HOME-MADE WINE

Wairarapa Times-Age, 20 March 1939, Page 8

HOME-MADE WINE

PLUM AND RAISIN WINE. Gather the plums dry and ripe. Stone them and mash the pulp. ■ To each 81b of pulp add 21b crushed raisins and one gallon boiling water. Let it stand together for two days, then strain off the juice and for each gallon of juice add lib brown sugar and stir till dissolved. Then place in a cask, filling it to the brim, close bung loosely, and let the juice work for four or five days. Then close bung-hole tightly and let stand for 12 months before using or drawing off from sediment. If a less alcoholic wine is desired, just close the bung-hole •of cask tightly after putting in liquor and let it stand in a cool place 12 months. PLUM WINE. Choose fruit that is ripe and sound, and wipe it clean and dry. Cover one gallon fruit with one gallon water and put in an earthenware jar. Cover with a cloth and set in a warm room for six days, stirring four times a day with a wooden spoon. Strain the liquor and to each gallon of juice add 4|lb sugar. When the sugar is dissolved pour the liquor into a cask and when it ceases fermenting close the bunghole and leave it for six or eight months, then bottle and cork tightly. Store in a dark room.