The recipes below are from "Canadian Homestead Cookbook" by Jeanne Scargall
SAKI or Rice Wine MAKES 14 bottles
2 lbs long grain rice 2 lb raisins 6 lbs or 14 c. sugar 2 pkgs dry yeast
Put rice and sugar in 3 gallon crock Add boiling water to within 3" from top of crock Place raisins in square of cheese cloth and tie Drop raisins into crock whe whater is lukewarm Sprinkle yeast on top and cover Let ferment for 12 days Siphon into bottles and let stand to clear (approximately one month)
BEETROOT WINE Makes 5 (26 oz) bottles
6 lbs beets 2 lbs seeded raisins 1 gal. water 2 lemons, juiced few grains of rice l oz. yeast 3 lbs white sugar 1 slice of toast
1. Wash beets well and cut into small pieces 2. Boil gently for 2 hours in l gallon of water 3.Strain 4. Pour liquid in large crock 5. Add raisins, lemons, rice and sugar 6. Spread yeast on a slice of toast and place, yeast side down, on the liquid 7. Cover and leave 10-12 days, stirring 3 times a day 8. Strain and bottle 9. See that there is no sediment in bottles as it will cause the corks to fly out. When done, this wine is a beautiful red color
1. boil water and simmer blossoms 1/2 hour 2. Strain onto sugar, lemon and tea 3. When lukewarm, add yeast 4. Let ferment for 3 months 5. When clear, pale pink it is read to strain and bottle.
Also have dandelion,rhubarb, onion and apricot wine recipes if interested, let me know. Those pioneers sure liked their wine!
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