Homemade & Commercial

Wine, Beer, Spirits, Cider & Mead Guides

Alcoholic beverages; most commonly beer and wines made at home. Brews made from brewing kits purchased at shops specialized in spirits. The Beer Pirate features homebrew recipes, equipment requirements, and commercial productions information; and all the best practices needed to make that perfect batch!

This recipe includes balm which is a noted cure for headaches and imparts a pleasing fragrance.

Ingredients:

• 4 lbs, rhubarb-peeled and cut into dice
• ½ lb. raisins-shredded
• ½ lb. barley
• ½ lb. maize
• 1 egg white
• 4 lbs. sugar
• 1 slice of toast
• 1 oz. yeast
• 1 lb. balm (lemon scented mint)
• 4 quart water

Method:

Put all, except the balm, into a big jar. Stand. Stir daily for 14 days. Keep covered and warm.

Add the balm-stand for a further 4 days.

Strain, bottle and cork.

Keep for 6 – 12 months. See that the wine is clear, add the bubbles for “making sparkling wines” and keep for a further 1-5 months before drinking.

This is dark amber in color and more mellow than the preceding recipe. It is a champagne-type wine.

Ingredients:

• 3 oz. tea
• 1 lb. figs-shredded
• ½ lb. maize
• ½ lb. barley
• 1 egg white
• 1 slice of toast
• 1 oz. yeast
• 1 lb. rhubarb-peeled and cut into dice
• 1 lb. privet flowers
• 4 lbs. sugar
• 5 quarts water

Method:

Put tea bag into 3 quarts of water and boil for 5 minutes and then remove bag. Put all, except the flowers, into the liquid and stir daily for 14 days. Keep covered and warm.

Add the flowers and stir for a further 4 days.

Strain-stand for 2, hours. Pour clear liquid off.

Bottle and cork.

Keep for 6-12 months. See that the wine is clear, add the bubbles for “making sparkling wines” and keep for a further 1-5 months before drinking.

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As the name implies, this is an amber-colored wine.

It has a “bite” in it and even without the flowers it is very good.

Ingredients:

• 1 lb. dates shredded
• 3 lbs. rhubarb-peeled and cut into dice
• 1 egg white
• 1 lb. bread-toasted
• ½ lb. rice
• 5 quarts water
• 4 lbs. sugar
• 1 oz. yeast
• 1 lb. yellow mimulus

Method:

Put all, except, except the flowers, into a large jar. Keep covered and warm. Stir daily for 10 days, squeeze the bread out.

Add the flowers and stir for a further 5 days.

Strain, bottle and cork.

Keep for 6 – 12 months.

See that the wine is clear, add the bubbles for “making sparkling wines” and keep for a further 1-5 months before drinking.