SPACE 2/SPACE - Library 2 - Volume 1.iso/apps/610/winemake/methods.dtb

Text File | 1985-11-19 | 6KB | 121 lines

cut the plums in half, and crush them in your hands. Take half the
water, bring to boil,then pour it over the fruit pulp. Leave for four
to five hours, then add the other half of the water (cold)and the
pectic enzyme. Leave for 48 hours, then strain, and you should have
about a gallon of really clear juice. Bring this to the boil, and then
pour it over the sugar, stirring to dissolve. Allow the liquor to cool
to 21 degrees C then add the yeast (preferably a Borbeaux,Tokay or
Sauternes yeast or a level teaspoon of granulated yeast), pour the
whole into your fermenting vessel, and fit an air-lock. When the wine
begins to clear, siphon it off for the first time, and when all ferme-
ntation has finished, rack it again into clean bottles and cork.




Dissolve sugar in some heated water taken from the 3 gallons. Allow to
cool and pour over rice and raisins (do not chop or mince the raisins)
Then add the acid and remaining water and sprinkle on yeast and
nutrient. Stir and leave in a warm place. Stir daily for 21 days then
strain through a fine sieve into three 1 gallon jars. Fit air-locks
onto the jars and keep them in a warm place until fermentation stops.
Then filter the wine through one of the popular filters and it is then
ready for drinking straight away. If it is not drunk within 2 months
add 1 Campden tablet per gallon and leave for 9 months.
Do not discard the pulp as it can be used to make a lighter wine.
Dissolve 8 lbs of sugar in 1 gallon of hot water and pour on to rice
and raisin residue. Add 1.5 gallons of cold water plus 1 oz citric
acid together with fresh yeast. Follow the same procedure as given for
first batch.

Take the stems from the strawberries, and wash the fruit.Mash the
berries well, and mix with the sugar and 2 litres of water. Leave for
24-36 hours, then strain liquor into fermenting jar;add a further
litre of water to the pulp, mix well, and leave until the vigorous
fermentation has finished. Top up the liquor to 1 gallon with cold
water. Stir thoroughly, fit air-lock and continue as normal.









Reducing the sugar used by 0.25lb and icluding 250ml of grape
concentrate instead results in a smooth wine, in my experience.
Do not peel the rhubarb but chop it, or slice it thinly. Cover the
fruit with the dry sugar and leave it until most of the sugar has
dissolved (at least 24 hours)then strain off. Stir the pulp in a
little water and strain again, and with more water rince out all
remaining sugar into the liquor, and then make upto 1 gallon with
water. Add a good wine yeast, and the usual nutrients.
Ferment as usual.






Use black or spotted bananas, and peel them. Place the bananas and the
skins into a cloth bag and put the bag, tied up, into a large saucepan
 with the water. Bring to boil, then gentley simmer for
half an hour. Pour the hot liqor over the sugar and fruit juice, and
when the cloth bag has cooled squeeze it to extract as much liquor as
possible. When the liquor is lukewarm ,21 degrees C add the amylozyme
and 24 hours later, add the yeast. Cover closely. Leave it in a cooler
place; it will be a thick gooey mess, like soapsuds. Keep the jar
closed with a piece of cellophane and a rubber band, or cotten wool an
 in a  couple of months it will have a large sediment at the bottem.
Siphon it off and add the grape concentrate. Fit an air_lock and
siphon again after 4 months; it should have started to clear by then.
Leave for another 6 months before sampling. The longer you keep it,the
better it gets

The fruit should be picked when ripe and dry, on a sunny day. Wash it
well, being carful to remove any of the small maggots sometimes found
in blackberries. Place the fruit in a polythene bucket, and crush it
with a potato masher. Pour over it the boiling water. Stir it well,
allow to become luke warm, then add the pectic enzyme according to
instructions, and a day later the yeast and nutrient. Cover closely
and leave for four or five days, stirring daily. Strain through nylon
netting or a nylon sieve on to 3lb(1.5 Kg) of granulated sugar. Stir
well to make sure that all is dissolved. Pour into dark fermenting jar
filling to the shoulder, and fit the air-lock. Keep the spare liquor
in a small container also fitted with a trap. When the ferment quiet-
ens enough to ensure it won't foam through the trap, (about a week)
top up with the spare wine to the base of the neck and refit the trap.
Leave until it clears and rack for the first time.

Stalk and wash the raspberries, place them in a mashing bin and pour 5
pints of hot water over them.
When cool mash them, add 1 campdem tablet and leave for 24 hours. Stir
in the grape fruit concentrate, nutrient and yeast and ferment on the
pulp for 5 days, stirring twicw daily. Strain out the fruit, stir in
the sugar, pour into a fermentation jar, top up, fit an air lock and
ferment to specific gravity 1.002.

Rack into a clean jar and add a crushed campden tablet, to terminate
fermenation since this wine is best when not too dry. Mature for 1
year.




Put the currants in a plastic bucket or bowl and crush them. Boil up
the sugar in the water and pour, still boiling, on to the currants.
When it has cooled to about 30 degrees, add the pectic enzyme and a
day later a wine yeast, and keep closely covered for five days in a
warm place, giving it an occasional stir. Then strain in fermenting
jar, and fit air lock. Let it stand until fermentation ceases and the
wine clears,usually in about three months, the siphon off into clean
bottles.