Contents

MAKING APPLE CIDER?......................................................................................................2

Instructions on How to Make Apple Cider in 5 Easy Steps............................................2
Two Methods of Making Apple Cider..............................................................................2
How to Make Apple Cider: Method 1..............................................................................2
How to Make Apple Cider: Method 2..............................................................................2
How Many Apples Needed to Make Apple Cider?.........................................................2
Making Apple Cider: Step 1 - Pick your Apples and Leave............................................2
Making Apple Cider: Step 2 - Chop Apples....................................................................2
Making Apple Cider: Step 3 - Juice your Apples............................................................3
Using Method 2 of Making Cider....................................................................................3
Making Apple Cider from Apple Juice: Step 1................................................................3
Making Apple Cider from Apple Juice: Step 2 - Add the Yeast.....................................3
Making Apple Cider from Apple Juice: Step 5 - Leave and Drink!.................................3
HOW TO MAKE JAM - GENERAL INSTRUCTIONS FOR PERFECT JAM MAKING..........4
BASIC INSTRUCTIONS FOR JAM MAKING................................................................4
To Test for Jam Setting:..................................................................................................4
GREAT TIP FOR YOUR JAM MAKING.........................................................................5
What's the difference between Jams, Jellies and Marmalades?...................................5
APPLE & BLACKBERRY JAM.......................................................................................5
APRICOT JAM...............................................................................................................5
BLACKBERRY JAM.......................................................................................................5
BLACKCURRANT JAM..................................................................................................6
PEACH JAM...................................................................................................................6
PLUM JAM.....................................................................................................................6
STRAWBERRY JAM, RECIPE 1...................................................................................6
STRAWBERRY JAM, RECIPE 2...................................................................................6
RASPBERRY JAM.........................................................................................................6
HOW TO MAKE JELLY AND GENERAL INSTRUCTIONS FOR PERFECT JELLY
MAKING.................................................................................................................................7
For Your Jelly Recipes You Will Need Very Few Special Tools And Equipment...............7
How To Make Jelly And The Basic Procedure...................................................................7
Apple Jelly..........................................................................................................................8
Blackberry Jelly..................................................................................................................8
Boysenberry Jelly...............................................................................................................8
Grape Jelly.........................................................................................................................8
Mint Jelly............................................................................................................................8
Raspberry Jelly..................................................................................................................8
0

Rose Hip Jelly....................................................................................................................8

HOMEMADE YOGURT RECIPES AND LEARN HOW TO MAKE YOGURT.......................9
How To Make Yogurt: Basic Yogurt Recipes......................................................................9
Fat-Free Yogurt Recipes....................................................................................................9
GREEK YOGURT RECIPES (One Portion)......................................................................9
Raspberry Yogurt Recipes.................................................................................................9
WINE MAKING TIPS ON HOW TO MAKE WINE...............................................................10
HOW TO MAKE WINE and the Wine Making Process...................................................10
Step 1...............................................................................................................................10
Step 2...............................................................................................................................10
Step 3...............................................................................................................................10
Step 4...............................................................................................................................10
Step 5...............................................................................................................................11
Step 6...............................................................................................................................11
Step 7...............................................................................................................................11
Step 8...............................................................................................................................11
Blackberry Wine...............................................................................................................11
Dandelion Wine................................................................................................................11

MAKING APPLE CIDER?

