My Grandfathers Recipe notebook

[Paultakespics]

along with the equipment cleared out of his attic that set me off on my journey into home-brew a few months ago, i also came across my grandfathers notebook with his notes and recipes in. i dont know if these are simply copied out of a book or if any changes have been made by him. so im going to have a go at typing them up and posting them. i haven't tried any of them as yet, but if anyone has done anything similar id be interested to know how they come out.

page 1.

Brandy Wine

1lb crushed wheat
2lb old potatoes
1 large sweet orange
2lb Rasins
3lb Demerara Sugar
1 gallon water
rind and juice of 2 large lemons
campden tablets
pectozyme
general purpose yeast

scrub the potatoes until they are thoroughly clean, rinse any dust off the wheat.
chop up the raisins and fruit rinds and put them all in a mashing vessel together with 1 gallon boiling water.
when cool, add 1 teaspoonful of pectozyme, 1 campden tablet and all of the fruit juice.
next day add the yeast and nutrient. Ferment for 4 days, pressing down the cap twice each day.then strain and squeeze/press dry and stir in 2lb of the sugar. continue the fermentation as long as possible byt adding 4 further doses of 4oz of sugar each time the S.G falls below 1.010. if the fermentation will take even more sugar then by all means add more to continue the fermentation to the maximum alcoholic strength that can be obtained. When fermentation finishes make sure the S.G is around 1.010 then rake and mature in the usual way for 2 years in bulk. then bottle using cylindrical corks for at least 1 year longer.
this wine will keep for many years and will continue to improve. when served it should be treated with great respect since it will be found to be extremely potent.

 

[PD]

what a great find, reminds me of the recipes/methods I started with...

 

[Paultakespics]

im looking forward to trying something out of this notebook, all of them seem to be a long term commitment with at least 2 years from start to finish, very much the opposite of the WOW's ive made so far. typing them up as i go, so heres the next one.

Page 2


Parsnip Wine

4lb parsnips
8oz raisins
3 1/2 lb sugar
1 gallon water
rind and juice of 2 large lemons + 2 seville oranges
pectozyme
nutrient
sherry yeast

this wine is best made in January when the parsnips have been well frosted and seville oranges are available. the parsnips should be scrubbed thoroughly to remove all traces of dirt and any rusty portions should be cut out. they should then be cut up small and gently boiled until they are just soft. the liquor should then be strained onto the chopped rasins, the fruit rinds and 2 1/2 lb sugar (preferably demerara to add to the flavour) when cool the fruit juice, yeast and nutrient should then be added. ferment for 5 days and then strain out the raisins and fruit rinds and continue the fermentation for as long as possible, using the remaining three portions of 4oz of sugar each time the S.G falls below 1.010. dont forget to rack this wine 3 times during maturation and like all desert wines it needs to be kept for 2 years before it reaches full maturity. like elderberry wine it is a very old favourite.

 

[PD]

yes wine making was a slow process in those days of youre...ha haa you were always making wines one year for the next...
Parsnip was always a good strong potent wine. Could taste earthy when young

 

[Paultakespics]

looks like most , if not all the recipes in this notebook come from stuff he would have been growing in the garden or allotment...

Carrot wine

4lb good carrots
1/2 lb raisins
1/2 teaspoon full tannin powder
3 1/4 lb sugar
1 gallon water
1/2 oz citric acid
pectozyme
nutrient
sherry yeast

carefully scrub the carrots til thoroughly clean, then grate them and boil them gently for 10 min. strain off the liquor and add the chopped raisins. when cool add the citric acid and pectozyme. next day stir in 2 1/2 sugar, the nutrient and yeast. after 5 days strain out and press the raisins and continue the fermentation. add the remaining 3 doses of 4oz sugar each time the S.G falls below 1.010. use a plug of cotton wool instead of an airlock and dont quite fill the jars. this is another wine that requires 2 years to mature sufficiently.

 

[PD]

this could be a very long thread.......

 

[Devonhomebrew]

I could use these recipes.

 

[Paultakespics]

could turn out to be a long one... thought it better to just group them all in one go instead of posting each seperately as not sure if theres a need/interest in them.

left to type up are:
elderberry
tomato
pea pod
blackberry
gooseberry
parsley
rhubarb
maize
sultana
beetroot
apple
small beer
onion
banana
rose hip
sloe
Flower wines (elderflower, clovers, hawthorn blossom, rose, cowslip, dandelion)

 

[Paultakespics]

and just finished typing this one... would be interested to find out if the claim at the end stands up :)


Mixed fresh fruit wine

3lb mixed fresh fruit (black, white and red currants, raspberries, cherry's, gooseberry, strawberry, plums, whatever is available)
2 1/2 lb sugar
7 pints water
campden tablets
pectozyme
nutrient
pommard or burgandy yeast

wash and mash the fruit, removing and stones. pour on the boiling water and when cool add a teaspoon of pectozyme and one campden tablet. next day stir in the sugar, yeast and nutrient and ferment for 4 days, pressing down the fruit cap twice each day. strain, press thoroughly and continue the ferment to dryness. this makes a superb wine which you will enjoy as much as anything else you ever make.

