ContentsMAKING APPLE CIDER?....................................................................................................2

Instructions on How to Make Apple Cider in 5 Easy Steps...........................................2Two Methods of Making Apple Cider............................................................................2How to Make Apple Cider: Method 1............................................................................2How to Make Apple Cider: Method 2............................................................................2How Many Apples Needed to Make Apple Cider?........................................................2Making Apple Cider: Step 1 - Pick your Apples and Leave..........................................2Making Apple Cider: Step 2 - Chop Apples..................................................................2Making Apple Cider: Step 3 - Juice your Apples...........................................................3Using Method 2 of Making Cider...................................................................................3Making Apple Cider from Apple Juice: Step 1..............................................................3Making Apple Cider from Apple Juice: Step 2 - Add the Yeast....................................3Making Apple Cider from Apple Juice: Step 5 - Leave and Drink!................................3

HOW TO MAKE JAM - GENERAL INSTRUCTIONS FOR PERFECT JAM MAKING.........4BASIC INSTRUCTIONS FOR JAM MAKING...............................................................4To Test for Jam Setting:...............................................................................................4GREAT TIP FOR YOUR JAM MAKING........................................................................5What's the difference between Jams, Jellies and Marmalades?..................................5APPLE & BLACKBERRY JAM......................................................................................5APRICOT JAM..............................................................................................................5BLACKBERRY JAM.....................................................................................................5BLACKCURRANT JAM................................................................................................6PEACH JAM.................................................................................................................6PLUM JAM....................................................................................................................6STRAWBERRY JAM, RECIPE 1..................................................................................6STRAWBERRY JAM, RECIPE 2..................................................................................6RASPBERRY JAM.......................................................................................................6

HOW TO MAKE JELLY AND GENERAL INSTRUCTIONS FOR PERFECT JELLY MAKING...............................................................................................................................7

For Your Jelly Recipes You Will Need Very Few Special Tools And Equipment.............7How To Make Jelly And The Basic Procedure.................................................................7Apple Jelly........................................................................................................................8Blackberry Jelly................................................................................................................8Boysenberry Jelly.............................................................................................................8Grape Jelly.......................................................................................................................8Mint Jelly.......................................................................................................................... 8Raspberry Jelly.................................................................................................................8

0

Rose Hip Jelly..................................................................................................................8HOMEMADE YOGURT RECIPES AND LEARN HOW TO MAKE YOGURT......................9

How To Make Yogurt: Basic Yogurt Recipes...................................................................9Fat-Free Yogurt Recipes..................................................................................................9GREEK YOGURT RECIPES (One Portion).....................................................................9Raspberry Yogurt Recipes...............................................................................................9

WINE MAKING TIPS ON HOW TO MAKE WINE..............................................................10HOW TO MAKE WINE and the Wine Making Process..................................................10Step 1.............................................................................................................................10Step 2.............................................................................................................................10Step 3.............................................................................................................................10Step 4.............................................................................................................................10Step 5.............................................................................................................................11Step 6.............................................................................................................................11Step 7.............................................................................................................................11Step 8.............................................................................................................................11Blackberry Wine.............................................................................................................11Dandelion Wine..............................................................................................................11

1

MAKING APPLE CIDER? Instructions on How to Make Apple Cider in 5 Easy StepsMaking apple cider is one of autumn's pleasures when you have a crop of apples you don't know what to do with. Let's face it you can only can so many apples, make so many pies, jars of apple butter and eat only so many fresh apples. You have the choice then of making either fresh apple juice or cider, or both, depending on what your tastes.

It really doesn't matter which variety of apples you use for apple cider making, but the trick is to try and use both sweet and sour varieties to get the right balance and taste.

Two Methods of Making Apple Cider

How to Make Apple Cider: Method 1There are 2 methods of making apple cider; one is to just juice the apples up, leave the juice to ferment using wild yeast in the air, without any additional yeast or sugar. This is a very straightforward recipe but has some drawbacks. Firstly, you can't always trust that the wild yeasts will be successful, and secondly, cider made this way doesn't keep very long and has to be drunk quite quickly. Some of you may be wondering why, of course, that should be a problem!

How to Make Apple Cider: Method 2The other method of cider making is a little more scientific and involves the addition of commercial yeast and sugar. This method is more successful and the end product can be kept for a year or more. That's if you don't drink all the bottles before then.