Instructions on How to Make Apple Cider in 5 Easy Steps
Making apple cider is one of autumn's pleasures when you have a crop of apples you
don't know what to do with. Let's face it you can only can so many apples, make so many
pies, jars of apple butter and eat only so many fresh apples. You have the choice then of
making either fresh apple juice or cider, or both, depending on what your tastes.
It really doesn't matter which variety of apples you use for apple cider making, but the trick
is to try and use both sweet and sour varieties to get the right balance and taste.
Two Methods of Making Apple Cider
How to Make Apple Cider: Method 1
There are 2 methods of making apple cider; one is to just juice the apples up, leave the
juice to ferment using wild yeast in the air, without any additional yeast or sugar. This is a
very straightforward recipe but has some drawbacks. Firstly, you can't always trust that the
wild yeasts will be successful, and secondly, cider made this way doesn't keep very long
and has to be drunk quite quickly. Some of you may be wondering why, of course, that
should be a problem!
How to Make Apple Cider: Method 2
The other method of cider making is a little more scientific and involves the addition of
commercial yeast and sugar. This method is more successful and the end product can be
kept for a year or more. That's if you don't drink all the bottles before then.
How Many Apples Needed to Make Apple Cider?
You will need about 9 kg of apples to make about 5 litres of juice. You can make as much
cider as you like, but you will just need to make sure that you have enough fermenting
bins and bottles for storage.
Making Apple Cider: Step 1 - Pick your Apples and Leave
Pick your apples when they are ripe when they come easily away from the branches and
when their pips are black inside rather than being a pale color. Then leave your apples in
their baskets for 2-3 days. This is so that they can soften up before the next process.
Making Apple Cider: Step 2 - Chop Apples
After that you will need to wash your apples, and then chop the apples up into about one
inch pieces. Now you can either take a knife and do this, which is quite laborious,
especially when you have lots of apples to cut, or you can place them in a wooden box
and chop them up with a clean spade. Fill the box so the apples cannot move around too
much, but not too full that they will escape when struck with the blade of the spade. Chop
until all are in little pieces.
If you are really lucky, you will own crusher that will do the chopping for you. This consists
of a stainless steel hopper with teeth at the bottom that will reduce your apples into pieces
big enough for the press or juicer. Whatever method you use to cut up your apples, if you
have a lot of apples and there is a possibility that they will be standing long enough to turn
brown before they are juiced, then submerge them in water to prevent this from
happening.

Making Apple Cider: Step 3 - Juice your Apples

Now they are ready to go through a cider press. Put them through in batches, using the
arm of the press to reduce your apples to pulp, getting every last drop of juice out of your
apples. The pulp or 'cheese' as it is called that is left behind can be fed to your chickens,
goats, and pigs or placed on your compost heap. It is best to get rid of the cheese after
each batch.
Your juice should flow into a large, sterilized fermentation bin, preferably plastic or
stainless steel. If you use any other metal the acid in the juice reacts very badly and you
will have some nasty tasting juice and cider. So stick to stainless steel or plastic. Like wine
making your equipment must be clean, so it is important to make sure that everything has
been well sterilized before you begin.
Making Apple Cider: Step 4 Leave to Ferment
If you are going to use method one of cider making; that is not using any sugar or
commercial yeast, you can now place a muslin or cheese cloth over the bin to make sure
that no bugs and beasties enter your cider. Leave it to ferment for a couple of days and
you will see the bubbles starting to develop after a day or two.
Leave this for about 2 weeks or until fermentation has stopped.
Making Apple Cider: Step 5 Decant
Decant into sterilized bottles and leave for about 6 months before drinking.
Using Method 2 of Making Cider
Making Apple Cider from Apple Juice: Step 1
For every 25 litres of juice add 500g - 1kg of sugar and 2-3 teaspoons of commercial
brewing yeast. To add the sugar successfully, boil some water and add enough water to
the sugar to create a syrup like consistency.
Making Apple Cider from Apple Juice: Step 2 - Add the Yeast
Cool slightly before adding that to the juice followed by the yeast. Stir in the yeast and
cover your fermentation bin and leave in a warm area.
The ideal temperature is about 416 C. A low fermentation temperature allows the
flavours to develop better. You can achieve this either by placing the bin in the airing
cupboard - if your wife allows you to! - or place it on a heat mat, or in the corner of the
kitchen away from direct heat off the wood stove, but still warm enough.
Making Apple Cider from Apple Juice: Step 3 - Leave to Ferment
Leave your fermentation to take place for about 2-3 weeks, or until the bubbles have
stopped forming and the brown yeasty scum has been left at the top of the bin.
Making Apple Cider from Apple Juice: Step 4 - Rack and Add Sugar
Remove your bin and place in a cool place for 24 hours before you rack it off into sterilized
bottles. At this stage you can add a teaspoon of sugar to the bottles before you cap them.
Making Apple Cider from Apple Juice: Step 5 - Leave and Drink!
Leave them alone for about 3-6 months before drinking.

