'h pt

METHOD: Use finn ripe berries for the still wine and slightly greener berries for the "Sparkle" wine. Wash. sort out blemished or moldy berries, and dram water, I. The juice is hard to press. Using nylon straining bag mash and stram out juice into primary fermentor. Keeping all pulp in bag. tie top. and place in primary. 2. Stir in all other ingredients EXCEPT yeast. CO\ er primary. 3. After 24 hrs., add yeast. Cover primary. 4. Stir daily, check S.G. strain pulp lightly to aid juice extraction, 5. When ferment drops to 1.030 (about 5 days) strain Juice lightly from bag. Syphon wine off sediment into glass secondary. Attach airlock. 6. When fenncnt is complete (s. G. has dropped to 1.000-- about 3 weeks) syphon offsediment into clean secondary, Reattach lock. 7. Syphon again in 2 months and again if necessary until clear before bottling. For the Gooseberry "Sparkle". when wine is clear and stable: A. Syphon wine into primary fermentor. B. Stir in :2 oz. dissolved sugar per gall n of wine and I package Champagne Yeast Cor -5 gal.) C. As you syphon into Champagne or pop bottles keep stirring. D. Store upright at 65-70 for 2-3 months. E. Check by chilling bottle, then opening.

METHOD: Grate rind from 2 grapefruit (cxclud ,,, bitter white pith). Peel fruit and scparatc s 'l"'ents. I. Using nylon straining bag (fine mesh, squeeze juice into primary fennentor. Keeping pulp in and grated rind in bag, tie top and place in primary. If using only juice. pour in primary and proceed. 2. Add sugar, pour water (v. ann) 0\ er and stir in all other ingredients EXCEPT yeast. Cover primary. 4. Stir daily. cheek S.G. and press pulp lightly to aid extraction, 5. When ferment reaches S.G. 1.040 (3-5 days lightly strain juice from bag. Syphon wine off sediment into glass second v. Attach airlock. 6. When ferment is complete (S.G. has dropped to 1.000- about 3 weeks) ~. phon off sediment into clean secondary Reattach lock 7. To aid clearing syphon again in 2 months and agam if necessary before bottling. Sweeten these w ines at bottling as follow s: Add II:! tsp. Stabilizer. then. add ~-Yllb. dissolved sugar per gallon

VARIETIES Gooseberries come from same family [Ribes L.) Currants. See varieties under "Currants" pg. II.

3S

14

GRAPE WINES: An Introduction

We all know dandelions, parsnips, elderberries and many other "country" materials produce winc. But. for many. "\I. inc" comes only from thc fermentation of grapes. History traces \\ ine and the grape vine as one. lf wme were only made from grapes the grape wines w ould happily fill the void. Commercially they are the most popular. The skins, pulp and to a limited extent the seeds from different grape varieties produce this wide selection. But. very importantly, so does the way chosen to make the \\ inc. White grape wines are made from the pressed juice of the grape only. It doesn't matter if it's a red or white skinned grope; as long as the pulp IS white the \\ IDecan be white. Red wines on the other hand arc fermented with the skins. pulp and Juke. The skins prov de the essential difference bet" ceo white and red w incs. They give color, tannins-- that mouth drying taste. and other flav oring constituents. Red wine is made form red-skinned grapes. This difference sometimes makes white w ines and red \\ ines seem like worlds apart. Rose' wine fits in there somewhere. Properly made. this w inc results form pressing the fermenting grape juice from the pulp before the color becomes a deeper red. Many people have grapes growing in their back) ards, Some are found growing w ild in the countryside just waiting to be picked. There are some a\ ailable in the super market (although these are table eating grapes not \\ inc grapes). Generally in September and October the major 1.",_ sJ of grapes takes place in the northern he )l.i.,., he-e. In some Cities w inemaking supply sho ~ 1(1produce dealers bring in these fresh-harvested grapes for use by home \\ me makers Also. premium \\ ine grapes are made Into concentrates and available on a year-around basis. These concentrate!' make available to us high quality grape varieties from around the \\ orld which normally would be unobtainable. From the recipe viewpoint this book has divided the grape \ arienes into 2 general groups: 1. European species (Vitis Vinifera) grown here. 2. Native American species. Red grape wmes are more comfortable toward the dry Side, whereas whites vary from tart to very rich. 15

The balancing of acidity against sugar from the maturing of the grape to the making of the wine is a factor in determining if a wine is flat and dull or too tart to drink. Here again depending on variety. cool or warm climate and when picked. two major considerations can be tested. Use the acid tester to determine acid content. Because these 2 prime taste factors can be measure easily, here is a guide to the recommended readings at the start of fermentation:

Specific Gravity White Table Wines Red Table Wines Sweet Table Wines Dessert Wines 1.080-1.095 1.085-1.100 1.090-1.1 05 1.095-1.110

Acid Level (% Tartaric) '.70% .65% .65% .50%

Individual varieties may call for exceptions to the general guide above. TIle starting mixture (must) is adjusted with the addition of sugar and/or fruit acids or to lower high reading by diluting with water. Take readings from samples of pressed juice clear of skins or debris.

VITIS VINIFERA
Of the 32 species which contains over 800 named grape vines around the world, Vitis Vinif era is by all standards the most important. It produces a variety of grapes that accounts for most 0 the wines produced in Europe and California. The ideal material for winemaking is one that yields a juice with enough sugar. enough acid to ad tartness, and other taste aroma factors to give th wine balance with character. The Vitis Vinifera species of grape has man varieties that do just that. Most of these varietie can be made into wine form the pulp and juic only. The normal ingredients to assure a proper ferment and in a few cases very minor eorrectio of sugar and acid levels are all that's needed.

46. RED WINES

RED TABLE WINE (Vilis Vmifera) 16-ISlb Grapes (depending on variety) Sugar, add iflow to S.G. 1.090-1.100 Acid Blend. add if low to .65% tartaric I Campden, crush I pkg Wine Yeast

47. WHITE WINES

WHITE TABLE WINE (Vitis Vinifera) 1618 Ib Grapes (depending on variety) Sugar. add if loy, to S.G. 1.085-1.095 Acid Blend, add if low to .7Cl'a tartanc Nutrient 1 tsp Campden, crush 1 1 pkg Wine Yeast

METHOD: Use grapes which are fully ripened and free of mold. Remove from stems. Discard leaves and any foreign matter. 1. For small quantities (5-10 gal) crush by hand into primary fermentor; for larger Quantities use grape crusher. DO NOT fill primary to top. Allow at least 115 of primary for grape must to expand. 2. Test sample of clear juice and adjust acid and sugar content. if nece arv 3. Stir in campden Cover eimary. After 12 hrs. fld(I yeast. Recover pnmary. ~. Pulp rai to form a "cap". Stir daily, keep cap punched downand wet and, check S.G. 5. When ferment reaches S.G. 1.030 (about 5-6 days) syphon free-run juice into secondary. Strain pulp (or use press) and add this juice to secondary. 6. When ferment is complete (S.G. has dropped to l.OOO--about 3 -weeks) syphon off sediment into clean secondary. Reattach lock. 7. To aid clearing syphon again in 2 months and again if necessary before bottling. Red grape wines can benefit from the judicious use of aging in oak barrels or even oak chips.

METHOD' Use grapes which are fully npened and free of mold. Remove from stems. Discard leaves and any foreign matter. I. Crush grapes into extra primary. Quickly stir In Campden. 2. Immediately press out Juice v. ith press (With small quantities nylon mesh bag can be used) inJo another primary ferrncntor, 3. Adjust sugar and acid levels of juice and nutnent. Cover primal) 4. After 12hours add yeast. Cover primary. Ferment at 70F or lower. 5. When ferment reaches 1 040 (3-5 days) syphon off sediment into clean glass secondary Attach airlock. 6. When ferment IS complete (S.G. has dropped to I.OOO-about 3 weeks) syphon off sediment into clean secondary. Reattach lock. 7. Syphon again m 2 months and again if necessary until clear before bottling.