How Many Apples Needed to Make Apple Cider?You will need about 9 kg of apples to make about 5 litres of juice. You can make as much cider as you like, but you will just need to make sure that you have enough fermenting bins and bottles for storage.

Making Apple Cider: Step 1 - Pick your Apples and LeavePick your apples when they are ripe when they come easily away from the branches and when their pips are black inside rather than being a pale color. Then leave your apples in their baskets for 2-3 days. This is so that they can soften up before the next process.

Making Apple Cider: Step 2 - Chop Apples After that you will need to wash your apples, and then chop the apples up into about one inch pieces. Now you can either take a knife and do this, which is quite laborious, especially when you have lots of apples to cut, or you can place them in a wooden box and chop them up with a clean spade. Fill the box so the apples cannot move around too much, but not too full that they will escape when struck with the blade of the spade. Chop until all are in little pieces.

If you are really lucky, you will own crusher that will do the chopping for you. This consists of a stainless steel hopper with teeth at the bottom that will reduce your apples into pieces big enough for the press or juicer. Whatever method you use to cut up your apples, if you have a lot of apples and there is a possibility that they will be standing long enough to turn brown before they are juiced, then submerge them in water to prevent this from happening.

2

Making Apple Cider: Step 3 - Juice your Apples Now they are ready to go through a cider press. Put them through in batches, using the arm of the press to reduce your apples to pulp, getting every last drop of juice out of your apples. The pulp or 'cheese' as it is called that is left behind can be fed to your chickens, goats, and pigs or placed on your compost heap. It is best to get rid of the cheese after each batch.

Your juice should flow into a large, sterilized fermentation bin, preferably plastic or stainless steel. If you use any other metal the acid in the juice reacts very badly and you will have some nasty tasting juice and cider. So stick to stainless steel or plastic. Like wine making your equipment must be clean, so it is important to make sure that everything has been well sterilized before you begin.Making Apple Cider: Step 4 Leave to Ferment

If you are going to use method one of cider making; that is not using any sugar or commercial yeast, you can now place a muslin or cheese cloth over the bin to make sure that no bugs and beasties enter your cider. Leave it to ferment for a couple of days and you will see the bubbles starting to develop after a day or two. Leave this for about 2 weeks or until fermentation has stopped. Making Apple Cider: Step 5 DecantDecant into sterilized bottles and leave for about 6 months before drinking.

Using Method 2 of Making Cider

Making Apple Cider from Apple Juice: Step 1For every 25 litres of juice add 500g - 1kg of sugar and 2-3 teaspoons of commercial brewing yeast. To add the sugar successfully, boil some water and add enough water to the sugar to create a syrup like consistency.

Making Apple Cider from Apple Juice: Step 2 - Add the YeastCool slightly before adding that to the juice followed by the yeast. Stir in the yeast and cover your fermentation bin and leave in a warm area.

The ideal temperature is about 4–16 °C. A low fermentation temperature allows the flavours to develop better. You can achieve this either by placing the bin in the airing cupboard - if your wife allows you to! - or place it on a heat mat, or in the corner of the kitchen away from direct heat off the wood stove, but still warm enough.Making Apple Cider from Apple Juice: Step 3 - Leave to Ferment

Leave your fermentation to take place for about 2-3 weeks, or until the bubbles have stopped forming and the brown yeasty scum has been left at the top of the bin.Making Apple Cider from Apple Juice: Step 4 - Rack and Add Sugar

Remove your bin and place in a cool place for 24 hours before you rack it off into sterilized bottles. At this stage you can add a teaspoon of sugar to the bottles before you cap them.

Making Apple Cider from Apple Juice: Step 5 - Leave and Drink!Leave them alone for about 3-6 months before drinking.

3

HOW TO MAKE JAM - GENERAL INSTRUCTIONS FOR PERFECT JAM MAKING

For the best results in your jam recipes use fruit that is not overripe, but still firm. Fruit at this stage has the most natural pectin which is necessary to be present if you wish your jams, jellies and marmalade to set. Avoid cooking the fruit as this will further destroy the pectin.

There is a simple test to determine the amount of pectin in your fruit. You will need a tablespoon of methylated spirits in a glass. When you have cooked the fruit until it has softened, take a teaspoon of the juice and swirl it around in the glass with the methylated spirits. If the fruit has plenty of pectin, you will get a firm, jelly-like lump in the meths. If the pectin content is average, the lump will be less firm and it may even be broken. If the pectin is poor, the clot will be broken into tiny pieces. Fruit of low pectin content must have less sugar added to it, so you will get a smaller yield of jam. Strawberries are very low in natural pectin.

