Ingredients:
- 11 lbs of blackberries
- 6,5 lbs of sugar
- 1 lbs of honey
- 2,5 gallons of water
Wash and dry the berries, put them into enamelware dish and crush. Put berries (both pulp and juice) into a bottle, add 6 litres of water and stir well. Close it with an airlock that will keep oxygen out during fermentation. After 4 days strain the juice into another bottle. Pour 4 litres of water into the bowl with mash and leave it for 6-7 hours. Strain the liquid into the bottle with juice, dissolve honey and sugar. Rack into bottle, cork and let rest for 6 months. Wine is ready.
Ingredients:
- 2 glasses of strawberries
- 1 glass of redcurrants
- 1 glass of blackcurrants
- 1 glass of red gooseberries
- 5 glasses of vodka
Wash and dry the berries. Put each sort of berries in a separate pan, crash, add 1 glass of vodka. Close pans with lids and leave for 3-4 months. Strain each wine carefully and pour in one bottle, stir and let sit for 5-7 days. Bottle, cork and leave in a dark cool place. Wine is ready after 2-3 days.
Ingredients:
- 33 lbs of apples
- 6,5 lbs of cranberries
- sugar (2,5 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. 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:
- 13 lbs of apples
- honey (2,5 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, pour into a bottle and add ½ of honey. Stir well and leave for 12-14 hours. Add the rest of honey, stir. 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:
- 11 lbs of raspberries
- 11 lbs of blackberries
Wash and dry the berries. Put each sort of berries in a separate bowl, crash. Pour pulp and juice from both bowls into one bottle. Close the bottle with an airlock. After 21 day pour the wine into another bottle, leaving the sediment. Let sit for few days, and then pour again. After another few days strain the wine, bottle and cork. Let rest for 1 month in room temperature. Wine is ready.
Ingredients:
- 33 lbs of apples
- 11 lbs of blackcurrant
- sugar syrup (1,5 lbs of sugar for 0,3 gallons of water) – 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 blackcurrant juice for each 10 litres of apple juice). Add syrup, 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:
- 22 lbs of peaches
Wash the peaches, blanch them in boiling water for few minutes, then peel and remove the stones. Put peaches into enamelware dish and crush, then pour pulp and juice into a bottle. 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. Wait for sediment to appear, and then pour again into another bottle and cork. Wine is ready.
Ingredients:
- 22 lbs of blueberries
Wash and dry the berries and leave them for 2 days. Put blueberries into enamelware dish and crush. Strain the juice, squeeze the pulp and pour into a bottle with an airlock that will keep oxygen out during fermentation. Keep in dark warm place until fermentation is other (around 20 days). Strain wine into another bottle, leaving the sediment. Cork carefully.