48. SECONDWINES, Red

With the European and California grape varieties It is possible to make what is called a VeT) acceptable "second wine" using the grape pulp. It is a w ay of doubhng the amount of \\ ine made and cutting costs per gallon. Aside from putting water. sugar. frutt acid and nutrient back into the pulp grape concentrate is added to provide body and \ inous character. RED 2nd WINE After wine has fermented down to S.G. I 030 use pulp (unpressed). Measure amount of wine juice obtained in first \\ inc. For every gallon measured add to pulp the following. I gal 8-IOoz I o/.c Ib 1. tsp I g tsp 1-'2 t P Water Red Grope Concentrate Sugar Acid Blend
Tannm

50.Thompson Seedless
161b 2 tsp I;' tsp I tsp
1

Grapes Acid Blend Tannin Nutrient Campden. crush Wine Yeast

Vz-~ cup Sugar

I pkg

Nutrient

Use ) cast already present m pulp. Hydrometer will indicate lower than expected reading because of alcohol already in pulp. Follow recipe. When ferment is down to S.G. 1.010 syphon juice 10 secondary, Press Juice from pulp and add. Proceed to clear.

49. SECONDWINES, White

A fter grapes hav e been pressed for first \\ ine usc pulp for "second wine". Since they arc fermented at same time plan equipment use accordingly. For every gallon of JUIce extracted add to p'O p the following: 1 gal Water S-IO oz Grape Concentrate I Vz Ib Sugar ACid Blend 1. tsp 1/8 tsp Tannin Nutrient ~ tsp Wine Yea t I pkg \IE1HOD. I Ferment in pnrnary down to S.G. 1.020. then ')'Phon secondary. Press out additional juice form pulp if desired. 2. Allow to clear as per first run white \\ inc.

!'.1ETHOD: From the Vilis Vinifera species thts is really an eating grape. It is generally lower in sugar an acid than the normal table wine grape. I. Was remove from stems and discard any moldy or badly bruised grape~. Using D) Ion straining bag or press, crush grapes and extract maximum juice from pulp. Let juice run into primary ferrnento and immediately add campden. Discard pulp. 2; Stir III all other ingredients EXCEPT ) east. Cover pnmary.3 After 12 hours add yeast. Cover prima ry. 4. Check S.G. and when ferment reaches S.G 1.040 (3-5 days) syphon \\ ine off sediment intq glass secondary. Attach airlock. 5. When ferment is complete (S.G. has dropped to I.OOO--about weeks) syphon off sediment into clean secondary Reattach lock. 6. To aid clearing syphon again in. 2 months and again if necessary before bottling.

17

NATIVE AMERICAN GRAPES

Before the grape varieties of Europe were brought over and planted here, there were already growing an abundance of grape vines. Our native American varieties arc mainly characterized by: a distinguishable pungent odor to the point of masking any other; higher in fruit acid but lower in sugar: and many \ arieiies tolerate cold well below OF. A native v ariety, Vilis Labrusca, con tams some of the most popularly planted vinesConcord. Catawba, Niagara, etc. In most cases these grapes must be balanced by first diluting the juice to lower the acid level. sugar added back to assure proper alcohol production and pectic enzyme added to eliminate pectin (good for jelly. bad for w inc). Whether you make wine from our native grapes which require major adjustments or from the natural juice of European varieties use the guide gi\ en on page 15. RECIPE SELECTION: Depending on the acid level and sugar content other native varieties such as: Catawba. Niagara, Delaware, or hybrids such as Baco. Aurore, Chelob. and grapes mainly found in the Southeast form the Muscadine family, the same care and the same recipes can be used as a guide. If the grape yields a juice balanced in acid and sugar, use recipes 46-50. If the acid levels are much to high. use recipes 51-56.

51. WILD GRAPES

Fox Grape. "Mustang" Grape (Oregon Grapes see Recipe 75)

61b 6pb 21b

12

tsp I tsp

I I pkg

Grapes Water Sugar Pectic Enzyme Nutrient Campden, crush Wine Yeast

Keep your acid tester and hydrometer handy As \\ ith all wild fruit the sugar and acid content varies greatly from year to year and ev en from one location to another. The recipe above is a general recipe to usc which you may have to adjust.

METHOD: J Wash, remove from stems and discard any mold) or badly bruised grapes. Using ny Ion straining bag or press, crush grapes and extract maximum JUice from pulp. 2. Add enough water to JUIce to adjust acid level to .65'}o (tartaric). 3. Then add sugar to adjust Specific Gravity to 1.095-1.1 00. Add remaining ingredients including pulp tied in straining bag. EXCEPT for yeast. CO\Jer primary 4. After 24 hours, add yeast Cover primary. 5 Stir daily, check S.G. and press pulp lightly to aid extraction. 6. When ferment reaches S.G. 1.030 (5 days) lightly press juice from bag. Then syphon wine off ediment into glass secondary. Attach the airlock. 7. When ferment is complete IS.G. has dropped to 1.000-- about 3 weeks) Syphon off sediment into clean sccondarv, Reattach lock. 8. To aid clearing syphon again in :2 months and agam if necessary before bottling.

This makes a robust wlIle-- give it time to age. You may prefer this sweetened back a bit. Do this before botthng by adding Yl tsp stabilizer. then ~ to Yz Ib dissolved sugar per gallon.

18

52.CONCORD
(Fresh- Tablew me) 61b 5 pts 31 cup 'lISp l tsp I I pkg Fresh Grapes Water Sugar Pectic Enzyme
'utnenl

53.CONCORD
(J uice- Tablewine)

Campden, crush Wine yeast

3 pis Pure Juice (\\ elch's or equal) 5 pts Water 3'. cup Sugar 2. tsp ACId Blend Yz ISp Pectic Enzyme I tsp Nutrient 1 Campden.crush 1 pkg W me yeast

Starting S.G. 1,Ol)0-95 Acid Level .650

54.CO 'CORD
(Fresh-Dessert) 161b IY. cup I tsp J tsp
I I pkg

55.CONCORD
(Juice-Dessert) I gal (Welch's I y. cup I 1s'P 1 ISp 1 I pkg Pure Juice or equal) Sugar Pectic Enzyme Nutrient Campden,crush Wine yeast

METHOD: Concord is the most popularly planted native grape. But, there are several other grape juice available in the store that can be used. I. Wash remove from stems, and discard moldy or badl bruised grapes. Using nylon straining bag or pres crush grapes and extract juice into primary fer mentor. 2. Keeping pulp in bag. tie up, and plac primary. If you are using store purchased juic this work is already done. In either case: 3. Sti in all ingredients EXCEPT yeast. Cover prima _ 4. After 24 hours add yeast. Cover primary. 5. Sti daily. check S.G. and press pulp lightly to aid extraction. 6. When ferment reaches S.G. 1.030 (5-6 days) lightly press juice from bag, Then sy phon wine off sediment into glass secondary. Attach airlock. 7. When ferment is complete (S.G has dropped to 1.000-- about 3 weeks) syphon off sediment into clean secondary, Reattach lock. 8. To aid clearing syphon again in 2 months and again if necessary before bottling.

Fresh Grapes Sugar Pectic Enzyme Nutrient Cnmpden, crush Wine yeast

The wines made from recipes 52. 53, and 56 can be left dry but most prefer it slightly sw eetened,
At bottling add ~ tsp Stabilizer. dissolved sugar per gallon. then stir in ~ cup

Wines from recipes 54 and 55 should be sweetened back to S.G. 1.0101.020. At bottling add Y: tsp Stabilizer then stir in ~-l cup dissolved sugar per gallon.