Some fruits are very low in acid and should either be cooked in combination with more acid fruits such as lemons, or have extra acid added to ensure a good set. Use citric or tartaric acid, added in small amounts, a teaspoon at a time, if the jam doesn't want to set. These fruits are naturally low in acid: Sweet apples, blackberries, figs, peaches, pears and persimmons.

BASIC INSTRUCTIONS FOR JAM MAKING

1. When beginning your jam recipes, wash and dry the fruit well and cut up if large, removing cores and stones if present.2. Prepare the jars by first washing them in hot soapy water, rinse well and put them upside down on racks in a pre-heated oven at 130C for at least 30 minutes. This will sterilize the jars. Jars with plastic screw-type lids should be soaked in a solution of bleach and water. Shake them try before using.3. With your jam recipes cook the fruit in a large, uncovered pot with the minimum of water until just softened. Check for the pectin content if you are unsure.4. Measure the cooked pulp and add the appropriate amount of sugar. This is important for jam recipes. If you use jam sugar you don't have to use as much sugar as you would in other jam recipes calling for ordinary sugar.5. Return the pan to a medium heat and stir until the sugar has dissolved. The turn up the heat, bringing the jam to a boil, and boil rapidly until setting point has been reached.6. Skim off the froth or scum that forms while boiling and discard. Doing this will keep your jam clear. A little cooking oil added to the pan will also help get rid of the scum. After about 10 - 15 minutes of boiling, test for setting point.

To Test for Jam Setting:Remove the pan from the heat. Put a couple of spoonfuls of jam onto a cold plate. Let this sit for a few minutes to cool. Lightly draw your fingertip across the surface of the jam. If it has formed a thin skin which wrinkles when you touch it, your jam will set.

4

7. Pour the still hot jam into the clean, hot jars, leaving a 1/4 inch. Seal with plastic screw tops or dampened cellophane seals. Wipe the jam jars before storing and check that the lids are tight.8. Store in your pantry for a maximum of 6 months.

GREAT TIP FOR YOUR JAM MAKING One of the best tips I can give you when making your jam recipes is that for those fruits that are low in pectin, you can have no-fail jam by simply grating 1 large or 2 small carrots into any of your jams. Grate it on the fine side of the grater so that the pieces are fine and include all the juice. Your jams will set and you will never have a problem with your jam recipe not setting. Best of all, you cannot detect the presence of the carrot!

What's the difference between Jams, Jellies and Marmalades? "What is the difference between jelly, jam and marmalade?" With Jam Recipes your jam is made from both fruit juice and pieces of fruit and does not hold its shape but spreads easily without running.

With Jelly Recipes your jelly is made from fruit juice and is tender yet firm enough to hold its shape when turned out on a plate. It is usually clear and brightly coloured.

With Marmalade Recipes your marmalade is made from citrus fruits of any kind. The peel of the fruit is included and shredded.

APPLE & BLACKBERRY JAM 1 kg cooking apples eg: Granny Smith2/3 cup water1/2 cup lemon juice1 kg blackberries2 kg sugarPeel and core and slice the apples.Method.—Put the apples into a large pot with the water and lemon juice and simmer for about 10 minutes or until tender. Add the blackberries, and crush slightly. Add the sugar and cook, stirring constantly, over a low heat until the sugar is dissolved. Bring to a boil and boil rapidly until the setting point is reached. Continue as in the Basic Procedure, Steps 6 & 7.

APRICOT JAM 1 kg of apricots, washed and stones removed1 kg sugarA few apricot kernels (optional)Method.—Take the prepared fruit and place in alternative layers with the sugar in a large pot.Heat slowly and stir occasionally until all the sugar has dissolved. Continue as in the Basic Procedure, Steps 6 & 7. If a few apricot kernels are added to the jam the flavour is improved.

BLACKBERRY JAM 1 kg blackberries1/2 cup water1/2 teaspoon citric or tartaric acid1 kg sugarMethod.—Pick over berries and discard any that are rotten and rinse. Place in a pot and gently crush some berries to extract the juice. Cook over a slow heat with the water and citric or tartaric acid, stirring all the time. Add the sugar and continue as for the Basic Procedure, Steps 5, 6, & 7

5

BLACKCURRANT JAM 3 kg black currants1 kg jam sugarMethod.—Boil the fruit and sugar together until the jam will set, skimming all the time.Put into jars and cover tightly.

