Preparation

Equipment

Method

Fermentation

Maturation

Consumption

Beer, Mead and so on

1. BASIC BEER RECIPE
2. BEN'S BEST BITTER
3. COCK ALE
4. STOUT
5. MILK STOUT
6. BROWN ALE
7. OLD ALE
8. MILD ALE
9. TREACLE ALE
10. NETTLE
11. HONEY BEER
12. GINGER BEER
13. GINGER BEER 2
14. CIDER
15. PERRY
16. PUNCH
17. MEAD
18. TABLE MEAD
19. DESSERT MEAD
20. SPARKLING MEAD
21. METHEGLIN
22. PYMENT
23. HYPOCRAS
24. MELOMEL
25. CYSER

Wine Recipes

• Aperitif recipes

1. GRAPEFRUIT WINE
2. LEMON WINE
3. ORANGE WINE
4. PINEAPPLE WINE
5. ROSE-HIP AND FIG WINE

• Sparkling wine recipes

1. SPARKLING APPLE WINE
2. SPARKLING PEAR WINE
3. SPARKLING GOOSEBERRY WINE

• Table wine recipes

1. APPLE WINE
2. APRICOT WINE 1
3. APRICOT WINE 2
4. ARTICHOKE WINE
5. BILBERRY WINE
6. BIRCH SAP WINE
7. BLACKBERRY WINE
8. BRAMBLE TIP WINE
9. BROAD BEAN WINE
10. CELERY WINE
11. CHERRY WINE
12. CYPRIOT GRAPE WINE
13. ENGLISH GRAPE VINE
14. GOOSEBERRY WINE
15. HAWTHORN BERRY WINE
16. LOGANBERRY WINE
17. MIXED FRESH FRUIT WINE
18. MIXED DRIED FRUIT WINE
19. MULBERRY WINE
20. PARSLEY WINE
21. PEACH WINE
22. PEACH PULP WINE
23. PEA POD WINE
24. PLUM WINE 1
25. PLUM WINE 2
26. RAISIN WINE
27. REDCURRANT WINE
28. RHUBARB WINE
29. SLOE WINE
30. SPINACH WINE
31. TOMATO WINE
32. WHORTLEBERRY WINE

• Dessert wine recipes

1. APRICOT PULP WINE
2. BANANA WINE
3. BEETROOT WINE
4. BLACKBERRY WINE
5. BRANDY WINE
6. BULLACE WINE
7. CARROT WINE
8. CHERRY "BRANDY"
9. CHERRY WINE
10. CHERRY PLUM WINE
11. COFFEE WINE
12. DAMSON "CREAM"
13. DAMSON WINE
14. DATE WINE
15. ELDERBERRY WINE
16. DRIED ELDERBERRY AND BILBERRY WINE
17. FIG WINE
18. GINGER WINE
19. LOGANBERRY WINE
20. MULBERRY WINE
21. ORANGE WINE
22. PARSNIP WINE
23. RAISIN WINE
24. ROSE-HIP WINE
25. DRIED ROSE-HIP WINE
26. SLOE WINE
27. SULTANA WINE

• Social wine recipes

1. FLOWER WINES
2. ALMOND WINE
3. CRAB-APPLE WINE
4. MAIZE WINE
5. MANGOLD WINE
6. MARROW WINE
7. MEDLAR WINE
8. MIXED FRUIT WINE
9. MIXED DRIED FRUIT WINE
10. PEACH WINE
11. PEAR WINE
12. PRUNE WINE
13. QUINCE WINE
14. RASPBERRY WINE
15. RHUBARB WINE
16. RICE AND RAISIN WINE
17. SULTANA WINE
18. SPICED APPLE WINE
19. TEA WINE
20. VINE FOLLY WINE
21. WHORTLEBERRY WINE
22. DRIED WHORTLEBERRYWINE

• Liqueurs

• More recipes

1. MARROW RUM
2. CHOKE CHERRY
3. BLUE BERRY
4. APPLE WINE 1
5. WATER MELON WINE
6. TOMATO WINE
7.  

One 1 3/4 Ib. tin apricot pulp

2 teaspoonfuls grape tannin or 1/2 cup cold strong tea

4 1/2 Ib. sugar

Water to 1 1/2 gallons

2 teaspoonfuls citric acid

Pectozyme

Nutrient

Tokay yeast

Empty the apricot pulp into a saucepan, fill the tin with hot water and pour it on to the pulp, bring to the boil and simmer till the fruit is soft. Mix in another tin full of cold water, transfer the fruit and juice into a mashing vessel and when cool sprinkle on a teaspoonful of pectozyme and the citric acid. Cover and leave for two days in a warm place, then stir in 1 Ib. sugar, the nutrient and the yeast and ferment for two more days, stirring twice each day. Strain and press the pulp, stir in the rest of the sugar and make the total content up to one and a half gallons. Cold water may be used for this purpose.

This wine needs to be kept for two years so that it can attain its full maturity.