HOW TO MAKE JAM - GENERAL INSTRUCTIONS FOR PERFECT JAM MAKING

For the best results in your jam recipes use fruit that is not overripe, but still firm. Fruit at
this stage has the most natural pectin which is necessary to be present if you wish your
jams, jellies and marmalade to set. Avoid cooking the fruit as this will further destroy the
pectin.
There is a simple test to determine the amount of pectin in your fruit. You will need a
tablespoon of methylated spirits in a glass. When you have cooked the fruit until it has
softened, take a teaspoon of the juice and swirl it around in the glass with the methylated
spirits. If the fruit has plenty of pectin, you will get a firm, jelly-like lump in the meths. If the
pectin content is average, the lump will be less firm and it may even be broken. If the
pectin is poor, the clot will be broken into tiny pieces. Fruit of low pectin content must have
less sugar added to it, so you will get a smaller yield of jam. Strawberries are very low in
natural pectin.
Some fruits are very low in acid and should either be cooked in combination with more
acid fruits such as lemons, or have extra acid added to ensure a good set. Use citric or
tartaric acid, added in small amounts, a teaspoon at a time, if the jam doesn't want to set.
These fruits are naturally low in acid: Sweet apples, blackberries, figs, peaches, pears and
persimmons.
BASIC INSTRUCTIONS FOR JAM MAKING
1. When beginning your jam recipes, wash and dry the fruit well and cut up if large,
removing cores and stones if present.
2. Prepare the jars by first washing them in hot soapy water, rinse well and put them
upside down on racks in a pre-heated oven at 130C for at least 30 minutes. This will
sterilize the jars. Jars with plastic screw-type lids should be soaked in a solution of bleach
and water. Shake them try before using.
3. With your jam recipes cook the fruit in a large, uncovered pot with the minimum of water
until just softened. Check for the pectin content if you are unsure.
4. Measure the cooked pulp and add the appropriate amount of sugar. This is important for
jam recipes. If you use jam sugar you don't have to use as much sugar as you would in
other jam recipes calling for ordinary sugar.
5. Return the pan to a medium heat and stir until the sugar has dissolved. The turn up the
heat, bringing the jam to a boil, and boil rapidly until setting point has been reached.
6. Skim off the froth or scum that forms while boiling and discard. Doing this will keep your
jam clear. A little cooking oil added to the pan will also help get rid of the scum. After about
10 - 15 minutes of boiling, test for setting point.
To Test for Jam Setting:
Remove the pan from the heat. Put a couple of spoonfuls of jam onto a cold plate. Let this
sit for a few minutes to cool. Lightly draw your fingertip across the surface of the jam. If it
has formed a thin skin which wrinkles when you touch it, your jam will set.
7. Pour the still hot jam into the clean, hot jars, leaving a 1/4 inch. Seal with plastic screw
tops or dampened cellophane seals. Wipe the jam jars before storing and check that the
lids are tight.
8. Store in your pantry for a maximum of 6 months.

