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Potato Wine 3

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4 large potatoes
4 lb. demerara sugar
1 pint wheat
1 gallon water
2 lb. raisins


Scrub the potatoes clean and allow to dry. Grate coarsely into a jar, add the wheat, sugar and chopped raisins, followed by the boiling water. Stir until the sugar dissolves and when luke­warm add the yeast. Continue as directed in paragraphs 1, 2 and 5.

(1) The method for preparing and yeasting the extract is given with each recipe. The sweetened, yeasted liquid is poured into a glass jar or clean cask until it is filled. Any surplus is kept in a bottle for topping up the main bulk during fermentation. The jar or cask is stood on a tray and kept in a warm room. In a short time fermentation starts and froth pours over the side of the container into the tray. When froth no longer forms, the tray is removed, the jar cleaned and an air lock or loosely fitting cork inserted.

(2) When the fermentation is over, i.e. gas bubbles are no longer formed, the wine is treated as follows depending on the type of wine required.

(5) Sweet, Still Wines. Again two alternative methods of preparation are possible: -(a) instead of using the amount of sugar specified in the recipe use 6 lb. Allow the wine to ferment as long as it will, then treat as detailed in paragraph (3). The disadvantage of this method is that the sweetness of the final wine cannot be controlled and may vary from sickly sweet to slightly sweet. Its only merits are that it involves minimum amount of effort and the wine will not ferment in the bottle; or (b) to each gallon of fermented wine made as in paragraph (2) i.e. without removing the yeast, add ¾ lb. sugar, stir until dissolved, re-insert the air lock and allow to ferment in a warm room once more. When gas is no longer formed taste the wine and if it is not sweet add another ¾ lb. sugar and re-ferment. This should be repeated until the sugar remains unfermented. The wine should then be treated as detailed in paragraph (3) as also should wines which do not ferment after the first sweetening. Do not add nutrients to these wines after the first fermentation.

With both the raisins and the large quantity of sugar, the wine will almost certainly stop fermenting while still sweet so that later additions of sugar syrup will be unnecessary.

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