 

[LeedsBrewer]

i like the sound of some of them... might give them a go. Long term commitment for a demijohn though :hmm: .

 

[Paultakespics]

next up...

Elderberry Wine

3lb fresh elderberrys
1 lb chopped raisins
3 1/4 lb sugar
1 gallon water
rind and juice of 1 very large lemon
campden tablet
pectozyme
nutrient
yeast

stalk and wash the berrys and mash them with a wooden spoon. add the chopped raisins and lemon rind and pour on 4 pints boiling water. when cool, add the lemon juice, 1 teaspoon pectozyme and one campden tablet. stir each day for 3 days and then strain and press. add 1lb sugar, nutrient and yeast. pour a further 4 pints boiling water on the fruit mash and when cool add a further teaspoon of pectozyme and a campden tablet. stir each day for a further 3 days then strain and press. add the liquor the the already fermenting wine and stir in another 1 1/2 lb sugar. continue the fermentation by adding the remaining 3/4lb sugar in 4oz doses.if possible continue the fermentation even longer by adding small doses of sugar each time S.G goes below 1.010. when fermentation is quite finished, rack and mature in usual way for 2 years and you will find that this is one of the most pleasant of all British wines

 

[PD]

relegate the tomato and onion recipe to the waste bin............. :sick:

 

[Paultakespics]

id just finished typing the tomato one when i read that reply (i have read on here about the previous attempts) its only a short recipe and no claims about the taste noted at the end...

Tomato Wine

6 very ripe tomatoes
4 oz sultanas
1 oz crushed fresh ginger
2 1/2 lb sugar
7 pints water
pectozyme
nutrient
all purpose yeast

mash the tomatoes, add the crushed ginger and sultanas then pour on the boiling water. when cool add the pectozyme, nutrient and yeast. ferment on the pulp for 5 days, pressing down the cap twice daily. strain and press. stir in the sugar and continue fermentation to dryness.

 

[Paultakespics]

Pea Pod Wine

5 lb fresh young garden pea pods
4 oz sultanas
2 1/2 lb sugar
1 gallon water
rinds and juic of 2 large lemons
nutrient
johnannisberger yeast

boil the pods gently til tender and strain off the liquor. stir in the sugar and chopped sultanas. when cool add the rind and juice of the lemons, yeast and nutrient. after 4 days strain and continue fermentation til dry.

 

[Paultakespics]

Blackberry wine

5 lb blackberrys
6 oz raisins
3 1/4 lb sugar
6 pints boiling water
campden tablet
pectozyme
nutrient
port wine yeast

mash the blackberrys and add chopped raisins, pour on the boiling water. when cool add in campden tablet and teaspoon pectozyme, next day stir in 1 lb sugar, the yeast and nutrient. ferment on the pulp for three days pressing down on the cap twice daily. then strain. stir in another 1 1/2 lb sugar and continue the fermentation adding in the remaining 3/4lb sugar in 3 4oz doses as the S.G falls below 1.010

 

[Paultakespics]

Gooseberry Wine

9 lb hard green gooseberrys
4 oz raisins
2 1/2 lb sugar
1 gallon water
campden tablet
pectozyme
nutrient
johnannisberger yeast

top and tail and wash the gooseberrys. add the chopped raisins and pour boiling water over them. when cool crush the berrys with your hands without breaking the pips.add the pectozyme and crushed campden tablet and soak for 3 days. strain and press and stir in the sugar, nutrient and yeast. this often takes 2 years to fully mature.

 

[pittsy]

i think i would like to see the recipe for a small beer :

 

[BrewDan]

Great find!!

 

[31bb3]

I've many fond memories of being at grandparents house as kids watching the DJ's merrily plopping away at different speeds must have been 30 a time on the go seemed to take years for them to finish

 

[Paultakespics]

thats the odd thing. i have no childhood memories of him brewing as it seems he stopped in the early 80's...

heres the next few pages.

Parsley Wine

1 lb fresh parsley leaves, best picked in june before the flavour is too strong
4 oz raisins
2 1/2 lb sugar
1 gallon water
1/2 oz citric acid
nutrient
johnannisberger yeast

gently boil the parsley for 20 minutes, then strain and stir in the sugar and chopped taisins. when cool add the citric acid, nutrient and fermenting yeast.


Rhubarb Wine

5 lb ripe red rhubarb, gathered in the middle of the season. early forced rhubarb or the late large green rhubarb is not suitable
8 oz chopped sultanas
2 3/4 lb sugar
rind of 1 lemon
campden tablet
pectozyme
nutrient
sauterne or champagne yease

trim off generously the leave and the roots, wipe off and dirt from the stalks and chop them small. add the thinkly sliced lemon rind, but no lemon juice since the rhubarb has plenty of acid itself. add the chopped sultanas and pour on the boiling water. when it is cooled, crush the rhubarb with your hands and add a teaspoon of pectozyme and a campden tablet. soak for 4 to 5 days, stiring each day. then strain and press dry. add the nutrient and yeast and stir in the sugar. ferment to completion but finish the wine medium sweet.