MORE ABOUT WINE

New Zealand Listener, Volume 4, Issue 92, 28 March 1941, Page 45

MORE ABOUT WINE

Gorse Wine This was given to me when I was in England. Half a gallon of gorse flowers, 1 gallon of water, 2 ozs. of root ginger, 1 oz. of compressed yeast, 3 Ibs. of Demerara sugar, 1 orange, and 1 lemon. Simmer the flowers, water and ginger together for about fifteen minutes, then stir in the sugar till dissolved. Slice the orange and lemon, and add to the cooling liquid. When it is just lukewarm, float the yeast on a piece of toast. Cover with | a folded blanket and leave undisturbed for a week, then skim off the head. Strain into a jar, and allow to work for another week before corking tightly. A few raisins and a lump of sugar-candy keep it lively. Parsley Wine A recipe from Derbyshire. To every pound of parsley add 1 gallon of boiling water. Let this stand for 24 hours, then strain and boil the liquor for twenty minutes with 1 oz. of lump ginger, ‘the rind of 2 oranges, and of 2 lemons. Then pour the liquor on to 4 lbs. of sugar and add the juice of the oranges and lemons. When nearly cool, put 42 oz. of yeast on to a slice of toast, and let it stand for four days. Strain and bottle, but do not cork down until the wine has stopped working. This makes a delicious wine, and is better for keeping. Carrot Wine Wash well, but do not peel, four pounds of carrots. Cut them into slices and put in a pan with 1 gallon of water to each 4 lbs. of carrots, and 2 ozs. of bruised ginger. Boil until the carrots are tender, then strain, add 4 lbs. of brown sugar to every gallon of juice. Add the juice of 2 lemons and 2 oranges. Boil all together for ten minutes. Skim off any scum that rises. When nearly cold add one tablespcon of yeast on a piece of toast. Stand in a warm place for 24

hours, then skim off the top and put into a stone jar or cask. Leave uncovered until it has finished working. It will be ready to bottle in six months, Rhubarb Wine (Irish) This recipe comes from County Derry. Five pounds of rhubarb, 4 pounds of lump sugar, 1 lemon, 14% oz. isinglass, 1 gallon cold water. Cut the rhubarb into small pieces, put it into a crock, and bruise it. Pour the water over it, and let stand for 3 days, stirring occasionally each day. Strain it, and add the sugar, stirring until it dissolves, then isinglass in a little hot water. Let this stand for 6 days. Skim it, then strain it through muslin. Put it into bottles, and after 2 fortnight, cork them. It should be ready for use in six weeks.