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- Grapefruit Jelly
- Wine Selection
- Orange Marmalade
- Spice Tea
- Winemaking
- Marigold wine (Dry)
- Plum Wine (Dry)
- Grape Wine
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| Preserves and goodies |
| Grapefruit |
| Peeled Grapefruit |
1 lb. |
| Water |
2 pts. |
| Sugar |
3/4 lb. |
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| Proc. Cut up grapefruit and cook with water until thoroughly soft. Drain juice through bag, bring to boil, add the sugar, and boil to 220F. Seal in glasses covered with melted paraffin wax.() |
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| Wine Jelly |
| Pectin Solution |
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| 100 Grade Exchange Citrus Pectin |
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| Slow Set No. 451 |
11.0 oz. |
| Granulated Cane or Beet Sugar |
1.5 lb. |
| Water |
9lbs.6oz. |
| Sweet Wine |
4.75 gal. |
| Granulated Cane or Beet Sugar |
59 lbs. |
| *Standard Citric Acid Solution |
4.5 fl. oz. |
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| Proc. First prepare the pectin solution by thoroughly mixing the pectin with the sugar and stirring it into the boiling water. Shut off heat and stir until the pectin has all dissolved. Draw off and set aside until needed.
Add the wine and the sugar (larger amount shown in the table) to the kettle. Warm and stir until the sugar has dissolved. Add the pectin solution, stir well and heat to boiling. Shut off heat and stir in the citric acid solution. Allow to stand until the bubbles have risen to the surface (not over 15 minutes. Skim and package.( jelly : jelly )
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| Orange Marmalade |
| Oranges |
3 lbs. |
| Lemons |
3 lbs. |
| Water |
1 1/2 pt. |
| Sugar |
3 lbs. |
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| Proc. Wash, remove the peel and seeds, cutting one half of the peel into very thin strips, and add it to the pulp and balance of the peel, which has first had the yellow portion grated off and has been passed through a food chopper with the pulp. Cover with water and let stand overnite 12 hours, add the sugar and again stand overnite. Cook it rapidly next morning until the jelly test can be obtained (about 222F) Cool to 176F and pour into sterilized glass containers and seal with paraffine.( jelly : jelly |
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| Spice Tea |
| Allspice |
4.25oz. |
| Celery Seed |
25.00oz |
| Parsley Seed |
22.50oz |
| Sweet Basil |
3.50oz |
| Thyme |
5.25oz. |
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| Proc. Place spices in 5 gallons of cold water for 5 minutes and agitate, while simmering for 15 minutes. Strain and add enough water to make 5 gallons. |
| Winemaking |
| This must start as a hobby, but if you are so inclined and are willing to spend the time and money in experimentation you may find you have a good hobby-business. Before the business can start you must contact your local IRS office for local regulations and licensing. For small home consumption none of this is necessary. |
| Basic Equipment |
| 2 gal capacity of boiling water |
| 2 gal capacity plastic pail |
| 1 gal capacity glass fermentation jars |
| Empty wine bottles |
| Supply of bottle corks |
| Plain bungs to fit fermentation jars (for storing while the wine is clearing) |
| Nylon sieve at least 6 inches in diameter |
| Funnel at least 6 inches in diameter |
| Four feet of rubber or plastic sipon tube |
| Corking tool |
| Hydrometer and trial jar (not essential, but you must have one if you want consistent results |
| Basic Ingredients |
| A pinch of yeast |
| Yeast nutrient |
| Campden tablets for sterilizing and inhibiting mould groth |
| 1/4 lb. citric acid |
| A small tube of Tannin |
| A small packet of Depectinizer |
| 3 lb. sugar for each gallon of wine made |
| When you have the ingredients, try out the procedure. But read through the recipe several times. |
| Marigold wine (dry) |
| Marigold Flowers |
3 qt. |
| Sugar |
2 1/2 lb. |
| Citric Acid |
1/2 oz. |
| Water |
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| Yeast: Hock |
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| Campden Tablet |
1 |
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| Proc: Bring the water to the boil, adding the sugar. Allow to cool. Add the main ingredients along with Campden or depectinizer if required. Add all other ingredients except yeast. Introduce yeast or starter. When the mash is fermenting leave in a container covered with a cloth is "aerobic" fermentation for the number of days indicated in the recipe. Strain off into fermentation jar and fit air lock. Aerobic fermentation four days. |
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| Plum Wine (Dry) |
| Stoned, Mashed Plums |
4 lb. |
| Sugar |
2 1/2 lb |
| Depectinizer |
1/2 oz. |
| Water |
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| Yeast: Bordeaux, Burgundy or Port |
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| Proc: Place the main ingredient and the sugar in a container. Pour boiling water over and stir. Allow to cool. Continue as in procedure for marigold wine. Aerobic fermentation five days. |
| Grape Wine |
| Measure out 1 quart clean Concord Grapes in a cup. Place these in a 1 gallon jug and add sugar colution composed of 3 to 3 1/2 pounds of sugar, depending on what sweetness is wanted. For a medium wine, use 1 quart of water and 3 1/4 lbs. of sugar dissolved therein. Now pour this over the grapes in the jug, add a small piece of yeast cake dissolved in 1 cup of water, and fill the jug to within 4-5 inches of the top. Next shake the jug to mix the grapes, water, sugar water, and yeast and then tie a piece of cloth over the top of the jug to keep out insects, and let ferment. DO NOT STOPPER THE JUG DURING FERMENTATION. After about 3-4 weeks the fermentation has about ceased, if the jug and contents have been kept in a warm place. Next, strain off the grapes, press out the remaining juice and pomace and let work or ferment for another 2 weeks. At the end of this time filter or strain off through a double folded cloth, bottle, and set away to age. At the end of 5-6 months nearly a full gallon of ruby red grape wine will be ready |
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