GREAT TIP FOR YOUR JAM MAKING

One of the best tips I can give you when making your jam recipes is that for those fruits
that are low in pectin, you can have no-fail jam by simply grating 1 large or 2 small carrots
into any of your jams. Grate it on the fine side of the grater so that the pieces are fine and
include all the juice. Your jams will set and you will never have a problem with your jam
recipe not setting. Best of all, you cannot detect the presence of the carrot!
What's the difference between Jams, Jellies and Marmalades?
"What is the difference between jelly, jam and marmalade?" With Jam Recipes your jam is
made from both fruit juice and pieces of fruit and does not hold its shape but spreads
easily without running.
With Jelly Recipes your jelly is made from fruit juice and is tender yet firm enough to hold
its shape when turned out on a plate. It is usually clear and brightly coloured.
With Marmalade Recipes your marmalade is made from citrus fruits of any kind. The peel
of the fruit is included and shredded.
APPLE & BLACKBERRY JAM
1 kg cooking apples eg: Granny Smith
2/3 cup water
1/2 cup lemon juice
1 kg blackberries
2 kg sugar
Peel and core and slice the apples.
Method.Put the apples into a large pot with the water and lemon juice and simmer for
about 10 minutes or until tender. Add the blackberries, and crush slightly. Add the sugar
and cook, stirring constantly, over a low heat until the sugar is dissolved. Bring to a boil
and boil rapidly until the setting point is reached. Continue as in the Basic Procedure,
Steps 6 & 7.
APRICOT JAM
1 kg of apricots, washed and stones removed
1 kg sugar
A few apricot kernels (optional)
Method.Take the prepared fruit and place in alternative layers with the sugar in a large
pot.
Heat slowly and stir occasionally until all the sugar has dissolved. Continue as in the Basic
Procedure, Steps 6 & 7. If a few apricot kernels are added to the jam the flavour is
improved.
BLACKBERRY JAM
1 kg blackberries
1/2 cup water
1/2 teaspoon citric or tartaric acid
1 kg sugar
Method.Pick over berries and discard any that are rotten and rinse. Place in a pot and
gently crush some berries to extract the juice. Cook over a slow heat with the water and
citric or tartaric acid, stirring all the time. Add the sugar and continue as for the Basic
Procedure, Steps 5, 6, & 7
BLACKCURRANT JAM
3 kg black currants
1 kg jam sugar
Method.Boil the fruit and sugar together until the jam will set, skimming all the time.
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Put into jars and cover tightly.

PEACH JAM
1 kg prepared fruit
About 1/2 - 1 1/4 cups water
1 kg sugar
Method.Wash, dry, stone and cut peaches into halves. The removed stones should be
placed into a muslin bag and tied off. Put the fruit with the stones in the muslin back into a
large pot and add 1/2 - 1 1/4 cups of water depending on the juiciness of the fruit. Cook
gently, stirring occasionally, until the fruit has softened. Remove the muslin bag, add the
sugar and continue as for the Basic Procedure, Steps 5, 6 & 7.
PLUM JAM
1 kg prepared fruit
1/2 cup - 1 1/4 cup water
1 kg sugar
Method.Wash, dry, stone and cut peaches into halves. The removed stones should be
placed into a muslin bag and tied off. Put the fruit with the stones in the muslin bag into a
large pot and add 1/2 - 1 1/4 cups of water depending on the juiciness of the fruit. Cook
gently, stirring occasionally, until the fruit has softened. Remove the muslin bag, add the
sugar and continue as for the Basic Procedure, Steps 5, 6 & 7.
STRAWBERRY JAM, RECIPE 1
1 kg strawberries, washed, dried and hulled
juice of 1 lemon
1 kg sugar
Method.Place prepared fruit and lemon juice (adding no water) into a pot and cook over
a medium heat until fruit has softened. Stir often. Weigh the pulp. It should weigh about
700g. If it is more reduce the amount by further cooking. Add the sugar and continue as in
the Basic Procedure, Steps 5, 6 & 7. Let the fruit remain in the pot for at least 20 minutes
before pouring into the jars. This will prevent the fruit from rising to the top.
STRAWBERRY JAM, RECIPE 2
3 kg strawberries
1 kg jam sugar
Method.Take the stalks from the strawberries and put them in a preserving pan.
Stir and boil for thirty minutes over a moderate heat. Add the sugar; stir and boil for about
thirty minutes longer, or until the jam stiffens. Remove all the scum as it rises. Put the jam
into tightly and cover tightly.
RASPBERRY JAM
3 kg raspberries
1 kg jam sugar
Method.Remove the stalks from the raspberries and boil them over a moderate heat for
fifteen minutes, stirring all the time. Add the sugar, and boil for about thirty minutes longer,
or until the jam will set. Remove all the scum carefully. Put the jam into jars and cover
tightly.