56.CONCORD
(Frozen)

32 oz 6 pts I cup 1 tsp I: tsp l tsp 1 pkg

J rozen Grupe Concentrate Water Sugar Acid Blend Pectic Enzyme Nutrient Campden.crush Wine yeast

19

57. Wines from Grape Concentrates

For those who prefer winemaking without the work-- premium grape juice concentrates arc the answer. These concentrates are available for winernakeing throughout the year. From France. Italy, Spain and California come premium wine grapes that normally only the wineries hav e access to, They are now freely available from the many home winemakers stores. Most are in container sizes to make I or 5 gallons of wine. This recipe for I gallon of wine can be used as a gencral guide:
Concentrate Water to 1 gallon Sugar to S.G. 1.085-1.095 Acid Blend to .65~o tartaric I tsp Nutrient \4,.'1. tsp Tannin I Campden, crush I pkg Wine Yea5t I Can

58. Instant Wines, 59. Instant Wines,

GRAPE
1!.7 cups 7\.7 pts '._1 Ib 21ztsp
I. l~

FRUIT
3 Ib 7 pts Ilzlb z tsp 'z tsp J/.c tsp I 1 pkg Blkberry, Rspb

tsp
tsp

1
1 pkg

Red grape cone. Water Sugar Acid Blend Tannin Energizer Campden, crush Wine yeast

or Straw b.
r

Water Sugar Acid Blend Pectic Enzyme Energizer Campden.crush Wine yeast

Later: I tsp Sparkolloid, I tsp Stabilizer Starting S G I 075 Acid Level .50.55%

METHOD: All the work of fruit preparation has been done. I. Mix all ingredients EXCEPT yeast in primary fennentor. Cover primary. 2. After 24 hours add yeast. Cover primary. 3. Stir daily and check Specific Gravity. 4. When ferment reaches S.G. 1.040 (3-5 days) syphon otT sediment into glass secondary. Attach airlock. 5. When ferment is complete (S.G. has dropped to 1.000-- about 3 weeks) syphon to clean secondary, 6. To aid clearisghon again 111 2 months and again if necessary before bottling.

USE OF GRAPE CONCENTRATES TO IMPROVE OTHER WINES The body and vinosity (wine taste quality) can be improved with the addition of small quantities of high quality grape concentrates. For every gallon of wine add 6-8 oz. of concentrate; reduce sugar added by Yz Ib and acid blend by Yl tsp.

METHOD: Instant wines, ready for drinking Within a few weeks of starting ferment make pleasant drinks in wanner weather. Such wines have a low alcohol content of 7-8% and they should be consumed within 6-8 months. They have a light fresh appeal with a hint of sw eetness. Hold back and refrigerate 12 cup Grape Concentrate or juice from I Ib fruit. With recipe 59, using nylon straining bag mash and squeeze juice from fruit into primary fennentor. Leave pulp in bag, tic top and put in primary. With recipe 58 no processing is nece sary, 2. Mix In all ingredients EXCEPT yeast. Cover primary and ferment at 70-800 F. 3. Stir daily, check Specific Gravity, squeeze any pulp lightly. 4. At 1.030 (5 days) syphon off sediment (strain ofT juice from pulp) into glass secondary. Add Sparkolloid, Attach airlock. 5. When ferment reaches 1.000-.995 (12-14 days) the \\ inc may be transferred to clean secondary for clearing (4-6 weeks), Add Stabilizer, then stir in concentrate or fruit juice and 113 cup dissolved sugar. Or with the use of a fi Iter unit (after rmxmg in ingredient") syphon directly into bottles.

20

60. MEAD, Dry

:2',lb 7 pts 3 tsp I' > tsp '. tsp tsp I I pkg
Honey

61. MEAD, Sweet

3 '.Ib 7 pts 3 tsp 1', tsp .lsp '. tsp :2 I pkg Honey Water Malic Acid Tartaric Acid
Tannin

Water Malic Acid Tartaric Acid Tannin Energizer Campden, crush Wine yeast, preferably Gennan types or Champ.

Energizer Campdcn.crush Sauternes yeast

62. MElOMEl
(Honey & Fruit) :2lb 2Y;:lb 6 pts 2 tsp Yz tsp '!. tsp I I pkg Blackcurrants or 2' 2 Ib Raspberry Honey Water ACid Blend Pectic Enzyme Energizer Campden, crush Wine yeast

63. MELOMEL
P. pt
Orange JUice 2pt Pineapple JUIce (unsweetened) White grape cone. Honey

iI'THOD: I. Wash and drain any fruit: put fruit and herbs into nylon straimng bag. Crush and strain out juice into primary fermemor. Keeping pulp in bag . ue top and place in primary. 2. In primary. dissolve honey in Yz gallon of warm water with acid and tannin. Add remaining ingredients EXCEP yeast. CO\CT primary. 3. Aftcr ~4 hours add yeast Cover primary. 4. Stir daily. check S.G. and pres') pulp lightly to aid extraction. 5. When ferment reaches S.G. l.030 (5-6 days) lightly press juice from bag. Then syphon wine otT sediment into glass secondary, Attach airlock. 6. When ferment is complete (S.G. has dropped to 1.000-- about 3 weeks) syphon 00- sediment into cleaa secondary Reattach lock. 7. To aid clearing syphon again in 2 months and again if necessary before bottling.

'2 pt

mlb 6 pts 1Yz tsp I 16tsp 3. tsp I I pkg

Water
Acid Blend Tannin Energizer Campden.crush Wine yeast

64.PYMENT
(Honey & Grape) 1',Ib I pt 6', pt 3 tsp I. tsp J. tsp I I pkg Honey \\ hite grape cone. or :2lb

65. METHGlYN
(Honey & Herbs) 3 Ib 4 " oz
107

Water
Acid Blend Tannin Energizer Campden, crush Wine yeast. pre-

7 pts 3 tsp J .tsp

1
I pkg

Hone) Cloves Root Ganger Elderflowcr (optional) Water Acid Blend Energizer Carnpden.crush Wine yeast

21

66. JELLY and JMt

3 Ib 6pls lib 2 hp ',ISP I tsp 1 tsp 1 pkg Jelly or Jam (any fia\ or) Water Sugar Acid Blend
Tannin

67. MALT'QUICKY' 68. MALT'UQUEUR'

I cup I pt 7 pts '. cup J. tsp 1 tsp 1 1 pkg Lt. Mall Extract (dry or liquid) Wht grape cone 1 21b Lt. Malt ExIT.
(dry or hquid)

, pt
6 pts , 2'; lb 3',Isp
'.-' 2

or 5 cups raisms \\ater

Sugar ACId Blend Nutrient Carnpden, crush
\I,

Wht grape cone Water Sugar ACid Blend

Nutnent
Pectic
I-!IIZ~

tsp

Tannin
Nutrient

me

WIDe yeast

inc yeast

1 tsp 1 1 pkg

Carnpdcn.crush \\ inc yeast

Starting S.G.l.095-1.100

METIIOO: The selection is II!1litlcss-- Strawberry, Grape, Peach, Raspberry, Orange. Plum, etc. I. Scoop jam or jelly into primary fermentor, Stir in water (use cool not warm) and jelly or jam thoroughly. 2. Stir 10 all other ingredients. then. add yeast. Cov er primary. 3. Stir daily, check S.G. 4. \\ hen ferment reaches S G 1 040 (3-5 days) .... yphon ofT \\ ine sediment into gin s secondary. Attach airlock. 5. "hen ferment reaches 1.000-- (about 3 weeks) syphon off sediment into clean secondary. Reattach lock. 6. 1'0 aid clearing syphon again in 2 months and again If necessary before bottling. If you"
~ ISP

:\fETlIOD: I. Pour malt in primary fermentor. If using raisins, chop up. put in straining bag and put in primary 2. Stir in all other ingredients, EXCEPT yeast. COYl!r pnmary, 3. After 24 hours add) east. Cover primary, 4 Stir dally. check $.G. 5. When ferment reaches S.O. 1.040 (3-5 days) sy phon ofT w me ediment into glass secondary. Attach airlock. 6. When ferment reaches 1.000-- (about 3 weeks) syphon off sediment into clean secondary, Reattach lock. 7. To aid dearing syphon again in 2 months and again if necessary before bottling. The Malt "Liqueur" (recipe 68) may be further sweetened at bottling: add 'I: ISP Stabilizer, then stir in '~-~ Ib dissolved sugar per gallon.

ish a slightly sweet wine at bottling: add stabilizer. then stir in Y.. Ib dissolved sugar

per gallon.