PEACH JAM 1 kg prepared fruitAbout 1/2 - 1 1/4 cups water1 kg sugarMethod.—Wash, dry, stone and cut peaches into halves. The removed stones should be placed into a muslin bag and tied off. Put the fruit with the stones in the muslin back into a large pot and add 1/2 - 1 1/4 cups of water depending on the juiciness of the fruit. Cook gently, stirring occasionally, until the fruit has softened. Remove the muslin bag, add the sugar and continue as for the Basic Procedure, Steps 5, 6 & 7.

PLUM JAM 1 kg prepared fruit1/2 cup - 1 1/4 cup water1 kg sugarMethod.—Wash, dry, stone and cut peaches into halves. The removed stones should be placed into a muslin bag and tied off. Put the fruit with the stones in the muslin bag into a large pot and add 1/2 - 1 1/4 cups of water depending on the juiciness of the fruit. Cook gently, stirring occasionally, until the fruit has softened. Remove the muslin bag, add the sugar and continue as for the Basic Procedure, Steps 5, 6 & 7.

STRAWBERRY JAM, RECIPE 11 kg strawberries, washed, dried and hulledjuice of 1 lemon1 kg sugarMethod.—Place prepared fruit and lemon juice (adding no water) into a pot and cook over a medium heat until fruit has softened. Stir often. Weigh the pulp. It should weigh about 700g. If it is more reduce the amount by further cooking. Add the sugar and continue as in the Basic Procedure, Steps 5, 6 & 7. Let the fruit remain in the pot for at least 20 minutes before pouring into the jars. This will prevent the fruit from rising to the top.

STRAWBERRY JAM, RECIPE 23 kg strawberries1 kg jam sugarMethod.—Take the stalks from the strawberries and put them in a preserving pan.Stir and boil for thirty minutes over a moderate heat. Add the sugar; stir and boil for about thirty minutes longer, or until the jam stiffens. Remove all the scum as it rises. Put the jam into tightly and cover tightly.

RASPBERRY JAM 3 kg raspberries1 kg jam sugarMethod.—Remove the stalks from the raspberries and boil them over a moderate heat for fifteen minutes, stirring all the time. Add the sugar, and boil for about thirty minutes longer, or until the jam will set. Remove all the scum carefully. Put the jam into jars and cover tightly.

6

HOW TO MAKE JELLY AND GENERAL INSTRUCTIONS FOR PERFECT JELLY MAKING For Your Jelly Recipes You Will Need Very Few Special Tools And Equipment.When making jellies you will, however, have to first make or buy a jelly bag. These should be made only of muslin or cotton sheeting and should be about 50cm x 35cm, sewn on three sides, and left open on a short side. Before adding the fruit the bag should be washed and just before use, scalded by pouring boiling water through it.

The bag should be held high above the bowl to catch the juice. This can be achieved by placing 2 chairs back to back, placing a broom handle across the back, with the jelly bag tied in the middle of the broomstick, with the bowl beneath.

The juice takes about an hour to drain through the bag. If you leave the juice more than a couple of hours the quality of the juice will spoil.

Never hasten the process by trying to squeeze or disturb the bag during the dripping process. If you do, your jelly will be cloudy.

With your jelly recipes when you have a quantity of juice, you can test the pectin quality by using the methylated spirits test, as mentioned for jam making, above.

If the clot that was formed was good, add 275 g sugar for each cup of juice.If the clot that was formed was average, add 175 g sugar for each cup of juice.If the clot that was formed was poor, add 140 g sugar for each cup of juice.

How To Make Jelly And The Basic ProcedureThis is the standard procedure for making jellies. And can be used with most fruits as you will see from the jelly recipes below.

1. Prepare the fruit by washing and discarding any fruit that has spoiled. Do not peel, core or stone the fruit. Cut up larger fruit.2. Cook the fruit slowly with enough water to almost cover it. Fruit should never float in the pan. Simmer for at least 45 minutes and should be very soft. Extra water can be added, if necessary to prevent burning.3. Put the pulp into the scalded jelly bag and strain the juices into a bowl.4. The average rule of thumb, when not taking into account of any modifications, each quantity of fruit should yield 4 cups of juice, to which you would add 3 1/2 cups of sugar. However, one needs to test for pectin content and work out the amount of sugar needed as described above to make sure your jelly sets. If there is more than 4 cups of juice, reduce it by boiling.5. Bring the juice to the boil, remove from the heat and add the sugar. Stir until dissolved. Boil again until the setting point is reached. Use the plate setting test, as for jam making above.6. Before putting into the hot, sterilized jars, skim off any surface scum. Work quickly and remove any excess scum with a dampened paper towel.

