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DANDELION(1) 8 PTS. dandelion flowers (only! no green!) 2 gallons water 4 large oranges 4 lemons 4 limes 6 oz. raisins 4 tbls. yeast (bakers) 7 lbs. sugar Boil flowers and fruit peels with sugar and water for 1 hour. Cool to lukewarm then strain and add yeast and juice from fruits. Cover and let stand. Stir daily for 1 week, skimming off any foam. Cover loosely but protect from insects entering. Let stand for 1 month, then siphon off into another container. When siphoning, do not siphon sludge from bottom of container. Let stand another 2 weeks then siphon into another container. Do this 3 or 4 times until the liquor is clear. The timing is not critical. The longer the wine stays in bulk, the better the flavor. Bottle and let stand for at least 6 months before drinking. It's best to wait a year. The wine mellows with age, as do most wines. INDEX
RHUBARB WINE (1) 5 LBS rhubarb 5 lbs. sugar 2 gal water 2 tbls. baker yeast 2 tsp nutrient (optional, but helps make yeast ferment faster and more thoroughly) Grind rhubarb and add sugar. Let stand overnight, then add rest of ingredients. Cover loosely and stir daily, skimming off foam and solids, for a week. Let stand from 2 to 4 weeks covered loosely and protected from insects. Strain and siphon into another container. When siphoning, do not siphon sludge from bottom of container. Let stand again and repeat the siphoning process 2 to 4 times until the liquid is clear. Bottle and let stand at least 2 months for best flavor. INDEX
MINUTE MAID BERRY PUNCH WINE 10 Cans of Minute Maid Berry Punch Sugar (5 to 7 pounds) Acid blend to suit (can be left out) Yeast nutrient (can be left out, but takes longer for yeast to work). Water to total 5 gallons. Yeast ( about 5 Tablespoons, or 1 tablespoon per gallon) Follow basic recipe. Done in about 3 months, (better if left longer) INDEX
STRAWBERRY WINE (1) 9 lbs strawberries 2 limes 8 lbs. sugar 5 tsp lemon juice 5 bags tea (steep in 1 cup water then strain until clear) 3 to 5 gallons water 5 tbl. yeast 5 tsp nutrient (optional, but makes the yeast work quicker and more thoroughly) Grind strawberries and limes, add sugar and let stand 24 to 36 hours. Strain then add rest of ingredients. Run water through pulp and add to above. Add enough water to fill 5 gallon container. Cover loosely protecting from insects and stir daily for 1 week. Skim off any foam or solids daily before stirring. Let stand another 2 to 4 weeks, then siphon and strain into another container. When siphoning, do not siphon sludge from bottom of container. Let stand again and repeat siphoning process 2 to 4 times until wine is clear. Bottle and let stand for at least 3 months for best flavor. This wine may be used immediately when bottle, but as in all wines, is better when left to age. INDEX
RHASPBERRY-CURRANT (1) 3 lbs raspberries 3 lbs currants 8 lbs sugar 1 tbs. yeast 2 tsp. nutrient (optional but helps yeast to work quicker and more thoroughly) 2 campden tablets (optional but helps to clear wines quicker) Crush or use juicer on fruits. Boil pulp in water to cover for 2 hours. Strain pulp and add to extracted juice. Cool to lukewarm and add yeast, sugar, nutrients, and campden tablets. Cover loosely and protect from insects. Stir daily, skimming off foam, for 1 week. Let stand another 2 weeks then siphon into another container. When siphoning, do not siphon the sludge from the bottom of container. Continue standing and siphoning process every 2 to 4 weeks until wine is clear. Bottle and let stand a couple months for best flavor. This wine is good when bottled but, as in all wines, improves with age. INDEX
BLUEBERRY WINE (1) 5 LBS. BLUEBERRIES 2 limes 8 to 10 lbs sugar 2 tbl. yeast 2 tsp nutrient 2 campden tables enough water to make 2 gallons Crush and strain blueberries and limes. Heat juice to boiling point and strain into container. Boil pulp 1/2 hour and strain into container. Add other ingredients. Cover and protect from insects. Stir daily skimming foam from top for 1 week. Let stand for 2 to 4 weeks then siphon into another container. When siphoning, do not siphon sludge from bottom of container. Repeat standing and siphoning process 2 to 4 times until wine is clear. Bottle and let stand for a couple of months before drinking. This wine may be used immediately upon bottling, but as in all wines, gets better with age. INDEX
