Chop or crush the apples. Either press the juice with an apple press or pour boiling water over the apples, allow it to cool, add the yeast and ferment on t
he pulp for 4 - 5 days. Strain off the liquid, add the cooled sugar solution, place in a demijohn and allow the fermentation to continue.
When the fermentation is complete, add finings (or allow the wine to clear naturally) then, when the wine is clear, syphon into bottles.
Allow to mature in the bottle for at least 2 months.
Pour the apple juice and grape juice into a five gallon container. Add the cooled sugar solution and the `started' yeast.
Allow to ferment in a warm place. After about three weeks, the fermentation should have stopped and the wine should start to clear. Decant the wine off the lees and syphon into wine bottles.
This wine is ready for drinking almost immediately after fermentation has ended. It does not benefit from long storage.
Pick your elderberries! You will find this easier if you can improvise a method of stripping the elderberries from their branches - an improvised wooden comb may help. Try to make sure that the elderberry bushes are sited away from heavy traffi
c, to avoid residual lead from petrol fumes. Pour boiling water over the elderberries, allow the mixture to cool, add the yeast and ferment on the pulp for 2 - 3 days. Remember to
cover the fermenting fruit with a tea-towel or similar object to reduce the risk of contamination. Strain the fermenting liquid into a
demijohn and add the cooled sugar solution. When the fermentation has finished, syphon off the lees and, if necessary, top back up to one gallon wit
h boiled, cooled water. Allow to mature for at least one year before drinking.
Make up the sugar solution and allow it to cool. Add the acid mixture, tannin, malt extract, yeast nutrient and yeast.
After about two days, add the flowers to the mixture and ferment for 2 - 3 days, stirring occasionally. Strain off the flowers,
return the mixture to the demijohn and add the grape concentrate. Top up to 1 gallon with cold boiled water.
Put the honey into a clean polythene bucket and add 6 pints of boiling water. Stir until the honey is dissolved and leave to cool. When the mix
ture is cool, add all the other ingredients. Transfer the mixture to a clean demijohn and add the yeast starter .
Allow the mead to ferment out and mature for at least a year.
Wash and wipe dry the sticks of rhubarb, cut into small pieces and place in a clean plastic bucket. Mash well. Add the cloves, water and yeast starter. Leave for 4 - 5 days, stirring well each day. Strain off the liquid, empty it into a gallo
n demijohn, add the sugar solution and lemon juice, stir well. This wine can be bottled and drunk soon after fermentation has finished - certainly
after about 3 months.
Put the pears through a mincer, including the skins and cores. Cover with boiling water. Allow to cool, add the started yeast and ferment on the pulp for 3 - 4 days, stirring daily.
Strain off the juice, add the sugar solution and citric acid and ferment in a demijohn. Can be drunk young - wit
hin 3 - 4 months.
Cut up the marrow. Place it and the sugar in a plastic bucket and cover with boiling water. Stir well to dissolve the sugar. When cool, add the started yeast and ferment on the pulp for 3 - 4 days.
Strain the mixture into a demijohn, add the yeast and acid and allow the fermentation to complete. Allow to mature for 5 -
6 months after completion of fermentation.
Place the berries in a plastic bucket and cover them with boiling water. When cool, add the started yeast and ferment on the pulp for 3 - 4 days. Strain into
a demijohn and add the sugar solution. When the fermentation is complete, syphon off the lees, top up to one gallon with cold boiled water and allow to mature for at least three month
s before bottling.
Place the fruit in a clean plastic bucket and cover with boiling water. When the mixture has cooled, add the started yeast and ferment on the pulp for 3 - 4 days. Strain the l!
iquid into a demijohn and add the sugar solution. After fermentation has finished, syphon the wine off the sediment and pour into a"
clean demijohn. Top up to one gallon with cold boiled water and allow to mature in the demijohn for at least three months. Syphon into bottles and allow to mat
ure for a further three months before even thinking about drinking. Like most reds, this will improve for several years in the bottle.
Use well frosted parsnips. Scrub them clean and dice. Cook until tender. Strain the liquid and dissolve the sugar in it. When cool, add the yeast starter and the acid. Syphon off i
nto bottles when fermentation has finished and the wine has cleared.
Gently boil the ginger and the sugar for 30 minutes. Pour into a clean plastic bucket. When cool, add the started yeast and the raisins and ferment on the pulp for 3 - 4 days.
Strain into a demijohn and add the remaining ingredients to complete the fermentation.
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