Country wines

[RustyHinge]

I have just acquired an old book (no date or ISBN) of winemaking recipes.

If anyone wants one for any particular fruit or veg, ask.

Warning! This is from the baker's-yeast-on-toast era.

[John Silver]

Post by RustyHinge
I have just acquired an old book (no date or ISBN) of winemaking recipes.
If anyone wants one for any particular fruit or veg, ask.
Warning! This is from the baker's-yeast-on-toast era.

I remember my father making ones that way. So acid that only he would
drink them.
On the same subject we once went to a food exhibition and one stall had
quite a nice elderberry wine.We went back again the next day and and the
sample was fizzy and disgusting. When we commented he said that he had
run out of stock and this was some that he had made up overnight:-)
John

[RustyHinge]

Post by John Silver

Post by RustyHinge
I have just acquired an old book (no date or ISBN) of winemaking recipes.
If anyone wants one for any particular fruit or veg, ask.
Warning! This is from the baker's-yeast-on-toast era.

I remember my father making ones that way. So acid that only he would
drink them.

The cure for that is a) to use ripe fruit at the start, and b) put a
little ground chalk in and stir to cloudiness, then allow to settle.

When I make rhubarb wine I put in a *lot* of chalk: this removes the
oxalic acid, which I replace by adding tartaric or ascorbic acid.

Oxalic acid crystallises in the joints (it is said) and it's this that
makes rhubarb wine a no-no for arthritis or rheumatism sufferer. Getting
rid of it with chalk makes rhubarb wine democratic again.

Post by John Silver
On the same subject we once went to a food exhibition and one stall had
quite a nice elderberry wine.We went back again the next day and and the
sample was fizzy and disgusting. When we commented he said that he had
run out of stock and this was some that he had made up overnight:-)

I suppose that even country winemakers have their share of the hard of
understanding...