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makes 4 gallons 14 lb elderberries 27 pints water 4 heaped tsps pectolytic enzyme 32 drops liquid tannin 2 campden tablets 6 x 1kg bags (13.2 lb) granulated sugar 4 teasp Formula 67+ dried wine yeast Take the berries off their stalks and wash in cold water. Place in the fermenting bin and mash. Pour the boiling water over. After 24 hours, when cooled to room temperature, add the pectolytic enzyme. Leave a further 2 days, then strain. Add the sugar and yeast.
makes 4 gallons 20 lb damsons 32 pints water 8 heaped tsps pectolytic enzyme 32 drops liquid tannin 2 campden tablets 5.5 kg (12 lb) granulated sugar 4 teasp Formula 67+ dried wine yeast Wash the damsons in cold water. Slit each one round with a small knife. Place in the fermenting bin. Pour the boiling water over. After 24 hours, when cooled to room temperature, add the pectolytic enzyme. Leave a further 2 days, then add the sugar and yeast. Strain after a week.
makes 2 gallons 3 lb Seville oranges 3 lb sweet oranges 11 oz raisins 16 pints water 4 tsps pectolytic enzyme 16 drops liquid tannin 2 campden tablets 3 x 1kg bags (6.6 lb) granulated sugar 2 teasp Formula 67+ dried wine yeast Zest and juice all the oranges. Process the raisins to break them up. Place all the fruit in the fermenting bin. Pour the boiling water over. After 24 hours, when cooled to room temperature, add the pectolytic enzyme. Leave a further 2 days, then add the sugar and yeast. Strain after 2 weeks.
makes 2 gallons 12 lb gooseberries, frozen 16 pints water 4 tsps pectolytic enzyme 10 drops liquid tannin 2 campden tablets 2 ½ x 1kg bags (5.5 lb) granulated sugar 2 teasp Formula 67+ dried wine yeast Use frozen gooseberries, as this breaks down the cell structure and aids juice extraction. Allow them to defrost and come to room temperature. Pour the boiling water over. After 24 hours, when cooled to room temperature, add the pectolytic enzyme. Leave a further 2 days, then add the sugar and yeast. Strain after 2 weeks.
makes 1 gallon 3 ½ lb redcurrants 8 pints water 2 tsps pectolytic enzyme 7 drops liquid tannin 2 campden tablets 1 ½ x 1kg bags (3.3 lb) granulated sugar 1 teasp Formula 67+ dried wine yeast Use fresh or frozen redcurrants (defrosted). Place in the fermenting bin. Pour the boiling water over. After 24 hours, when cooled to room temperature, add the pectolytic enzyme. Leave a further 2 days, then add the sugar and yeast. Strain after 2 weeks.
makes 1 gallon 3 lb blackcurrants 8 pints water 2 tsps pectolytic enzyme 8 drops liquid tannin 2 campden tablets 1 ½ x 1kg bags (3.3 lb) granulated sugar 1 teasp Formula 67+ dried wine yeast Use fresh or frozen blackcurrants (defrosted). Place in the fermenting bin. Pour the boiling water over. After 24 hours, when cooled to room temperature, add the pectolytic enzyme. Leave a further 2 days, then add the sugar and yeast. Strain after a week.
makes 1 gallon 8 lb crab apples 8 pints water 2 tsps pectolytic enzyme 3 campden tablets 3.5 lb granulated sugar 1 teasp Formula 67+ dried wine yeast Wash the crab apples in cold water, then process them into small pieces. Place fruit in the fermenting bin. Add cold water, sugar, campden tablets and pectolytic enzyme. Leave 24 hours, then add the yeast. Strain after a week.
makes 2 gallons 6 lb crab apples 3 ½ lb blackberries 16 pints water 2 tsps pectolytic enzyme 10 drops liquid tannin 3 campden tablets 3.2kg (7 lb) granulated sugar 2 teasp Formula 67+ dried wine yeast Wash the crab apples in cold water, then process them into small pieces. Pulp the blackberries. Place fruit in the fermenting bin. Pour the boiling water over. After 24 hours, when cooled to room temperature, add the pectolytic enzyme. Leave a further 2 days, then add the sugar and yeast. Strain after a week.