HOW TO MAKE JELLY AND GENERAL INSTRUCTIONS FOR PERFECT JELLY

MAKING

For Your Jelly Recipes You Will Need Very Few Special Tools And
Equipment.
When making jellies you will, however, have to first make or buy a jelly bag. These should
be made only of muslin or cotton sheeting and should be about 50cm x 35cm, sewn on
three sides, and left open on a short side. Before adding the fruit the bag should be
washed and just before use, scalded by pouring boiling water through it.
The bag should be held high above the bowl to catch the juice. This can be achieved by
placing 2 chairs back to back, placing a broom handle across the back, with the jelly bag
tied in the middle of the broomstick, with the bowl beneath.
The juice takes about an hour to drain through the bag. If you leave the juice more than a
couple of hours the quality of the juice will spoil.
Never hasten the process by trying to squeeze or disturb the bag during the dripping
process. If you do, your jelly will be cloudy.
With your jelly recipes when you have a quantity of juice, you can test the pectin quality by
using the methylated spirits test, as mentioned for jam making, above.
If the clot that was formed was good, add 275 g sugar for each cup of juice.
If the clot that was formed was average, add 175 g sugar for each cup of juice.
If the clot that was formed was poor, add 140 g sugar for each cup of juice.

How To Make Jelly And The Basic Procedure

This is the standard procedure for making jellies. And can be used with most fruits as you
will see from the jelly recipes below.
1. Prepare the fruit by washing and discarding any fruit that has spoiled. Do not peel, core
or stone the fruit. Cut up larger fruit.
2. Cook the fruit slowly with enough water to almost cover it. Fruit should never float in the
pan. Simmer for at least 45 minutes and should be very soft. Extra water can be added, if
necessary to prevent burning.
3. Put the pulp into the scalded jelly bag and strain the juices into a bowl.
4. The average rule of thumb, when not taking into account of any modifications, each
quantity of fruit should yield 4 cups of juice, to which you would add 3 1/2 cups of sugar.
However, one needs to test for pectin content and work out the amount of sugar needed
as described above to make sure your jelly sets. If there is more than 4 cups of juice,
reduce it by boiling.
5. Bring the juice to the boil, remove from the heat and add the sugar. Stir until dissolved.
Boil again until the setting point is reached. Use the plate setting test, as for jam making
above.
6. Before putting into the hot, sterilized jars, skim off any surface scum. Work quickly and
remove any excess scum with a dampened paper towel.
7. Pour the jelly into the jars slowly and steadily to prevent bubbles from forming. Cover
with lids tightly making sure the jars are well-sealed.

Apple Jelly
1.25 kg of red apples
1 teaspoon citric or tartaric acid
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Follow the Basic Procedure to make the above jelly.

Blackberry Jelly
1.25 kg of blackberries
Follow the Basic Procedure to make the above jelly.

Boysenberry Jelly
1.25 kg of boysenberries
Follow the Basic Procedure to make the above jelly.

Grape Jelly
1.25 kg of grapes
Follow the Basic Procedure to make the above jelly.