22

69. MELON
3 Ib 7 pts :! Ib :! tsp
;. ISp

70. WATERMELON
2qts 2 qts II lib :!12 tsp
IIISP

71. MI. ASH

(Row

anberry ) Berries Water Sugar Acid Blend

Pectic Enzyme Nutrient Campdcn. crush Wine yeast

Melon centers

Wtrmelon JUice
Water Sugar Acid Blend

Water
Sugar Acid Blend

21b 7 pts 21b I tsp

I tsp I pkg

Tannin Nutrient
Wine yeast

Tannin
Nutrient Campdcn,crush \\ inc yeast

y,
I

ISP

1 tsp
I I pkg

I tsp I pkg

Starting S G. I 085

Starting S.G. 1.085

METHOD I. Cut melons 10 quarters, remov e all rind pans entirely and discard seeds. Cut "meat" of melons into cubes. 2. Using nylon straining bag. mash and squeeze out juice into primary fermentor. Keeping pulp in straining bag. tie top and place in primary. 3. Stir in all other ingredients. EXCEPT yeast. CO\er primary. 4. After 24 hours add yeast. Coyer primary. 5. Stir daily, check S.G. 6. When Ierment reaches S.G. 1.040 (3-5 days) lightly press juice from bag. Syphon off wine sediment into glass secondary, Attach airlock, 7. When ferment reaches 1.000-- (about l weeks) syphon off sediment into clean secondary Reattach lock. '. To aid clearing syphon again III '2 month and again if necessary before bottling

METHOD: Use npe, sweet berries and if possible pick aft I st frost. 1. Remove stem. rinse off and dra berries. 2. Put in nylon straining bag, crush all! squeeze juice into primary fermentor Keepi pulp in bag. tie top and place in primary. 3. Stir' nil other ingredients, EXCEPT yeast. Cover pri mary. 4. After 24 hours, add yeast. Cover primal) 5 Stir dailv, check S,G. and press pulp light! to aid extraction. 6. When ferment reaches S.G 1.040 (3-5 days) squeeze juice lightly from bas Syphon off \\ ine sediment into glass secondarj Attach airlock. 7. When ferment reaches 1.00 - (about 3 weeks) syphon off sediment into cle secondary. Reattach lock. 8. To ard clearing S) phon again in 2 months and again If ncccssaT} before bottling, To sweeten w ine at bottling, add 12 tsp Stabiliz then stir in ~ Ib dissolv cd sugar per gallon,

VARIETIFS Mountain \sh (Serbus L) normally a 20'30' trc White flowers followed by attractive clusters of I. bright orange fruit. American 1\11. Ash (S. Americana and European Mt. Ash (S. Aucuparia) are the two popu lar varieties, Sometimes referred to as Rowanbcrry

23

72.ONION
Ydb Y: pt 7 pts 2. .Ib 21sp I tsp 1 I pkg

73.0MN6E
89
" pt 6 pIS 2',lb I tsp I I pkg

74.0MN6E
(Frozen)
120z Y, pt
r

Onions Potatoes) Wht grape eone or I Ib Raisins \\aler Sugar Acid Blend
Nutrient Campdcn.crush

Oranges \\ ht grape cone. or I Ib LI raisins Water Sugar Nutrient Campdcn, crush Wine yeast

., pis

2'21b
" tsp I I pkg

Frozen Juice \\ ht grape eone or I eup LI dry Malt Water Sugar Energizer
Carnpdcn.crush

Wine yeast

Wine yeast

METHOD: Don't tell your friends w hat it is until they've tried some. It's a surprising wine that even works well for marinating meats or whatever. l. Wash and peel onions. Chop up onion, and potatoes. 2. Put in nylon strauung bag. tie top and put in pot with water. Boil until tender (about ]5 min.) Strain off and pre's pulp into pot. Discard pulp. Pour liquour in pot into primary fermentor, 3. Stir in all other ingredients, EXCEPT) east. If using raisins, chop up and put in bag. lie. put in primary. Cover primary. 4. After 24 hours, add yeast. Cover primary 5. Stir dally. check S.G. 6. When ferment reaches S.G. 1.040 (3-5 days) strain juice off raisins and syphon off wine sediment into glass secondary. Attach airlock. 7. When ferment reaches 1.000-- (about 3 weeks) syphon off sediment into clean secondary, Reattach lock. 8. To aj4 clearing syphon again in 2 months and again If necessary before bottling.

METIIOD: Juice oranges like Temples work the best. Scrape the rind of 2 oranges. Discard the bitter white pith and peels. I. Using nylon straining bag. separate orange segments. squeeze juice into primary fermentor. Keeping pulp and rind in bag. put chopped raisins in bag, tie top and place in primary. If u ing frozen juice pour in primary 2. Add sugar. pour over water (warm) and stir in all other ingredients EXCEPT yeast. Cover primary. 3. After 24 hours, add yeast. Cover primary. 4. Stir dally. check S.G and with fresh orange recipe press pulp lightly to aid extraction. 5. When ferment reaches S.G. 1.040 (3-5 days) squeeze juice lightly from bag. Syphon off wine sediment into glass secondary. Attach airlock. 6. When ferment reaches 1.000-- (about 3 weeks) syphon off sediment into clean secondarv. Reattach lock. 7. To aid clearing syphon again in 2 months and again if necessary before bottl ing. These wines may be sweetened at bottling by: Add ~ tsp. Stabilizer then add v.-~ Ib dissolved sugar per gallon.

24

75. OREGON 'GRAPE'

(Mahonia) Oregon Grapes Red grape cone. or 1 Ib Dk raisins Water Sugar Pectic Enzyme
Nutrient

76, PEAR
-lIb

77, PERRY
I gal Sugar \i tsp '1. tsp I I pkg' Pear Juice
(12-14Ib)

Pears
Water

6 pts 4 cups

7 pIS

:W, tsp
Yz tsp
I tsp
I

1%lb 'l2 tsp

I tsp

I 1 pkg

Campdcn. crush Wine yeast

I pkg

Sugar Acid Blend Pectic Enzyme Nutrient Campdcn.crush Wine yeast

to 1.060 S.G. Pectic Enzyme Energizer Campden.crush Champ. yeast

METIIOD: Although they look like grapes these fruit come from a di ffercnt part of the plant world. But. for winernaking purposes these berries can be treated as wild grapes. The sugar and acid content will vary great I) so lise your hydrometer and acid tester to adjust to Specific Oravity-- 1.095-1.} 00; Acid level .65%. If you can wait. pick late season. I. Wash. remove from stems. and discard moldy or badly bruised berries. Using nylon straining bag or press crush berries and strain juice into primary fermentor. 2. Keeping pulp in bag, tie top and place in primary. 3. Stir in all other ingredients. EXCEPT yeast. Cover primary. 4. After 24 hours, add yeast. Cover primary. 5. Stir daily. check S.O. and press pulp lightly to aid extraction. 6. When ferment reaches S.G. 1.030 (3-5 days) lightly press juice from bag. Syphon otT wine sediment into gLass secondary. Attach airlock. 7. \\ hen ferment reaches 1.000-- (about 3 weeks) syphon off sediment into clean secondary. r ch lock. 8. To aid clearing syphon again in 2 mo 'ts and again if necessary before bottling. At bottling add 12 tsp Stabilizer. solved sugar per gallon. then

METHOD: Use ripe to firm-ripe pears. I. Wash. drain. remove stems, cut in half and core. Cut'into smaller pieces. 2. Using nylon straining bag. (or press) mash and strain out juice into primal) fermentor. As juice is extracted immediately add campden to prevent spoilage and browning. Keeping all pulp in bag, tie top and place in primary. 3. Stir in all other ingredients EXCEPT yeast. Coyer primary. 4. After 24 hours. add yeast. Cover primary. 5. Stir daily. check S.O. and press pulp lightly to aid extraction. 6. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon off wine sediment into glass secondary. Attach airlock 7. When ferment reaches 1.000- (about 3 weeks) syphon off sediment into clean secondary. Reattach lock. S. To aid clearing syphon again in 2 months and again if necessary before bottling. For Perry, when ferment IS complete gently stir in ~~cup dissolved sugar per gallon. Bottle in champagne or returnable pop bottles. Apply crown caps. Age for 3 months. Cool and enjoy. VARIETIES Pear trees (Pyrus communis) make a handsome addition to the garden. Properly pruned and cared for they take heavy soil better than most. Good ones to plant are; Bartlett, Bose, Packham Triumph. Seckel and Clapp Favorite. Most pears prefer cool winters.

