Home-Made Wines - How to Make Them

By Peggy Hutchinson

A practical guide to country winemaking from fruit, herbs, and vegetables, along with the ales, cordials, and preserves that once kept a British larder stocked through the winter.

Home-Made Wines - How to Make Them collects her plain, tested instructions for the domestic winemaker, opening with the things that decide whether a batch succeeds or spoils: sound fruit, the right temperature, and clean, suitable apparatus.

From there she works through the recipes themselves - apricot, balm, and beetroot among them - before turning to ales and beers, cordials, fruit syrups, jams, jellies, marmalades, and fruit bottling. It is thrift writing as much as cookery: everything here was meant to use up a glut and fill a shelf, and the methods still work on an ordinary kitchen table.

This edition features:

Guidance on choosing sound fruit, holding the right temperature, and keeping apparatus properly cleanRecipes for apricot, balm, and beetroot wines, with ales, beers, cordials, and fruit syrups besidesA full preserving section covering jams, jellies, marmalades, and the bottling of surplus summer fruitQuantities and methods pitched at the thrifty household rather than the commercial cellarIllustrated throughout, and a companionable read for anyone drawn to old-fashioned kitchen craft

• Format: Paperback
• Language: English
• ISBN: 1445518627
• ISBN13: 9781445518626
• Release Date: August 2010
• Publisher: Quinn Press
• Length: 96 Pages
• Weight: 0.29 lbs.
• Dimensions: 0.2" x 5.5" x 8.5"