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    Home Made Country Wines - Beer, Mead and Metheglin
    Home Made Country Wines - Beer, Mead and Metheglin
    Home Made Country Wines - Beer, Mead and Metheglin
    Ebook112 pages1 hour

    Home Made Country Wines - Beer, Mead and Metheglin

    By Dorothy Wise

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    About this ebook

    A classic book on making country wines, beer, mead and metheglin. Including much information on the processes and many delicious recipes, this book is a must-have for any home brewer or anyone with an interest in the subject. Contents include: “Wine Making”, “Beer Brewing”, “Some Useful Facts and Figures”, “Wine Vocabulary”, “Wine-Making”, “Competition and Exhibition”, “Home Brewed Beer and Cider”, “Mead and Metheglin”, “Wine Recipes”, “A Few Ancient Recipes”, etc. Many vintage books like this are becoming increasingly hard-to-come-by and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on winemaking.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateJan 30, 2013
    ISBN9781447481904
    Home Made Country Wines - Beer, Mead and Metheglin

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      Book preview

      Home Made Country Wines - Beer, Mead and Metheglin - Dorothy Wise

      HOME MADE

      COUNTRY WINES

      Beer • Mead and Metheglin

      Compiled by Dorothy Wise

      CONTENTS

      Foreword

      Some useful facts and figures

      Wine vocabulary

      Wine-making

      Competition and exhibition

      Home brewed beer and cider

      Mead and metheglin

      Wine recipes

      A few ancient recipes

      Index

      FOREWORD

      Wine is a very necessary thing in most families, and it is often spoiled by mismanagement of putting together. For if you let it stand too long before you get it cold, and do not take great care to put your barm upon it in time it summer beams, and blinks in the tub, so that it makes your wine fret in the cask, etc., etc.

      (from an eighteenth-century Domestic Cookery Book)

      It is to help you avoid any ‘mismanagement of putting together’ that I have written the following pages.

      Wine-making is one of the most exciting and rewarding of hobbies. Exciting because you help to create something, and rewarding because you can produce for yourself, and friends a great variety of wines, at a very low cost.

      There is little need for me to write about the pleasure that a glass of good wine can give, especially when you have made it yourself. Try to cater for all tastes by making both sweet and dry wines. It has been my experience that country people like sweet wines, perhaps that is why so many country wine recipes recommend 4 lb. of sugar to the gallon.

      Home wines have been made in this country from time immemorial, recipes and methods being handed down from one generation to the next. But with the advent of tea, so quick and easy to brew, the art of wine-making was almost lost.

      Happily, people are once again beginning to take an interest in brewing their own wines, and several books on the subject have been published in recent years. In this little book I hope to show you how easy it is to make your own wine.

      If you are a beginner, and this book is mainly for beginners, choose your recipe with care. See that you have the necessary equipment. It is recommended that you purchase fermentation jars from Boots or any wine-making equipment stockist. Treat yourself to an airlock (also called a fermentation trap). These little gadgets are not very expensive, and you can buy them complete with the cork to fit the fermentation jar.

      To make things as clear as possible for you there are helpful line drawings to show how some processes in wine-making are carried out.

      Do not be surprised or discouraged if your wine does not taste strongly of the fruit it is made of. Wines seldom do. Remember it is a wine that you have made, and not a cordial. If you haven’t yet acquired a taste for wines, you will do so as you progress with your wine-making. Try drinking a glass of elderflower with your dinner, and see how much it improves your appetite.

      DOROTHY WISE

      Home-Made Wine Expert of The Farmers Weekly

      SOME USEFUL FACTS AND FIGURES

      Imperial weights and measures have been used throughout this book. When cups are mentioned in recipes they refer to the B.S.I measuring cup which holds 1/2 pint or 10 fluid ounces.

      When measuring flowers use a pint or quart measure and press the flowers down lightly.

      METRIC WEIGHTS AND MEASURES

      From the following chart you will see that 1 oz. (fl. oz.) is approximately 28 g. (ml.) but for ease of measuring it is recommended that solids and liquids should be taken to the nearest number of grammes and millilitres which can be divided by 25.

      Note: When converting quantities over 20 oz. first add the appropriate figures in the column giving the nearest whole number of grammes, not those to the nearest unit of 25, then adjust to the nearest unit of 25.

      6 tablespoons (4 fl. oz.) 125 ml.

      8 tablespoons (1/4 pint) 150 ml.

      1/2 pint (10 fl. oz.) 275 ml.

      1 pint (20 fl. oz.) 575 ml.

      1 gallon is equal to approximately 4 1/2 litres

      TEMPERATURE CONVERSION

      To convert °F to °G subtract 32, then multiply by 5/9.

      Notes for American users appear on the inside back cover.

      WINE VOCABULARY

      Airlock Fitted to the fermentation jar to protect the wine from contamination during fermentation. It excludes air but allows the carbon dioxide to escape.

      Bouquet The aroma of a wine.

      Campden tablets Used for sterilising the equipment.

      Carbon dioxide The gas given off during fermentation.

      Isinglass Can be used to clear a cloudy wine.

      Lees The deposit or sediment that settles at the bottom of the jar during fermentation.

      Macerate To bruise flower petals and mash fruit for the must.

      Must The prepared solution before it ferments and turns into wine.

      Racking Syphoning the wine off the lees. It is both necessary and beneficial to rack wines. It often helps to clear a cloudy wine.

      Vinegar bacteria Airborne bacteria which can turn wine into vinegar—it must be kept out of the fermenting must at all costs.

      Working or fermentation Both mean the same thing. Fermentation is the action of the yeast on the must. During this process carbon dioxide is given off and alcohol is produced. When wine is fermenting or, as some say, working, it bubbles and a slight hissing can be heard.

      Yeast The fermenting agent in wine-making.

      WINE-MAKING

      THE FERMENTATION PROCESS

      If you are going to make wine, and I hope that you are, it is just as well to have some idea what happens in the jar during the fermentation process.

      Preparing the must – boiling water being poured

      over the fruit in a bowl.

      You prepare a lukewarm liquid (the must) that contains sugar, and other necessary ingredients, and to this you add the yeast.

      Yeast is a minute plant organism, slightly oval in shape. It can multiply itself with amazing rapidity under the right circumstances. Each yeast cell buds, in order to

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