WATERMELLON - PEACH WINE (1) 1/4 large watermelon 2 peaches 1/4 cup raisins 3 limes 8 cups sugar water to make 1 gallon 4 tea bags 1 tbls. yeast Extract juice from watermelon and peaches. Boil pulp with tea bags for 1/2 hour then strain and add to extracted juice. Bring to lukewarm then add yeast (nutrient and campden tablets if you have them), sugar and raisins. Cover loosely but protect from insects. Stir daily for 1 week. Leave raisins in until first siphon (racking). Let stand for 2 to 4 weeks then strain and siphon into another container. When siphoning do not siphon sludge from bottom of container. Repeat standing and siphoning process until wine is clear. Bottle and let stand 2 months or more. May be used immediately, but as in all wines, improves with age. INDEX
PRICKLY PEAR WINE by Bill Gundelach A 5 gallon bucket of Prickly Pears makes about 2 gallons of juice (If it rains that year) 4 cups of sugar per gallon wine yeast, 1 teaspoon per gallon Mix juice, sugar and yeast. Skim then stir daily for a week. Let stand for 3 more weeks. Rack and let stand another 2 to 6 months. Bottle and enjoy! INDEX
PEACH WINE (1) 15 LBS PEACHES --- crush, cover with water, and let stand overnight. Next day, stir and add 2 tsp citrus pectin (if you have it). Next day, melt 10 lbs WHITE SUGAR AND 4 LBS BROWN SUGAR, then add yeast when lukewarm. Add to peaches with enough water to make 5 gallons. Cover and stir daily, skimming off foam and solids for 1 week. Cover and protect from insects. Let stand 3 to 5 weeks before first siphoning. When siphoning, do not siphon sludge from bottom of container. Repeat stand and siphoning process until wine is clear. Bottle and enjoy. As in all wines, will improve with age. INDEX
RED RASPBERRY - CURRANT (2) 10 TO 15 LBS RASPBERRIES 3 lbs currants 13 lbs sugar 5 campden tablets (optional but will help to clear wine better) 5 tbls. yeast (bakers) 5 tbls. nutrient (optional but will help yeast to work better) (makes 3 gallons) Extract juice from fruits. Boil pulp in water to cover for 1/2 hour. Strain into container and cool to lukewarm. Add rest of ingredients. Cover and protect from insects. Stir and skim off foam and solids daily for 1 week. Let stand for 2 to 4 weeks then siphon into another container. When siphoning, do not siphon sludge from bottom of container. Repeat standing and siphoning process until wine is clear. Bottle and enjoy. As in all wines, will improve with age. INDEX
WATERMELON PUNCH WINE (2) 6 APPLES 6 LIMES 1/2 WATERMELON 1 TANGERINE 1 GRAPEFRUIT 2 CUPS FROZEN BLUEBERRIES 1/2 TSP TANNIN (4 BAGS TEA BOILED IN 1 CUP WATER) 4 CAMPDEN TABLETS (OPTIONAL BUT HELPS TO CLEAR WINE QUICKER) 2 TSP ACID BLEND (2 TSP LEMON JUICE OR OPTIONAL) 15 CUPS SUGAR 5 TBL. YEAST 1/2 LB. RAISINS Extract juice from all fruits except raisins. Boil pulp in water to cover for 1/2 hour. Strain and add to extracted juice. Cool to lukewarm and add other ingredients. Cover loosely and protect from insects. Stir daily for 1 week leaving raisins. Let stand for 2 to 4 weeks then remove raisins and siphon into another container. When siphoning, do not siphon the sludge from bottom of container. Repeat standing and siphoning process until wine is clear. Bottle and let stand for a couple of months. As in any wine improves with age. Makes 3 gallons INDEX