14

Ib dis-

VARIETIES Oregon Grape (Mahonia aquifolium), W' blue -black berries in clusters look grape-like, with holly-like leaves. Attractive all year. Along with Desert Mahonia 1M. frernontii), California Holly Grape (:VI. pinnata), Creeping Mahonia (M. repens) found in the wild and some from nursery.

25

78. PERSIMMON
3 Ib 7 pts Persimmons

(Fresh) 3 Ib 6 pis

79. PINEAPPLE
Pf4lb Pineapple Water Sugar Tannin
Nutrient Campden.crush Wine yeast

(JUice) I gal
5 pts

80. PINEAPPLE
Pineapple JUIce
(unsw ectened)

ZV.lb
21~ tsp I,tsp I tsp I 1 pkg

Water Sugar ACid Blend Pectic Enzyme Nutrient Campdcn, crush Wine yeast

v.tsp I tsp I
1 pkg

Zib
'> tsp
I.

tsp I Carnpden.crush I pkg Wine yeast

Water Sugar Acid Blend Tannin

Start ing S.G. 1.090-95 METHOD: Pick fully ripe preferably after 1st frost. J. Wash and drain Persimmons. Cut in half and remove seeds. Cut into chunks and using nylon straining bag. crush, mash and squeeze out juice into primary ferrnentor, 2. Keeping pulp in bag, lie top and place in primary. Stir in all other ingredients. EXCEPT yeast. CO\ er primary. 3. After 24 hours. add yeast. Cover primary. 4. Stir daily. check S.G. and press pulp lightly to aid extraction. 6. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon off \\ ine sediment into glass secondary. Attach airlock. 6. When ferment reaches 1.000-- (about 3 weeks) syphon off sediment into clean secondary. Reattach lock. 7. To aid clearing syphon again in 2 months and again if necessary before bottling. If a slightly sweetened wine is more to taste. then, at bottling add !4 tsp Stabilizer, then stir in !/..-!4lb dissolved sugar per gallon.

METHOD: Select fully ripe pineapples. Cut off stalk and outside rind. I. Cut in half and rernov b hard core. Chop in small pieces. Put in nylon straining bag. mash and squeeze out juice into primary fermentor. Keeping all pulp in bag. tie top and place in primary. With pineapple juice (recipe 80) this work is already done. 2. Stir in all other ingredients EXCEPT yeast. Cover primary. 3. After 24 hours. add yea 1. Cover primary. 4. Stir daily. check S.G. and press pulp lightly to aid extraction. 5. When ferment reaches S.G. 1 040 (3-5 days) strain juice lightly from bag. Syphon off wine sediment into glass secondary. Attach airlock. 6. When ferment reaches 1.000- (about 3 weeks) syphon off sediment into clean secondary, Reattach lock. 7. To aid clearing syphon again in 2 months and again if necessary before bottling. These wines are very pleasant as a dry wine. If slightly sweetened wine is more to taste. at bottling add Y2 tsp Stabilizer. then stir in y" lb dissolved sugar per gallon.

VARIETIES Persimmons (Diospyros L.) besides the fruit have outstanding ornamental qualities. ODe of the best fruit trees for ornamental use-- good in the garden or as a small shade tree. The American Persimmon (D Virginiana) is a 20'-30' tree with round. yellow to orange II:'"-Z" fruit (puckery until soft-ripe. then very sweet). Oriental persimmon (D. kaki) attractive aurumn color even In warm wmter areas. Several varieties include: Chocolate. Fuy u and J lachiya

26

81. PLUM
41b 6 pts 21b , . tsp '~ tsp 1 tsp 1 1 pkg Plums. pitted Water Sugar Acid Blend Pectic enzyme Nutnent Campden,erush \\ me yeast

82. PLUM 'PORT'

41b " pt 6 pIS 2'. Ib
z tsp 1 tsp

83. POMEGRANATE 84. POME. & MALT

6 ~pt 6 pIS r~.lb 2 tsp '. Isp II,p IISp I I pkg Pomegranates \\ ht grape cone, Water Sugar Acid Blend Tannm Pecuc Enzyme Nutrient Campdcn.crush Wine yeast I cup 6 pIS 21b :! tsp '. tsp 1 tsp , IISp I I pkg Pomegranates DI) ~11t Extrc Water Sugar Acid Blend Tannin Pectic Enzyme Nutnent Campdcn.crush Wine Yeast

I I pkg

Plums, pined Red grape cone Water Sugar Pectic Enzyme Nutrient Campdcn.crush Sherry or Port yeast

METHOD: You can usc these recipes for an) plum-type fruit-home grown or store bought: Italian, Damson, Yellow, Greengage. or any sweet plum WIth wild plums, which arc generally high in acid, use acid tester or cut down to 3 lbs per gallon. I. Wash, dram, remove stones, chop into smaller pieces. :. Put in nylon straining bag, crush and squeeze juice into pnmary fermentor Keeping all pulp in bag. tie top and place in primary. 3. Stir in all other ingredients EXCEPT yeast. Cover primary. 4. After 24 hours, add yeast. Cover primary. 5. Stir daily, check S.G. and press pulp lightly to aid extraction. 6. When ferment reaches S.G. 1.040 (3-5 days) squeeze Juice lightly from bag. Syphon off wine sediment into glass secondary attach airlock. 7. When ferment reache 1 000(about 3 weeks) syphon otT sediment into clean secondary, Reattach lock. 8 To aid cleanng yphon agam III 2 months and again If neces .11)' before bottling To sw eeten wme, at botthng dd abrlizcr, then strr III '.-' 2 Ib dissolv cd sugar per gallon.

METHOD: 1. Wash, peel. rcrnov ing all yellow I skin. Spli open pomegranates and scrape out seeds. 2. Cho mto small pieces. Put in nylon strairung bag, crus fruu and squeeze JUIce into pnmary fermento Keeping pulp in bag, tie top, and place in primal) 3. Stir in all other ingredients EXCEPT yea Cov er pnmary. 4. After 24 hours, add yeast CO\ er primary 5. Stir daily, check S.G and press pul lightly to aid extraction. 6. When ferment reach S.G. 1.050 5-6 days) squeeze juice lightly fro bag. Syphon 00' wine sediment into glass sec ondary attach airlock, 7. Whcn ferment reach 1 000- (about 3 weeks) syphon off cdunent in clean econdarv. Reattach lock. 8. To aid clearin syphon again in 2 months and again if necessary before bottling. If a slightly sweetened wine is preferred, at bo tling add Y2 tsp Stabilizer, then stir in'!. Ib di soh ed sugar per gallon

tsp~~

VARIETIES Pomegranates (Pumea granatum) loleratc great heat b' fruiting varietb need deep watenng. A\ailable in Ir or shrub fonn, 1'2'-12' high. The t\\O popular van Ie:; to try are: "Wonderful", 10' high. lurge orangc-r flO\"o, ere;follO\\ ed by reddish frUIt and" weef', a pom granate similar 10 Wonderful but \\ ith mceter. Ie's ae fruit. VARIETIES Japane e (Prunus salicUla) IlIld European (p. domestien) Plums are attractl\e as \\cll a productive 15'-20' trecs European plums are more tart and not as JUICY as Japanese plums. Hcre are some self-fertile \aneucs 10 try: DllIl1Son, Grecngage, hahnna Plum, Sanla Rosa and Stanley.