makes 1 gallon 4 lb blackberries 8 pints water 2 tsps pectolytic enzyme 12 drops liquid tannin 2 campden tablets 1 ½ x 1kg bags (3.3 lb) granulated sugar 1 teasp Formula 67+ dried wine yeast Place raspberries in the fermenting bin. Pour the boiling water over. After 24 hours, when cooled to room temperature, add the pectolytic enzyme. Leave a further 2 days, then add the sugar and yeast. Strain after a week
makes 1 gallon 4 lb blackberries 8 pints water 2 tsps pectolytic enzyme 2 campden tablets 1 ½ x 1kg bags (3.3 lb) granulated sugar 1 teasp Formula 67+ dried wine yeast Use fresh or frozen blackberries (defrosted). Place in the fermenting bin. Pour the boiling water over. After 24 hours, when cooled to room temperature, add the pectolytic enzyme. Leave a further 2 days, then add the sugar and yeast. Strain after a week
makes 3 gallons 8 ½ lb worcesterberries 5 ½ lb gooseberries 21 pints water 4 tsps pectolytic enzyme 4 campden tablets 4 kg (8.8 lb) granulated sugar 3 teasp Formula 67+ dried wine yeast Use frozen worcesterberries and gooseberries, as this breaks down the cell structure and aids juice extraction. Allow them to defrost and come to room temperature. Pour the boiling water over. After 24 hours, when cooled to room temperature, add the pectolytic enzyme. Leave a further 2 days, then add the sugar and yeast. Strain after 2 weeks.
makes 1 gallon 2 pints honeysuckle flowers 8 oz sultanas 7 pints water 1 campden tablets 1 teasp citric acid 1.13 kg (2.5 lb) granulated sugar 1 teasp Formula 67+ dried wine yeast Place the flowers and processed sultanas in a fermenting bin. Pour cold water over, then add the sugar and yeast. Strain after a week.
makes 1 gallon
4 ½ lb parsnips 8 pints water 1.3 kg (2.8 lb) granulated sugar 24 drops liquid tannin ½ oz citric acid 1 teasp Formula 67+ dried wine yeast Wash and slice the parsnips. Boil for 12 minutes in the water and strain off the liquid. After 24 hours, when cooled to room temperature, add the sugar, tannin, citric acid and yeast.
makes 990 ml 6 oz damsons 4 oz granulated white sugar 750 ml bottle of gin Wash and wipe the damsons, then prick them with a wooden cocktail stick. Divide the fruit between two preserving jars, sprinkle over the sugar and add the gin. Place in the dark and turn the jars each day. After 2 months, stop turning the jars. After a further 3 weeks, strain off the liquid.
makes 990 ml 6 oz sloes 4 oz granulated white sugar 750 ml bottle of gin Wash and wipe the sloes, then prick them with a wooden cocktail stick. Divide the fruit between two preserving jars, sprinkle over the sugar and add the gin. Place in the dark and turn the jars each day. After 2 months, stop turning the jars. After a further 3 weeks, strain off the liquid.
500 g blackcurrants 600 ml gin approx 175g granulated white sugar Place the crushed blackcurrants in a preserving jar and pour the gin over. Leave for 2 months. Add 175 g sugar to each 600 ml liquid. Leave 2 more days before straining. Allow maturing for 6 months before drinking.
Basic measures 2 fl oz = 55 ml 1 oz = 28.35 g 1 lb = 454 g 1 kg = 2.2046 lbs 1 pint = 20 fl oz 1 gallon = 8 pints
Specific Gravity Specific Gravity of alcohol= 0.84 By experiment: 2 oz sugar occupies 35 ml 1 lb sugar occupies 280 ml 3 lb sugar occupies 840 ml 200 ml water + 2 oz sugar à 235 ml and contains 256.7 g of mass. SG = 256.7 / 235 = 1.092 200 ml water + 4 oz sugar à 270 ml and contains 313.4 g of mass. SG = 313.4 / 270 = 1.161 Hence 1 gallon of water containing 1 lb sugar will occupy 4400 + 280 ml = 4680 ml and contain 4854 g mass SG = 4854 / 4680 = 1.037 3 lb sugar in 1 gallon of water gives SG = 1.114 3.3 lb sugar in 1 gallon of water gives SG = 1.125 3.4 lb sugar in 1 gallon of water gives SG = 1.129 3.5 lb sugar in 1 gallon of water gives SG = 1.133
The Magic Formula The chemistry that produces the alcohol in wine! C12H22O11 + H2O à 2 C6H12O6 à 4 C2H5OH + 4 CO2 Masses, where C = 12, H = 1 and O = 16: C=144 C=96 C=48 H= 22 H=2 H=24 O=176 O=16 O=64 O=128 Total=342 Total=18 Total=184 Total=176 Grand Total 360
Formula to calculate % alcohol by volume Worked out by trial and error, using Boots Hydrometer table as reference: % alcohol = (start grav - end grav) * 1000 * 0.14 + (start grav -1.12)*10 + 1
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