7

7. Pour the jelly into the jars slowly and steadily to prevent bubbles from forming. Cover with lids tightly making sure the jars are well-sealed.

Apple Jelly1.25 kg of red apples1 teaspoon citric or tartaric acidFollow the Basic Procedure to make the above jelly.

Blackberry Jelly1.25 kg of blackberriesFollow the Basic Procedure to make the above jelly.

Boysenberry Jelly1.25 kg of boysenberriesFollow the Basic Procedure to make the above jelly.

Grape Jelly1.25 kg of grapesFollow the Basic Procedure to make the above jelly.

Mint Jelly1.5 kg green cooking apples (eg: Granny Smith)3 tablespoons white wine vinegar3 stalks of fresh mintgreen food colouringequal quantities of brown and white sugar1/3 cup chopped mint leaves

1. Wash and cut up the apples and place them in a large pot. Add vinegar and 3 stalks of fresh mint. Add enough water to almost cover the fruit and simmer for 45 minutes until fruit is a soft pulp.2. Strain the pulp through the scalded muslin bag.3. Measure the juice and weigh 400 g sugar for each 500 ml of juice. Bring the juice to the boil, remove from the heat and stir in the sugar to dissolve.4. Boil the juice and sugar together. When setting point is reached, skim the jelly and add the chopped mint with a few drops of the green food colouring.5. Pour carefully into jars and make sure that the bottles are tightly sealed.

Raspberry Jelly1.25 kg of raspberriesFollow the Basic Procedure to make the above jelly.

Rose Hip Jelly1.5 kg rose hipslemon juicesugarPlace rose hips in a large pan with just enough water to cover. Simmer until hips are soft.Mash with a wooden spoon and place in a muslin bag to drip. This jelly can be left to drip over night. For every 600 ml of juice add the juice of one lemon and 400 g of sugar. Stir to dissolve and then boil to setting point following the rest of the Basic Procedure as above.

8

HOMEMADE YOGURT RECIPES AND LEARN HOW TO MAKE YOGURTTry these easy yogurt recipes and learn how to make yogurt at home and it pays to have a steady supply of milk. Making homemade yogurt is not only delicious but it's also healthy

Learning how to make yogurt that is great to taste is much like making good coffee; some people can, and some people can't. And yet thousands of people around the world in third world countries manage to make delicious yogurt without fuss and without thermometers. We have some simple, easy yogurt recipes for you. Here is a simple yogurt recipe to make fortified yogurt:

How To Make Yogurt: Basic Yogurt RecipesAdd 1/2 cup powdered skim milk to 1 litre fresh whole milk, and beat with an electric mixer. Place in a saucepan, and heat until it is good and hot, but do not let the milk reach boiling point. You should be able to take the milk and drop some into the palm of your hand. It should feel hot, but shouldn't burn. Now add 3 tablespoons of ready made yogurt. Pour this mixture into a thermoflask and leave over night. In the morning you will have delicious homemade yoghurt.

If you don't have a thermos/flask or vacuum flask, you can pour the milk mixture into a milk bottle, double pan, or any utensil, and place it in warm water near a radiator or somewhere warm. Cover with a blanket, much the same way as you would for making bread dough rise. Your yogurt should be made within 5 - 6 hours. Do not move it, or disturb it during the incubation period as it will not set properly. Or an Easyo yoghurt maker.

Fat-Free Yogurt RecipesFollow the above recipe for making yogurt, but instead of using whole milk in your recipe, substitute it with skim milk. By doing this you have reduced your calorie intake.

GREEK YOGURT RECIPES (One Portion)Follow the above recipe for making basic yoghurt. Once the yogurt has set, line a kitchen sieve with some cheesecloth, or a clean tea-towel or even 4 pieces of kitchen paper. Pour a cup of the made yogurt into the line sieve. Suspend the sieve over a bowl where it can catch the whey that will drip from the yogurt. Refrigerate overnight if you want really thick yoghurt, or let the whey separate over 4 - 6 hours at room temperature. Add 1 teaspoon of honey for taste. You can use the whey in baking bread as a substitute for some of the water you would normally use, or you can use it to make ricotta cheese.