27

85. POTATO
~ Ib " pt 7 pts 2'.lb 3 tsp 2 tsp I tsp I pkg Potatoes Wht grape cone. Water

86, "MASHER"
41b '2 pt 7 pIS 2121b 3tsp 12tsp I pkg Potatoes Wht grape cone or I Ib raisins \Vater Sugar or HODey Acid Blend Energizer Wine Yeast

87. PRICKLV PEAR

3 qt Prickly Pear Grupe Cone Water Sugar
ACid Blend

1'.cup Rai ins or pt

2 pts 21b 21sp Itsp

ugar Acid Blend

Tanrun utnent Wine yeast

'.t,p
I

Pectic Enzyme Energizer

Campden, crush
Sherry or Port 'cast

I pkg

\1ETHOD: An old favorite that kept many a pioneer going. I. Wash and scrub potatoes clean. Slice up potatoes and boil in water just until tender. Strain out juice, remove potatoes and pour the boiled mixture into primary fermentor, If you have nylon straining bag use this to contain potatoes \\ hile boiling. 2. Stir In all other ingredients EXCEPT yeast. Cover primary, 3. When mixture cools (below 85F.) add yeast. CO\ er primary, 4. Stir daily. check S.G. 5. When ferment reaches S.G. 1.040 3-5 days) stminjuice from raisins. if'used. syphon w ine into glass econdary, Attach airlock. 6. When ferment reache 1.000-- (about 3 weeks) syphon off sediment mto clean secondary. Reattach lock. 7. To aid clearing syphon again in 2 months and again if necessary before bottling. Sweeten wine at bottling by adding Vz tsp Stabilizer and then stir In I. lb dissolved sugar per gallon.

METIIOD: Don't head for the grocery store. Thqse "pears" are someumes purple, sometimes orange. sticker covered pear-shape fruits grow ing on the top edge offlat pad-shaped cactus. Cut otT fruit. I. Break or singe otT stickers, Wash, chop and mash up fruit, Chop up raisins, ifused. Put all in nylon straining bag. tic top, and lea ve bag in primary fermentor, Using nylon straining bag or press crush berries and strain Juice into primary fermentor, 2. Stir in all other ingredients, EXCEPT yea t. Cover primary, 3. After 24 hOUTS, add yeast. Cover primary, 4. Stir dally check S G. and press pulp lightly to aid extraction. 5. When ferment reaches S.G. 1.040 (3-5 days) lightly press juice from bag. Syphon otT w ine sediment into glass econdary, Attach airlock. 6. When ferment reaches 1.000- (about 3 weeks) syphon otT sediment into clean secondary, Reattach lock. 7. To aid clearing syphon again in 2 months and agam if necessary before bottling.
\\ inc can be sweetened at bottling by adding 12 tsp Stabilizer and then stir in Y..lb dissolved sugar

per gallon
VARIETIES Prickly Pear (opunua L.) is a large genus. in fact one variety or another can be found in most parts of the t.:.S. Easter Prickly Pear (0 compressa) \\ ith red or purple fruit,

Hunger Cactus (O.polyaeanlha) yields spiny fruit. The illustration show 5 the repeated flat pads. Flowers appear followed bj
frull. sometimes

Q.'
I

spiny

\ .

88. PUMPKIN
-lIb

89. RAISIN
2 Ib
7 pts
mlb 311,tsp

90. MISIN SHERRY

31b I cup

7 pts 2'~ Ib 2Yl tsp '. tsp l tsp I I pkg

Pumpkin "meat" Water Sugar Acid Blend Tannin Nutrient Carnpdcn, crush Wine Yeast

I tsp I
I pkg

Raisins Water Sugar Acid Blend Nutrient Carnpdcn.crush Wine yeast

6 pIS lIb ''2 tsp 'S tsp I I pkg

Raisins Lt Dry ~1alt Water Sugar Acid Blend Energizer Carnpdcn.crush Sherry Yeast

METHOD: I. Wash. cut open pumpkin, remove seeds and stringy material. Rough peel skin. Grind or mash up pumpkin Into nylon straining bag. Squeeze juice out into primary fermcntor, lie top. and leave bag in primary fennentor. Using nylon straining bag or press crush berries and strain juice into primary fcrmentor, 2. Stir in all other ingredients. EXCEPT yeast. Cover primary. 3. After 24 hours, add yeast. CO\ er primary. 4. Stir daily. check S.G. and press pulp lightly to aid extraction. 5. When ferment reaches S.G. 1.040 (3-5 days) lightly press juice from bag. Syphon otT wine sediment into glass secondary. Attach airlock. 6. When ferment reaches 1.000-- (about 3 weeks) syphon off sediment into clean secondary. Reattach lock. 7. To aid clearing syphon again in 2 months and again if necessary before bottling. You may prefer to age this wine dT or sweeten it back slightly. Sweeten at bottling."Add Vz tsp . Stabilizer. then add in v.. lb dissolved sugar per gallon.

METHOD: I I. Chop or use mincer on seedless light or dark raisins. Place in nylon straining bag. tie top. and put in primary fermentor, 2. Stir in all other ingredients EXCEPT yeast. Cover pnmary. 3. Stir daily. check S.G. 4. When ferment reaches S.G. 1.040 (3-5 days) strain juice from raisins. if used, syphon wine into glass secondary. Attach airlock. 5. When ferment reaches 1.000-- (about 3 weeks) syphon off sediment into clean secondary. Reattach lock. . 6. To aid clearing syphon again in 2 months and again if necessary before bottling. Recipe 89 makes a good dry wine. If you prefer it slightly sw eetened, then add v.. Ib dissolved sugar per gallon. Recipe 90. The "Shell)" can have additional doses of Y.a Ib dissolved sugar. Add every time it continues to work down to S.G. 1.000.

91.RHUBARB
3 Ib pt 7 pIS 2'.lb '.t p I tsp
I Rhubarb \\ hi grape cone .

92.RHUBARB
Sib Rhubarb

93. RICE "SAKI"

Rice

Waer Sugar Tannm i'lutricnt Campdcn.cru h

\\ nc vcast SiG

I pkg
Starting

6 pIS 21b , oz '.tsp I tsp I I pkg

Water Sugar Precrp, Chalk

Ianmn

Nutrient Campden.crush "me Yeast

7 pts 2'.lb 3tp '. tsp

Grape cone or 1 Ib Lt Raisins \\ ater (hot) Sugar or Honey

Acid Blend

1
1 pkg

Energizer Campden, crush Sherry Yeast

1095-1.100 StanmgS.G. 1095-100 At bottling Add 1 S tsp, anti-oxrdent

METHOD: Select and use stock only. Wash. drain nnd cut into small pieces. 1 Place rhubarb In nylon strainmg bag, mash and squeeze out JUIce into primary fermentor. Keeping all pulp in straimng bag, tie top. and put in primary fermentor Mix in sugar and campden Cov er primary, 2. let mixture sit for 23 days timn once d ily. Then strain JUIce from bag DIscard pulp 3 Sur in all other ingredients (usc cold water), then add yeast Cover primary. 4 Stir dally and check Specific GTa\ ity, 5. When ferment reaches S G I 0403-5 days) syphon v. me into In secondary, Attach airlock. 6. When fer ment re ch 1 000- (about 3 weeks) syphon off ediment mto clean secondary. Reattach lock 7 To rod clearing syphon again in 2 months and again ifncce ry before bottling You may prefer them dry or slightly sweetened back. To sweeten Add' 2 tsp Stnbil ze I '"I stir in '. Ib dissolved sugar per galion. For and old fa hioned German Rhubarb wine add to either recipe oz. Ginger Root (bruised) and '. oz Cloves per gallon. Tie up in straining bag, then remox eat S.G. 1.040.

