Home-Made Wines - How to Make Them

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 clean
• Recipes for apricot, balm, and beetroot wines, with ales, beers, cordials, and fruit syrups besides
• A full preserving section covering jams, jellies, marmalades, and the bottling of surplus summer fruit
• Quantities and methods pitched at the thrifty household rather than the commercial cellar
• Illustrated throughout, and a companionable read for anyone drawn to old-fashioned kitchen craft