HOME-MADE WINE

Wairarapa Times-Age, 14 March 1939, Page 10

HOME-MADE WINE

PARSNIP WINE. Take 151 b of sliced parsnips and boil in five gallons of water until quite soft. Squeeze the liquid out of them well, run it through a sieve and add 31b of coarse lump sugar to every gallon of liquid. Boil the whole lor three-quarters of an hour and when it is nearly cold add a little yeast on a piece of toast. Let it remain in a wooden tub for 10 days, stilling it from the bottom each day. Then put it into a cask and leave for a year. As it works over, fill it up every day. BEETROOT WINE. Take 101 b beetroot, eight pints cold water, loz ginger, loz cloves, 31b sugar, three lemons, loz yeast. Put the cold water into a large pan and add the beetroot cut into small pieces. Add the ginger and cloves and leave for 12 hours. Then simmer until the beet is soft, almost to a pulp. This usually takes about' two hours. Pour off the liquid, add the sugar, stir until this is dissolved, then add the lemon juice. When the liquor is nearly cold, spread the yeast on a piece of toast, float this on the wine, and let it stand for 14 days, removing the scum each day. Strain and bottle. A few raisins added improve the wine. PASSIONFRUIT WINE. Take four dozen ripe passionfruitand scoop out thb insides. Pour over them four quarts of water, and allow to soak for 36 hours. Then add 41b sugar and . loz gelatine and allow to stand five days. Strain and bottle, leaving the corks off.- After about six months the corks may be jammed in tightly, and the wine is ready after about 12 months. The longer it is kept the better,' but do not cork tightly until it has stood for the six months. GRAPE WINE. To one gallon bruised grapes allow one gallon water, 31b or 41b sugar, -|oz isinglass, and a little brandy. The grapes must not be over-ripe. Steep, wash, and bruise them in a wooden tub, but without crushing the seeds. Add the water, cover and leave for a week, stirring occasionally. Strain through a jelly bag or fine sieve. Add the sugar, let it dissolve, pour into the cask. Leave the bung covered until hissing ceases, add one gill brandy (Joz bitter almonds if desired). Tie the isinglass in muslin, attach to the bung, and close cask securely. Keep six months before bottling and store a further six months or more before using.