METJIOD: , Use husked or raw rice if available. rather than polished nee. J. Wash and coarse crush rice. Place rice and chopped raisins in nylon straining bag, tie top and place in primary fermentor. 2. Pour hOI v. ater 0\ er and stir in all other ingredients, EXcEpT yeast. Cover primary. 3. After 48 hours. add yeast and energizer, Co vcr primary, 4. Stir dally, check G. and press pulp lightl) to aid extraction 5. When ferment reaches S.G. 1.050 (2-3 day) add another I~ Ib dissolved sugar per gallon. 6. At S.G. 1.030(6-7) days strain juice from bag. Syphon off wine sediment mto glass secondary. Attach airlock. 7. At S.G. 1.020 add another Ib dissolved sugar per gallon. 8. When ferment reaches 1.000-- (about 3 weeks) syphon otT sediment into clean secondary. Reattach lock. 9. To aid clearing syphon again in 2 months and again if necessary before bottling. Optional: You may continue to build up alcohol by adding additional doses of sugar until ferment ceases. To sweeten add before bottling V:! tsp Stabilizer. then add I. Ib dissolved sugar per gallon.

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94. ROSEHIP
(Fresh) 2',Ib ~'> pts 2 Ib l tsp '> tsp I I pkg Fresh Rosehips Water (hot) Sugar ACid Blend

95. ROSE HIP

(Dried)

96. RUM POT

Sometimes called "drunken fruit" this delicious mix: grows and grows, When It gets gomg you can give I 10 fnends I cup at a lime. vlways leave I cup for your self

50z
I',eup

Energizer
Campden.crush Wine yeast I gal 21b I I pkg

Rosehips (dned shells) or 10 oz (dried. whole) Lt Raisins or 3 oz Dried Fig or4oz

I cup

Canned Fruit Cocktail

grape cone,
\\'atcr Sugar Campden.crush \\ me yeast

I cup Sugar pinch of Wine Yea'! LIquor. optional

METIIOD: With fresh hips. cut off stalks and any foreign matter In the wild the red hips can be found on the dried stalks even through winter. I. Wash and drain. Crush or run through mincer (dried or fresh). Put 111 nylon straining bag. (if using ratsins or fig, chop and put in bag). tie top and place in primary. 2. Pour over hot water and stir in all other ingredients EXCEPT yeast. Cover primary. 3. After 24 hours. add yeast. Cover prima!"). 4. Stir daily, check S.G. and press pulp lightly to aid extraction. 5. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon off wine ediment into glass secondary, Attach airlock 6 \\ hen ferment reaches 1.000-- (about 3 weeks) syphon off sediment into clean secondary Reattach lock. 7. To aid clearing syphon again m 2 months and agam if necessary before botthng To sweeten: Before botthng add ..... ;,. hzer, then add I. lb dissolved sugar per to With recipe No. <)4 for a Sherry type wine sian \\ ith Sherry Yeast and at 1.000 continue to add'. lb dissolv ed sugar per gallon until ferment ceases.

I. Put fruit, then sugar in glass jar or small crock (I qt), Sprinkle on pinch of yeast. Partly cover 2. After 24 hours, stir . 3. Let sit partly covered for 2 weeks. 4. Then again add 1 cup [mit and I cup sugar. Partly cover stir. let sit for'; weeks. 5 Repeat step 4 as required. Keep at room tempera ture. Rcfngcratc to stop action. Add to ice cream pudding or usc as a glaze. Also excellent \\ ith touch of Brandy, White Wine. Creme de Menthe or Galliana

97. SAN6RIA
Call II Sant Gria. Sangaree. or San Gna here are some recipes for some different "true" Sangnas: Bottle Red or White Wine Whole Sliced Orange Whole Sliced Lemon Cup Sugar. or to taste Soda Water Brandy, Grand Marnicr, or Cointreau Straw berrie . halv ed or 4-6 slices Elberta Peaches Shce oranges and lemons thinly into server. Po in WUlC, stir in sugar thoroughly, add liquor. an sprinkle on fruit. Place in refrigerator to cool. Jus before serving add chilled soda and ice cubes.

98. SERVICE BERRY

31b 7 pts 2'.lb 3 tsp '1 t P '. tsp I I pkg Berries Water Sugar Aeid Bknd Pectic Enzyme Energizer Campden, cru h Wine Yeast

99. STRAWBERRY
3' 2 Ib 7 pts 21b 1 tsp tsp z tsp Strawberries (fre h or frozen) Water Sugar Actd Blend
Tannin

It p
I I pkg

Pectic Enz)IDC Nutnent Campden, crush Wine Yeast 1.090-95

Starting S G 1..0951 101) Starttng S G

METHOD: I. The best time to pick these berries is after the first frost. Remove stems. leaves, and foreign matter. Wash and dram. 2. Using nylon straining bag mash and strain out juice into pnmary fcrmentor. Keeping all pulp in straining bag. tie top. and place in pnmary, 3. Stir in all other ingredients, EXCEPT yeast. Cover primary. 4. After-24 hours, add yeast and Cov er primary. 5. Stir daily. check S G. and press pulp lightly to aid extraction. 6 When ferment reaches S.G 1.030 (5 days) syphon off wine sediment into glass secondary. Attach airlock. 7 When ferment reaches 1.000-- (about 3 weeks) syphon off sediment into clean secondary. Reattach lock. 8. To aid clearing syphon again in 2 months and again if necessary before bottling. To sweeten: Before bottling add Y. tsp Stabilizer. then add '4 Ib dissolved sugar per gallon.

METIIOD. Pick berries fully ripe. Remov e any stems or leav es or foreign matter. I. Wash and dram berries. 2 Using oylon straining bag (or press) mash and strain out juice into prunary ferrnentor Keepmg all pulp to strammg bag, tic top, and place III primary. 3. Stir in all other ingredients, EXCEPT yea t. Cover pnmary, 4. After 24 hours. add yeast and Cover primary. 5. Stir daily. check S.O. and pre pulp lightly to aid extraction, 6 When ferment reache S.O. 1.030 ( about 5 day) syphon ofT \\ me sediment mto glass secondary Attach airlock. 7. When ferment reaches 1.000- (about ~ weeks) yphon off sediment mto clean secondary. Reattach lock. 8. To aid cIeanng syphon agam in 2 months and again rf'neccssary before bottling. Thi makes a good dry w ine. but you may slightly sweeten it also. Before bottling add 12 tsp Stabilizer; then add' 4 lb dissolved sugar per gallon.

VARI~TIES Servicebernes (Amelanchier L.) commonly called Juneberry al 0 Shadbush and Sarvisberry, An attractive shrub anywhere form 5'-25", white flowers, ' ... bluish-black small crab-apple like fruit. Saskatoon Serviceberry CA. alniflia) IS a common variety, Oblong leaf Juneberry (A. canadenis) can be found as tree also. Some arc available from nursery. VARJEfll:S Straw berries ( Fragana L ) are a popular Iruu that needs little introduction They can be found 10 thc wild and tf lucky you can spot the sma I "',, lid fruit, Here are some ev er beanng commercial vanenes Ogallala, Streamliner, Ozark Beauty and Sequoia. Pinch first blossoms for plant strength Some can be used a, ground cover.

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100. TOMATO,Red 101. TOMATO,Green

