Home made wine

Ingredients:
• 22 lbs of pears
• honey (1 lbs for each 1,5 gallons of juice)

Wash and chop pears, cut the core out. Mash them, strain the liquid and squeeze the pulp. Strain the juice and pour into a bottle. Add honey, stir until dissolves. Close the bottle with an airlock that will keep oxygen out during fermentation. Keep in dark warm place for 3-4 months. Pour wine into another bottle, leaving the sediment and cork the bottle. Wine is ready.

Ingredients:
• 33 lbs of apples
• 9 lbs of rowanberries
• 45% sugar syrup (1 gallon for each 2,5 gallons of juice)

Wash and chop the apples, cut the core out. Mash them, strain the liquid and squeeze the pulp. Strain the juice and pour into a bottle.
Wash and dry the berries, put them into enamelware dish, crush and leave for 3-4 days. Squeeze the pulp and strain the juice into the bottle with apple juice (3 litres of rowanberry juice for each 10 litres of apple juice). Add syrup and stir well. Close the bottle with an airlock that will keep oxygen out during fermentation. Keep in dark warm place. After 7-8 weeks pour wine into another bottle, leaving the sediment. Allow to sit for another day, then bottle and cork carefully. Wine is ready.

Ingredients:
• 13 lbs of red currants
• sugar (2 glasses for each 0,2 gallon of juice)

Wash and dry the berries, put them into enamelware dish and crush. Put berries (both pulp and juice) into a bottle, close it with an airlock that will keep oxygen out during fermentation. Keep in dark warm place until fermentation is other. Pour mash into a bowl and leave for 5-6 hours. Strain the liquid into another bowl, leaving the sediment, add sugar, and stir well until sugar is dissolved. Rack into bottle, cork and let rest for 7-8 weeks, then strain into another bottle, cork and let rest for another 3-4 months. Wine is ready.

Ingredients:
• 11 lbs of red gooseberries
• 1 glass of honey
• 1 glass of rye bread
• water

Wash and dry the berries, put into a bottle, add warm boiled water (as much as needed to cover the berries). Leave for 4 months. Cut bread in slices, spread honey on each slice, dry slightly and add to wine. Close bottle with an airlock that will keep oxygen out during fermentation. Leave in cool dark place for 4 months. Strain the juice into a bottle and cork. Wine is ready after 1-2 weeks.

Ingredients:
• 20 lbs of apples
• 6,5 lbs of pomegranates

Wash and chop the apples, cut the core out. Mash them, strain the liquid and squeeze the pulp. Strain the juice and pour into a bottle.
Peel the fruits and remove the seed sacs from the bitter white membrane. Place the seed sacs into
enamelware dish, crush. Squeeze the pulp and strain the juice into the bottle with apple juice. Close the bottle with an airlock that will keep oxygen out during fermentation. Keep in dark warm place. After 21 day pour wine into another bottle, leaving the sediment. Allow to sit for another day, then bottle and cork carefully. Wine is ready.

Ingredients:
• 22 lbs of apples
• 6,5 lbs of blueberries
• sugar (0,2 lbs for each 2,5 gallons of juice)

Wash and chop the apples, cut the core out. Mash them, strain the liquid and squeeze the pulp. Strain the juice and pour into a bottle.
Wash and dry the berries, put them into enamelware dish, crush and leave for 3-4 days. Squeeze the pulp and strain the juice into the bottle with apple juice (2-3 litres of blueberry juice for each 10 litres of apple juice). Add sugar, stir well. Close the bottle with an airlock that will keep oxygen out during fermentation. Keep in dark warm place. After 7-8 weeks pour wine into another bottle, leaving the sediment. Allow to sit for another day, then bottle and cork carefully. Wine is ready.

Ingredients:
• 6,5 lbs of cherries
• 4,5 lbs of sugar
• glass of water

Dissolve sugar in hot water. Wash the berries, remove stems and seeds. Crush the seeds. Put cherries into enamelware dish and crush. Then pour pulp and juice into a bottle, add crushed seeds and cold syrup, stir well. Close the bottle with an airlock that will keep oxygen out during fermentation. Keep in dark warm place. After 3-4 months pour wine into another bottle, leaving the sediment. Let rest for another 2 months. Wine is ready.

Ingredients:
• 13 lbs of apples
• honey (2,5 lbs for each 2,5 gallons of juice)
• cinnamon (1 tea spoon for each 2,5 gallons of juice)
• anise (1 tea spoon for each 2,5 gallons of juice)

Wash and chop the apples, cut the core out. Mash them, strain the liquid and squeeze the pulp. Strain the juice, pour into a bottle and add ½ of honey. Stir well and leave for 12-14 hours. Add the rest of honey, cinnamon and anise, stir well. Close the bottle with an airlock that will keep oxygen out during fermentation. Keep in dark warm place. After 7-8 weeks pour wine into another bottle, leaving the sediment. Allow to sit for another day, then bottle and cork carefully. Wine is ready.