A wine with the fragrance and delight of apple blossom.
Ingredients:
4 lbs. pink rhubarb – cut into dice
4 lbs. sugar
1 lb. maize
1 lb. raisins
1 egg white
I slice of toast
1 oz. yeast
1 lb. crab apple blossom
½ lb. barley
4 quarts water
Method:
Put all, except the flowers, into a big jar and stir daily for 14 days. Keep covered and warm.
Add the flowers and stir a further 6 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 a refreshing wine, deep gold in color.
Ingredients:
2 lbs. vegetable marrow
2 lbs. apples-chopped up
½ lb. sultanas
½ lb. prunes
½ lb. maize
1 beaten egg white
1 slice of toast
1 oz. yeast
5 quarts water
Method:
Put all into a big jar and stir daily for 10 days. Keep covered and warm.
Strain-stand for 2 hours. Pour the clear off, measure it and add 1 tbsp. sugar to each quart of liquid. Stir well.
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.
Tasty and strong. Each ingredient in this amber-colored wine enhances the other.
Ingredients:
1 lb. figs
4 lbs. sugar
3 lbs. rhubarb-peeled and cut into dice
2 lbs. rice
1 egg white
1 slice of toast
1 oz. yeast
1 lb. crab apple blossom
4 quarts water
Method:
Put all, except the flowers, into a big jar. Stir daily for 14 days. Keep covered and keep warm.
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.