Mint Jelly
1.5 kg green cooking apples (eg: Granny Smith)
3 tablespoons white wine vinegar
3 stalks of fresh mint
green food colouring
equal quantities of brown and white sugar
1/3 cup chopped mint leaves
1. Wash and cut up the apples and place them in a large pot. Add vinegar and 3 stalks of
fresh mint. Add enough water to almost cover the fruit and simmer for 45 minutes until fruit
is a soft pulp.
2. Strain the pulp through the scalded muslin bag.
3. Measure the juice and weigh 400 g sugar for each 500 ml of juice. Bring the juice to the
boil, remove from the heat and stir in the sugar to dissolve.
4. Boil the juice and sugar together. When setting point is reached, skim the jelly and add
the chopped mint with a few drops of the green food colouring.
5. Pour carefully into jars and make sure that the bottles are tightly sealed.

Raspberry Jelly
1.25 kg of raspberries
Follow the Basic Procedure to make the above jelly.

Rose Hip Jelly

1.5 kg rose hips
lemon juice
sugar
Place rose hips in a large pan with just enough water to cover. Simmer until hips are soft.
Mash with a wooden spoon and place in a muslin bag to drip. This jelly can be left to drip
over night. For every 600 ml of juice add the juice of one lemon and 400 g of sugar. Stir to
dissolve and then boil to setting point following the rest of the Basic Procedure as above.

HOMEMADE YOGURT RECIPES AND LEARN HOW TO MAKE YOGURT

Try these easy yogurt recipes and learn how to make yogurt at home and it pays to have a
steady supply of milk. Making homemade yogurt is not only delicious but it's also healthy
Learning how to make yogurt that is great to taste is much like making good coffee; some
people can, and some people can't. And yet thousands of people around the world in third
world countries manage to make delicious yogurt without fuss and without thermometers.
We have some simple, easy yogurt recipes for you. Here is a simple yogurt recipe to make
fortified yogurt:

How To Make Yogurt: Basic Yogurt Recipes

Add 1/2 cup powdered skim milk to 1 litre fresh whole milk, and beat with an electric mixer.
Place in a saucepan, and heat until it is good and hot, but do not let the milk reach boiling
point. You should be able to take the milk and drop some into the palm of your hand. It
should feel hot, but shouldn't burn. Now add 3 tablespoons of ready made yogurt. Pour
this mixture into a thermoflask and leave over night. In the morning you will have delicious
homemade yoghurt.
If you don't have a thermos/flask or vacuum flask, you can pour the milk mixture into a milk
bottle, double pan, or any utensil, and place it in warm water near a radiator or somewhere
warm. Cover with a blanket, much the same way as you would for making bread dough
rise. Your yogurt should be made within 5 - 6 hours. Do not move it, or disturb it during the
incubation period as it will not set properly. Or an Easyo yoghurt maker.

Fat-Free Yogurt Recipes

Follow the above recipe for making yogurt, but instead of using whole milk in your recipe,
substitute it with skim milk. By doing this you have reduced your calorie intake.

GREEK YOGURT RECIPES (One Portion)

Follow the above recipe for making basic yoghurt. Once the yogurt has set, line a kitchen
sieve with some cheesecloth, or a clean tea-towel or even 4 pieces of kitchen paper. Pour
a cup of the made yogurt into the line sieve. Suspend the sieve over a bowl where it can
catch the whey that will drip from the yogurt. Refrigerate overnight if you want really thick
yoghurt, or let the whey separate over 4 - 6 hours at room temperature. Add 1 teaspoon of
honey for taste. You can use the whey in baking bread as a substitute for some of the
water you would normally use, or you can use it to make ricotta cheese.

Raspberry Yogurt Recipes

Learn how to make yogurt with different fruits of your choice. This one uses raspberries,
but you can choose a variety of fruits. Mix 1 cup thick yoghurt, 1/2 cup fresh, canned or
frozen berries. Place in dessert glasses and refrigerate until you need them. Serve with a
drizzle of honey on the top.

