Wine Rack Cabaret

Making wines from grain and dried fruits is a boom to the townsman who finds these ingredients easily available. Mixtures of these ingredients really make strong, fully flavored, but not too fully flavored wines which, when not make too sweet, are often likened to whiskeys, brandies and other strong liqueurs.

Making wines from grain and dried fruits may need time to mature or reach their best years; though at one to two year old they can be a very excellent wines. Most wines made from dried fruit are heavily sulphited to put off fermentation, and most wheat or other grain has been in contact with all sorts of dirt, dust and bacteria. Dried fruits and grain must be well cleansed before use. To do so, you must break up the raisins and drop them into boiling water. After the water boils, cut off the heat, strain the raisins and throw the water away. The raisins are now ready to use. You can do the same with wheat or other grain, but use it in a separate saucepan. They are now ready to use.

DRIED APRICOT WINE This is a really delightful pale gold wine that most people like as a dry wine. 6 lb. dried apricots, w oranges, 3 1/2 lb. sugar, 9 pts. water, 1 oz. yeast, 1 tablespoonful of freshly made tea. 1.Put the apricots in the fermenting vessel with the cut-up oranges and their peel. Fold the orange peel and squeeze to get as much oil out of it as you can. 2.Boil two pounds of sugar in seven pints of water for two minutes and pour over the fruits while still boiling. 3.Allow to cool and add the yeast. Cover as directed and ferment for ten days. Remember to crush it by hand each day and cover it again at once. 4.After ten days, strain and wring out as dry as you can and put the strained liquor in the gallon jar. 5.Boil the remaining sugar in the last two pints of water for two minutes and when cool add to the rest, and then add the tea. 6.Cover as directed or fit fermentation lock and leave until all fermentation has ceased.

Here are the process and recipes in making wines from dried fruits and grain. Note: Most recipes for fruit wines allow for tannin in the fruits to be given into the 'must'. This tannin is very important in putting flavour into the wine, yet few of us have realized it. The little tannin given to fruit wines is usually just the right amount. In the usual way, there is no tannin present in dried fruit wines. Thus, it is as well to add one tablespoonful of freshly made tea to make good deficiency. Special grape tannin is available, but tea is a cheap and handy source of which you might as well make use. In fact, the addition of tea is included in the recipes.

1.Wash the prunes in water in which one Campden tablet has been dissolved and put them in the fermenting vessel. 2.Boil two pounds sugar in seven pints water and pour over the fruit while boiling. Allow to cool and add the yeast. Cover and ferment for ten days, crushing well each day as soon as the fruit has become soft. 3. After ten days, crush well and strain out the solids. Wring out as dry as you can and put the strained liquor in a gallon jar. Boil the rest of the sugar in the remaining two pints of water and when cool add the rest. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.

You will notice that varied amounts of ingredients make very different types of wines and thus you can invent a recipe that will suit you. In fact, almost of the recipes above may be varied to suit individual tastes for it can be modified and other ingredients or flavorings can also be added. However, you have to take care when altering recipes for too much use of any particular kind, let's say your overall amount of ingredients would exceed six pounds, the wine will be spoiled.

For years, Olivia Frisch has been discovering the tricks to making a fabulous homemade wine. Did you know you can even use dried fruits & grains to make a delicious vino? It's not as challening of a process as you might have thought. To learn more about making homemade wine, follow the link.

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