3'h Ib I cup 6 pts l'h Ib 2'h ISP I,l,p
l tsp

Red lomatocs Raisins Water Sugar Acid Blend

Tannm

31,Ib 6
12

6pts
212

Ib

Nutrient

I I pkg

Carnpdcn.crush
Wine}' east

2 '. I I I

tsp

Green Tomato Cloves Ginger Root (brui cd) Water Sugar ACid Blend

Other Common Wines and Making UpYour ~n Recipes

Most of the popular domesticated fruit and their found in the w ild \ ersions are covered 10 the hand book. Many of the wild plants listed here can also be found in local commercial nursenes SUItable for your area. On these last pages we have listed other \\ me making material wsich use the same method and all other ingredients as recipes already given Simply substitute the ingredients. 1here arc also hundreds of other fruits and hernes to be found in the wild. Some of the plants hav e been cultivated for garden use Many are better left for the animals of the wild, but if you posses an adventurous spirit. jump right in If they arc edible and have a good taste they fan be made mto acceptable wines. Here is a basic recipe to follow for making up your own recipe and for those that re In doubt: 2 3 Ib 7 pts 2-2 Ib -3 t p tsp hUI! or Berries \\ atcr Sugar, ad lISI to I 090-1 100 ACId Blend adjust to .50-650 (tartaric) Pecuc Enzyme utnent Campden ern h \\ me ...cast

tsp tsp pkg

Tannin
Nutrient Campden.crush Wine yeast

METHOD: I. Wash tomatoes. Remove any brut sed portions. Cut into pieces. 2. Lsing nylon strainmg bag, mash and squeeze out JUIce into primary fermentor. Keeping all pulp in straining bag, (put gmger root and clove in bag) tie top and place in primary. 3. Stir in all ingredients EXCEPT yeast. Coverprimary. 4. After 24 hours, add yeast. Cover primary, 5. Stir daily. check S.G and press pulp lightly to aid extraction. 6. When ferment reaches 1.040 (35 days) lightly press juice from bag. Syphon off wine sediment into glass econdary, Attach airlock. 7. When ferment reaches 1.000- (about 3 weeks) syphon off sediment into dean secondary, Reattach lock. g. To aid clearing syphon again m 2 months and again if necessary before bottling. The wines can be left towards the dry Side or you may prefer them sweetened back ,lig}"I. ~efore bottling add Y. tsp Stabilizer, then ad olved sugar per gallon.

1 tsp
I I pkg

\1fTHOD Sometimes It IS necessary to dilute the pure Juice below the normal acid level. then fruit aeid blend (u mg acid tester) added back. This is done in order to balance the otherw ise overpowering flavor of some fruit. The hydrometer is then used in adding enough sugar to achiev e correct alcohol production. I'he goal is wine that tastes good with food-- a table \\ inc. for these wines a hydromcte and acid tester are essential. Further information on ho\\ to make the \\ me is given on page 18 recipe 51. "WIld Grapes".

reference list
This is a combined II t of other common \\ IOC makm motenal and fruits that may tac nath c to ) our area BARBERRY (Berberis L ). '." 0\ al berry, bnght red In droopmg clusters, npens Sept -Oct BEAUTYBERRY (Calllearpa amencnna). I." round, purple berries in clusters around leaf base. ripens Aug ... Oct AI 0 called french MulbeITV. BILBERRY (VacelnlUm L.). ,;: dark blue berry; als 12" pale purple Dcerberry (Y. stammeum): I. blac Spalkclbcrry (Y. arboreum); and the \arious cranber ncs and blueberries belong to the same famIly. Us Blueberry rcclpe pg 6 Most ripen July-Sept

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BEARBFRRY [Arctostaphylos U\a-UTSI) " round. red. 5-10 seeds, npen Aug - Sept. E\ ergreen shrub also called Kinnikmml;: Excellent nursery \ artery; "Radiant" BLACK IfAWK lViburnum prunifolium), ," oval. blue-black. sweet taste. npens Sept-Oct. Also In family is Squash berry (V. edulc), '," oval, red-orange. excellent fruit; Nannyberry (V. lentago) or Sheepberry, '," oval. Use recipe above. BOYSENBERRY (Rubus L l. See and use Blackberry recipe pg. 6. Bl;PF \LOBFRRY (Shcpcrdia L.), '. oval berry, red or yellow, npens June-Aug Hard). medium shrub wrth silver leaves CORALBERRY (Symphoncapus L ), 3 16" round. purple 10 coral, npens SCpl-:-;O\. Abo called Indian Current. In thIS group IS ,,"olfberry (S. occidentalas) '," round, dull white to blackish berry; and Snowberry (S albus), ',"-W' round. while [not c\crgrecn) sno\\,berry CORN or MA[,LE SYRl! ['- usc the same quantiues (substitute Honey) ns \tcad recipeS pg. 21. CROWBf RR'r (Empetrum L.>, '," or less round. black or purple, 6-9 seed., npens July-NO\. C Raspberry recipe pg. 6. DATES- I' ,Ibs. Use RalSm fCC1pe pg 29 DEWBERRY(Rubus L ) Sec and use blackberry recipe pg. 6. FI(,S- 2 Ibs. Dncd, or 4 Ibs. Fresh Usc IWsm recipe pg 29 FlO"UR PETAL or FLA\ORl'D WI'i1:S- Usc Dandehon recipe rg II for followmg WIlles' I " \115 Cnrnanon petab, 2 qts. Clo,er petals; I qt fresh or 2 oz dried Elderflowers. 2 pIS. Honeysuckle blossom: I oz dned L Ime!lowcrs, 2 qls. Rosepctals, 2 oz dried Sarsapmlla; or 7 pts Woodruff petals GUAVA- 2' Ills frull plus I t P Tanmn Although fruits nre not SimI J.f. usc method and nil other mgredienl' ofPersnnmon rectpe pg 26 HAWTHORN BERRY (Crntaegus L.). from tree of same name, ',"-' " round oval bcrr). red \\lth dOlled surface, ripens Sept.-Oct. ColumbIana," hmgton. \\ IDter Kmg and Pmnallfida \ nnctlcs good fruiting trees. Usc MI. Ash recipe pg. 23. HO EYSUCKLE (LoOlceral.).',"(wal.spc( '_ J nlam fly lIone)suclde (I \llIosa). blue 10 bla ""U !IS JuI)-5epl Ht.:CKLEBERRY (GaylusS:l<la l.). ," round, blue-black bluebell) I kc but wllh 10 large seeds Ripens June-Aug In same group arc Buckbell) (G ~ma), and Dangleberry (G frondosa). Use blueberry recIpe pg 6 JUNEBfRRY (Amelanchler l ), same 5 Sm ccbt-rry, see pg '32 Also called S3T'Ilsbcrry or Shadbu h JUNIPER BERRY (JUOlPCru communIs), ,:' oval. belT)ltke. blul,h-black color ~n evergreen Numerous upnght or spreadlOg \ netlcs u\'lIllable L EMOJ\;- 7 S"lemons Usc Orange recIpe pg 24 U GOBE RRY- A mall \\,Id Cranberry See and use Cranberry recipe pg 10 I OGA NBF RR'l - In Raspberry famIly See and use Rasp berry recipe pg 6 ~Il LLBERRY(Morus L ),' "-, BI ckberry Itke fruIt. JUICY, dark red 10 black Black (M NIgro) or pcnlLlIl 1ullbcrry the bes 10 plant (30 lrees).

PARTRlDGE BERRY (Mitchclla repens), '," round, single bell) looks like tw 0 pertly-joined berries, bnght red, npcn Aug-Sept. PAW PAW (ASlmI03 Adans). 2','-5" elongated OV1II,pulpy flesh WIth SC\ eral large seeds, greenish ) cllow turns brown, npen Aug-Oct PRU~E-- 3 lbs, remove pus and mash. Use raisin recipe

pg.19.
QUllIlCE-- 3 Ib fruit, usc only ',"ISP add blend with Persunmon recipe pg 26. SALAL BERRY (Gualthcria Shallon), ',"-'," round. purple berry, npens Sept -Nov Related to Teaberry (G procurnben ) also called checkerberry; has \\ mrergreen odor Use Raspberry recipe pg. 6. SALMON BERRY (Rubus spectabilis), salmon pink edible frun. One of the \\ lid versions ID the same famll\ us Raspberry. Usc the Raspberry recipe pg. 6. TA:I\GERNE-12-1 ~ fruit. Usc Orange recIpe PI! 24 \\ I!'JTERBERRY (lie" verticillata). ':. bright red herr) npens Sept.-Ocl. Also called black Alder. WI~EBERR\ (Anst leba racemosa), I:' red 10 black ber, ncs. Both male an4 female plant need to frull.

SOME PLANTS TO AVOID; POison Iv). ['olson Oak and POison Sumac should be avoided All pans of these plants contam a dangerous skID Imlanl. Frull of III three arc oboUI 3 16" round. m loose clusters. IlOd a \\a.~y \\ hlte color

Poisoo SUMAC

Poison IVY

Poison OAK

HUCKLEBERRY

PAW PAW ALSO SEE ILLUSTRATIO~S ON BACK LOVI R

34