WINE MAKING TIPS ON HOW TO MAKE WINE

Always choose top-grade unblemished fruit, vegetables and herbs for your wine making.
Flowers or leaves of herbs should be stripped from the plant, placed in a container and
bruised with the back of a wooden spoon before boiling water is added to them.
Once your mixture is transferred into the fermentor, shake the fermentor vigorously to get
plenty of oxygen into solution. This will help the fermentation process, and is the only time
oxygen should be introduced into the brewing process.
Before adding the yeast, make sure the temperature of your mixture is between 21-26C.
Too cold and the yeast will take too long to begin fermentation, too hot and the yeast can
be killed.
Softer fruit like strawberries and blackberries will take less time to steep than hard fruit like
apples.

HOW TO MAKE WINE and the Wine Making Process

One can make country wines out of just about anything; elderberries, potatoes, damsons,
strawberries, pears, parsnips and parsley, even beans and pumpkins! We hope you enjoy
our country wine making overview and hope that you will be tempted to make your own
country wines this summer with our wine recipes we have for you.
However, enough talking and let's get down to the business of how to make wine:

Step 1
Wash, peel and chop the fruit, vegetables or herbs of your choice.

Step 2
Water needs to be added to your fruit, vegetables or herbs in the first step. But depending
what you are using will depend on whether you add cold water, boiling water or whether
they need to be boiled on top of the cooker. Vegetables are usually simmered in water
until tender, and fruit is steeped in a large container of boiling water, covered and left until
fruit is mushy.

Step 3
The ingredients are then placed in an open bucket for a couple of days, depending on the
type of wine you are making. The ingredients being of course your fruit, vegetables or
herbs, water, sugar and yeast. Pips and skins will surface during that time, usually after 3
days. As soon as they start to appear, scoop them up and discard. Stir your mixture daily.

Step 4
In the next stage ensure that the mixture is strained using either a sieve or a muslin cloth
and the liquid placed in a fermentation jar. This is an important stage as the liquid will start
to ferment, and the temperature that it does so must be constant; an optimal temperature
is 21C-27 to keep the fermentation process going.
The other important action at this stage is to fit the air lock in the jar. Failing to do this will
allow oxygen to come into contact with the mixture, turning your hard work into vinegar.
Half-fill the airlock with distilled water to which is added a quarter of a campden tablet.

10

The mixture will be in the jar for a number of weeks, time varying depending on what you
are using.

Step 5
Remove the sediment as it collects in the bottom of the jar; known as lees.

Step 6
Decant the wine into smaller bottles that hold 2 litres in each. Make sure that the bottles
are stopped with special fermentation corks that have a hole in the middle to allow a
second fermentation process to take place.

Step 7
Store these 2 litre bottles in a cool, dark place for 6 months without any disturbance.

Step 8
After 6 months the wine should be ready to drink and can also be decanted into smaller
bottles and corked for drinking at a later stage.

Blackberry Wine
Place alternate layers of ripe blackberries and sugar in wide-mouthed jars. Allow to stand
for 3 weeks. Then strain off the liquid and bottle; adding a couple of raisins to each bottle.
Cork lightly at first and later more tightly. Nothing could be less expensive and the wine will
keep in good condition for a year, having a flavour like that of good port.

Dandelion Wine
3 quarts dandelion flowers
1 gallon water
3 lbs. sugar
The rind and pulp of 2 lemons and 1 orange
1 oz wine yeast
1 lb raisins
The flowers must be freshly gathered and removed from their stalks. Place in a large bowl.
Bring the water to the boil, pour over the dandelions, and leave for 3 days, stirring each
day. Cover the bowl with muslin. After the third day, add the sugar and rinds only of the
lemons and orange. Turn all into a pan and boil for 1 hour. Put back into the bowl and add
the pulp of the lemons and orange. Allow to stand till cool, then put in the wine yeast.
Let it remain covered for 3 days. Now strain and bottle. The bottles should be not quite
filled, and the raisins should be divided equally among them. Do not cork tightly until
fermentation ceases. If this wine is made in May or June and your homemade wine will be
good to drink by Christmas.

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