Peach liqueur & white sweet table
Ingredients
Peaches 450g (16oz)
Sugar 145g (5oz)
Vodka 315ml (11fl oz)
Brandy 100ml (4fl oz)
Water 175ml (6fl oz)
Glycerol 15ml (thsp)
Method.
The fruit must be really ripe and yet free from bruises to get the best flavour.First of all skin the fruit.This can be done quite easily by plunging the fruit into boiling water for 15-20 seconds,after which the skin will peel off very readily.
Now stone the fruit and crack the kernels to release the 'almonds'.
Pulverise half of the kernels ready for them to be added to the mixture.
Crush or puree the fruit and place it in a container with the crushed kernels,the Vodka and the Brandy.Shake the mixture intermittently over a period of a week and then strain
make a syrup of the sugar and water and when cold add it and the glycerol to the alcoholic solution
Leave to mellow for about six weeks.
Given that suitable fresh fruit may not be available at this time of year,it will be acceptable for tinned peaches to be used.
White Sweet Table Wine
1 Litre Carton Mixed Citrus Drink(e.g.Five Alive)
1 Litre White Grape Juice
1 Kilo of sugar
1 ½ teaspoons of Tartaric acid
1 teaspoon Yeast Nutrient
½ teaspoon Tannin
Yeast (Hock or Sauterne)
s.g.1015-1020
Dissolve sugar in 3 pints of boiling water and allow to cool
Place sugar syrup in a demi john and add juices add tartaric acid
yeast nutrient tannin and yeast.
Top up to the bottom of the shoulder with cool water
Insert air lock and leave for seven days.
Then top up with cool water to the bottom of the neck of the jar.
The wine may be stopped at the required s.g.or sugar added to the finished wine to obtain the correct s.g.
Recipe for the ladies Topsy Turvey competion 2005
Orange & Banana
Ingredients
10 Oranges
450(1lb) bananas (or 55g(2oz) dried variety)
225g(1/2lb) raisins (or sultanas)
1.3kg93lb) Sugar
Tannin
Yeast nutrient and activated wine yeast
Water; sufficient to finally produce .5 litres (1 gal.) of ‘must’
Method
Peel the oranges very thinly, avoiding the white pith, which imparts very undesirable bitterness. Cut the oranges in half and squeeze out the juice. Place the juice and remainder of the fruit minus the pith, together with the chopped bananas and raisins into the initial fermentation vessel. Add the sugar and pour in threequarters of the water almost boiling hot, and stir with a wooden spoon to dissolve the sugar.
The remaining quart of water should be placed in a saucepan together with the orange peel and then be allowed to simmer for 30 minutes. When cool (20C, 70F) add the tannin and yeast nutrient. Introduce the activated yeast cover securely and leave to ferment for 7 days on the pulp, stirring occasionally, then strain into secondary fermentation vessel. Fit air lock and leave to ferment in the normal way, racking as necessary.
|
