Table of Contents
BLACKBERRY WINES
Burgundy style, but different from Blackcurrant
DRY
1.6 kg (3 ½ lb) blackberries; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) Burgundy-style concentrate; reduce sugar by 350 g (13 oz)
MEDIUM
1.8 kg (4 lb) blackberries; 1.125 kg (2 ½ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) Burgundy-style concentrate; reduce sugar by 350 g (13 oz)
SWEET
2-2.5 kg (4 ½ -5 lb) blackberries; 1.225 kg (2 ¾ lb) sugar; level teaspoonful Pektolase; good wine yeast and nutrient; water as in method
3.5 dl (13 fl oz) Burgundy-style concentrate; reduce sugar by 350 g (13 oz)
METHOD
Proceed as for blackcurrant wine.
GOOSEBERRY WINES
Excellent social hock types
DRY
1.3 kg (3 lb) gooseberries; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock-style concentrate; reduce sugar by 350 g (13 oz)
MEDIUM
1.6 kg (3 ½ lb) gooseberries; 1.125 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock-style concentrate; reduce sugar by 350 g (13 oz)
SWEET
1.8-2 kg (4-4 ½ lb) gooseberries; 1.225 kg (2 ¾ lb) sugar; level teaspoonful Pektolase; good wine yeast and nutrient; water as in method
3.5 dl (13 fl oz) hock-style concentrate; reduce sugar by 350 g (13 oz)
METHOD
Proceed as for blackcurrant wine.
DAMSON WINES
Outstanding wines of distinction
DRY
1.8-2.2 kg (4-5 lb) damsons; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level dessertspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock or rose concentrate; reduce sugar by 350 g (13 oz)
MEDIUM
2.2-2.7 kg (5-6 lb) damsons; 1.125 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level dessertspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock or rose concentrate; reduce sugar by 350 g (13 oz)
SWEET
2.7-3.6 kg (6-8 lb) damsons; 1.350 kg (3 lb) sugar; good wine yeast and nutrient; level dessertspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock or rose concentrate; reduce sugar by 350 g (13 oz)
METHOD
Proceed as for blackcurrant wine.
ELDERBERRY WINES
Burgundy-port styles
DRY
900 g (2 lb) elderberries; 1.125 kg (2 ½ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) Burgundy concentrate; reduce sugar by 350 g (13 oz)
MEDIUM
1.1 kg (2 ½ lb) elderberries; 1.225 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) Burgundy concentrate; reduce sugar by 350 g (13 oz)
SWEET
1.3-1.6 kg (3-3 ½ lb) elderberries; 1.350 kg (3 lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) port-style concentrate; reduce sugar by 350 g (13 oz)
METHOD
Proceed as for blackcurrant wine, except that the first stage of fermentation should only last five days (instead of eight or nine) and the second stage should last seven or eight days (instead of three or four).
PLUM WINES
Rosé to Burgundy types
Victoria plums are excellent, but black filums or other sorts that are fully ripe may be used. Do not mix varieties.
DRY
2.2 kg (5 lb) plums; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) rose, hock or Burgundy concentrate; reduce sugar by 350 g (13 oz)
MEDIUM
2.7 kg (6 lb) plums; 1.125 kg (2 ½ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) rose, hock or Burgundy concentrate; reduce sugar by 350 g (13 oz)
SWEET
2.7-3.6 kg (6-8 lb) plums; 1.225 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) Burgundy or port-type concentrate; reduce sugar by 350 g (13 oz)
METHOD
Proceed as for blackcurrant wine.
PEACH WINES
DRY
1.8 kg (4 lb) peaches; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock-type concentrate; reduce sugar by 350 g (13 oz)
MEDIUM
2 kg (4 ½ lb) peaches; 1.125 kg (2 ½ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock-type concentrate; reduce sugar by 350 g (13 oz)
SWEET
2.2 kg (5 lb) peaches; 1.225 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) rose concentrate; reduce sugar by 350 g (13 oz)
METHOD
Halve the peaches, remove stones and peel all the peaches except two. The skins of the two impart a pleasant astringency.
Proceed as for blackcurrant wine.
APRICOT WINES
DRY
1.8 kg (4 lb) apricots; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock concentrate; reduce sugar by 350 g (13 oz)
MEDIUM
2,kg (4 ½ lb) apricots; 1.125 kg (2 ½ lb) sugar; good wine yeait and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock-type concentrate; reduce sugar by 350 g (13 oz)
SWEET
2.2 kg (5 lb) apricots; 1.225 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock or rose concentrate; reduce sugar by 350 g(13 oz)
METHOD
Halve the apricots and remove stones, but do not peel them.
Proceed as for blackcurrant wine.
ELDERBERRY AND BLACKBERRY
WINES
Burgundy-port styles
These blends of ingredients make for wine par excellence.
DRY
450 g (1 lb) elderberries; 1.125 kg (2 ½ lb) black*erries; 1.012 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) Burgundy concentrate; reduce sugar by 350 g (13 oz)
MEDIUM
450 g (1 lb) elderberries; 1.3 kg (3 lb) blackberries; 1.125 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method 3.5 dl (13 fl oz) Burgundy concentrate; reduce sugar by 350 g (13 oz)
SWEET
675 g (1 ½ lb) elderberries; 1.6 kg (3 ½ lb) blackberries; 1.350 kg (3 lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method 3.5 dl (13 fl oz) Burgundy or port-style concentrate; reduce sugar by 350 g (13 oz)
METHOD
Proceed as for blackcurrant wine.
RASPBERRY WINES
DRY
1.125 kg (2 ½ lb) raspberries; 1.125 kg (2 ½ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) rose or hock concentrate; reduce sugar by 350 g (13 oz)
MEDIUM
1.3 kg (3 lb) raspberries; 1.225 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) rose concentrate; reduce sugar by 350 g (13 oz)
SWEET
1.6 kg (3 ½ lb) raspberries; 1.350 kg (3 lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method
3.5 dl (13 fl oz) hock-type concentrate; reduce sugar by 350 g (13 oz)
METHOD
Proceed as for blackcurrant wine.