A Very Ancient Craft

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

  1. GRAPEFRUIT WINE
  2. LEMON WINE
  3. ORANGE WINE
  4. PINEAPPLE WINE
  5. ROSE-HIP AND FIG WINE
  1. SPARKLING APPLE WINE
  2. SPARKLING PEAR WINE
  3. SPARKLING GOOSEBERRY WINE
  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
  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
  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
  1. MARROW RUM
  2. CHOKE CHERRY
  3. BLUE BERRY
  4. APPLE WINE 1
  5. WATER MELON WINE
  6. TOMATO WINE
  7.  

 

SULTANA WINE

5 Ib. chopped sultanas

5 bananas

1 1/2 Ib. white sugar

1 gallon water

Campden tablet

Pectozyme

Nutrient

1 large lemon

Sauterne yeast

Chop the sultanas, mash the bananas and pour the boiling water over them. When cool add the Campden tablet and one teaspoonful of pectozyme and the lemon juice. Next day add the nutrient and fermenting yeast. Ferment on the pulp for four days, pressing down the cap twice each day. Strain and press the pulp, add 29 Ib, sugar and in due course add the remaining three doses of 4 oz. of sugar each time the S.G. falls below 1.010. Rack and mature in the usual way.

Alternatively a sherry yeast can be used; by fermenting in a jar plugged with cotton wool and allowing some headroom a medium-sweet sherry of the Amontillado type can be made.