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Grandma's Ancient Wine Making Secrets While going through papers from Grandma's Estate we came across these wine recipes. They were folded up in an old Bible of her mothers. Some of them go back to the 1800's. I am printing them just as I found them (with no revisions). Some are quite interesting. I, personally have not tried any of them yet, so I can't say how good they are. In some of the recipe's I have left the spelling "as is" because I was unsure of what it meant. So I leave it to you to decide for yourself. Some of them are quite funny. |
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Homemade Wines DANDELION WINE
Cover 4 qts. of the plant with 4 qts. of water. Let this stand for 3 days, adding the peel of 3 oranges and 1 lemon. Then boil for 15 minutes, drain and add the juice of the oranges and lemons to taste, with 4 lbs. of suger and 1 cup of yeast. Keep this mixture in a warm room, strain again and let stand for 3 weeks. Then bottle. DAISY WINE Take 1 qt of daisies for every qt. of cold water. Let this stand for 40 hours, straining and adding 3/4 lb.of sugar to each quart of the liquid. Permit this to stand for a fortnight until the fermentation stops. Then strain again and bottle. The wine will improve with age. PEACH BRANDY Five gallons of uncolored whiskey, 4 gallons water, 1 1/2 drs. saffron, 1/2 gal. honey or 5 lbs. white sugar. This is to be dissolved in the above mentioned water before adding; add a drop of cresote, 1 dr. peru balzam, 1 tablespoon of essence of lemon, 1 dr. essence of orange peel. Use burnt sugar for coloring it. Flavor with essence of almonds added in a small portion of ether. CLOVER WINE 3 qts. of blossoms added to 4 qts. of boiling water, and let this stand for 3 days. After draining, 3 more qts of water are added to the flower heads with which is placed a peel of lemon. All this is boiled for 15 minutes and then another draining, and this is added to the first juice made. To every quart of this liquid is added 1 lb. sugar causing further fermentation with 1 cup of yeast. Bottle after keeping the wine in a warm room for 3 weeks. RAISIN NECTOR 2 lb. of chopped raisins, 4 lbs. of sugar, 2 gallons of boiling water; Mix and stir frequently until cold, then add 2 slices of lemon, 3 pts. of brandy or rum. Macerate in a covered vessel for a week, shake occasionally, then strain and place in a cold place for another week to clear. BLACKBERRY BRANDY To 1 gallon of pure blackberry juice, put 2 lbs. of loaf sugar, 3 tablespoons each of the extracts of cloves, allspice, and nutmeg, 2 tablespoons of cinnamon and 1 teaspoon of ginger. When cold add a pint of French Brandy. Strawberries or cherries make excellent cordials and may be made by the same recipe. |
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