ELDERBERRY WINE (1) 4 - 6 lbs elderberries 1/2 lb black raspberries 4 limes 2 apples 2 plums 5 campden tablets (optional but will help to clear wine better) 5 tbls yeast 5 tbls nutrient (optional but will help yeast to work better) 8 lbs sugar Extract juice from fruits. Boil pulp for 1/2 hour then strain and add to extracted juice. When lukewarm add other ingredients. Add enough water to make 3 to 4 gallons. Cover and protect from insects. Stir and skim foam and solids daily for 1 week. Let stand for 2 to 4 weeks then siphon into another container. When siphoning, do not siphon sludge from bottom of container. Repeat standing and siphoning process until wine is clear. Protect wine from light to keep color bright. Bottle and let stand a couple of months. As in all wines, improves with age. INDEX
BLUEBERRY WINE (2) 15 lbs blueberries 6 limes 20 lbs sugar 6 tbls yeast 6 tsp nutrient (optional but makes yeast work better) 6 campden tablets (optional but makes wine clear better) 7 tsp acid blend (optional or 7 tbls. lemon juice) Extract juice from fruit. Boil pulp then strain and add to extracted juice. Add sugar and bring to lukewarm. Add enough water to make 5 gallons. Add rest of ingredients. Cover and protect from insects. Stir and skim off solids daily for 1 week. Let stand for 2 to 4 weeks then siphon into another container. When siphoning, do not siphon sludge from bottom of container. Repeat standing and siphoning process until wine is clear. Bottle and enjoy. As in any wine, improves with age. INDEX
PEACH WINE 20 lbs peaches crushed and covered with water. Boil pits, stain, and add to peaches. Let stand overnight. Next day stir and add peptic enzyme( 5 tsp. lemon juice) and 5 campden tablets. Next day melt 15 lbs white sugar and 4 lbs brown sugar. Cool to lukewarm and add 5 tbls yeast and 5 tsp nutrient (optional). Add water to make 6 gallons. Cover loosely and protect from insects. Stir and skim off solids daily for 1 week. Let stand for 2 to 4 weeks then siphon into another container. When siphoning, do not siphon sludge from bottom of container. Repeat standing and siphoning process until wine is clear. Bottle and enjoy. As in any wine, will improve with age. INDEX
APPLE WINE (1) 50 LBS apples 30 lbs sugar 5 lemons 5 lbs raising 10 tbls. yeast 10 tsp nutrient (optional but helps yeast to work) 5 tsp acid blend (or 5 tsp lemon juice or optional) 10 tsp pectic enzyme (or 10 tsp lemon juice or optional helps to prevent jelling) 1 1/2 tsp tannin (or 10 bags of tea seeped in 2 cups water) 10 campden tabs (optional helps to clear wine) makes 10 gallons Remove stems and seeds from apples. Cut up and add water. Heat until soft. Send pulp through juicer. Boil pulp for 1/2 hour and add to juice. Chop raisins and lemons then add. Let stand 24 hours then stir and add other ingredients. Cover loosely and protect from insects. Stir and skim solids and foam daily for 1 week. Let stand 2 to 4 weeks then siphon into another container. Repeat stand and siphon process until wine is clear. Bottle and enjoy. As in any wine, it improves with age. INDEX
RICE CITRUS WINE (1) 2 GRAPEFRUITS 4 limes 2 tangerines 3 1/2 lbs rice 1/2 lb. raisins 10 lbs sugar 5 tsp nutrient (optional but helps yeast work) 5 campden tablets (optional but clears wine quicker) 5 tbls yeast Extract juice from fruits. Cook rice to soften with pulp from juice. Add everything together, do not strain. Add water to make 5 gallons. Add yeast, raisins, nutrients, and campden tablets. Cover loosely protecting from insects. Stir daily for 3 weeks. Do not skim. Strain and siphon into another container. This wine is ready to drink right away, but with further standing and siphoning, will improve as does any wine. Bottle when you please. INDEX
RITA'S ALMONETTO use equal amounts of perked coffee and vodka. Make very strong coffee. For every pint of vodka, add 1/2 cup sugar. Bring coffee and sugar to a boil. Add almond flavoring to taste. Pour into a container and add vodka. Let sit in a dark place for a week before using.
RITA'S PEACH BRANDY Place peeled and pitted peaches in a glass container. Add and equal amount in weight of sugar. Pour in brandy to make twice the height of the peaches. Place in the sun turning occasionally for 2 to 3 months. Strain and enjoy the brandy. Use the peaches in Jell-O to make a tasty adult treat. INDEX© All the pictures, directions, and recipes are originals belonging to Rita D'Elia.