Raspberry Yogurt RecipesLearn how to make yogurt with different fruits of your choice. This one uses raspberries, but you can choose a variety of fruits. Mix 1 cup thick yoghurt, 1/2 cup fresh, canned or frozen berries. Place in dessert glasses and refrigerate until you need them. Serve with a drizzle of honey on the top.

9

WINE MAKING TIPS ON HOW TO MAKE WINE

Always choose top-grade unblemished fruit, vegetables and herbs for your wine making.

Flowers or leaves of herbs should be stripped from the plant, placed in a container and bruised with the back of a wooden spoon before boiling water is added to them.

Once your mixture is transferred into the fermentor, shake the fermentor vigorously to get plenty of oxygen into solution. This will help the fermentation process, and is the only time oxygen should be introduced into the brewing process.

Before adding the yeast, make sure the temperature of your mixture is between 21-26°C. Too cold and the yeast will take too long to begin fermentation, too hot and the yeast can be killed.

Softer fruit like strawberries and blackberries will take less time to steep than hard fruit like apples.

HOW TO MAKE WINE and the Wine Making Process

One can make country wines out of just about anything; elderberries, potatoes, damsons, strawberries, pears, parsnips and parsley, even beans and pumpkins! We hope you enjoy our country wine making overview and hope that you will be tempted to make your own country wines this summer with our wine recipes we have for you.

However, enough talking and let's get down to the business of how to make wine:

Step 1Wash, peel and chop the fruit, vegetables or herbs of your choice.

Step 2Water needs to be added to your fruit, vegetables or herbs in the first step. But depending what you are using will depend on whether you add cold water, boiling water or whether they need to be boiled on top of the cooker. Vegetables are usually simmered in water until tender, and fruit is steeped in a large container of boiling water, covered and left until fruit is mushy.

Step 3The ingredients are then placed in an open bucket for a couple of days, depending on the type of wine you are making. The ingredients being of course your fruit, vegetables or herbs, water, sugar and yeast. Pips and skins will surface during that time, usually after 3 days. As soon as they start to appear, scoop them up and discard. Stir your mixture daily.

Step 4 In the next stage ensure that the mixture is strained using either a sieve or a muslin cloth and the liquid placed in a fermentation jar. This is an important stage as the liquid will start to ferment, and the temperature that it does so must be constant; an optimal temperature is 21°C-27° to keep the fermentation process going.

10

The other important action at this stage is to fit the air lock in the jar. Failing to do this will allow oxygen to come into contact with the mixture, turning your hard work into vinegar. Half-fill the airlock with distilled water to which is added a quarter of a campden tablet.

The mixture will be in the jar for a number of weeks, time varying depending on what you are using.

Step 5Remove the sediment as it collects in the bottom of the jar; known as lees.

Step 6Decant the wine into smaller bottles that hold 2 litres in each. Make sure that the bottles are stopped with special fermentation corks that have a hole in the middle to allow a second fermentation process to take place.

Step 7Store these 2 litre bottles in a cool, dark place for 6 months without any disturbance.

Step 8After 6 months the wine should be ready to drink and can also be decanted into smaller bottles and corked for drinking at a later stage.

Blackberry WinePlace alternate layers of ripe blackberries and sugar in wide-mouthed jars. Allow to stand for 3 weeks. Then strain off the liquid and bottle; adding a couple of raisins to each bottle. Cork lightly at first and later more tightly. Nothing could be less expensive and the wine will keep in good condition for a year, having a flavour like that of good port.

Dandelion Wine3 quarts dandelion flowers1 gallon water3 lbs. sugarThe rind and pulp of 2 lemons and 1 orange1 oz wine yeast1 lb raisins

The flowers must be freshly gathered and removed from their stalks. Place in a large bowl. Bring the water to the boil, pour over the dandelions, and leave for 3 days, stirring each day. Cover the bowl with muslin. After the third day, add the sugar and rinds only of the lemons and orange. Turn all into a pan and boil for 1 hour. Put back into the bowl and add the pulp of the lemons and orange. Allow to stand till cool, then put in the wine yeast.

Let it remain covered for 3 days. Now strain and bottle. The bottles should be not quite filled, and the raisins should be divided equally among them. Do not cork tightly until fermentation ceases. If this wine is made in May or June and your homemade wine will be good to drink by Christmas.

11