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Making wines from grain and dried fruits is a boom to the townsman who finds these ingredients easily available. Mixtures of these ingredients really make strong, fully flavored, but not too fully flavored wines which, when not make too sweet, are often likened to whiskeys, brandies and other strong liqueurs.

Wines made from dried fruits and grain need time to mature or reach their best, probably two years are not too long, though at one year they are very excellent wines. As with root wines the addition of some acid is very important; this is put into the ‘must’ as oranges and lemons.

Most of the dried fruit must heavily sulphited to prevent fermentation and most wheat or other grain has been in contact with all sorts of dirt, dust and bacteria. Thus, they must be well cleansed before use. To do so, you have to break up the raisins and drop them into boiling water and as soon as the water boils again cut-off the heat, strain the raisins and throw the water away. The raisins are then ready to use. Do the same with wheat or other grain, but use a separate saucepan; they are then ready to use.

BRAVERY’S OWN SCOTCH This is another recipe that has become well known amongst wine makers throughout the country. 1 1/2 lb. wheat, 1 1/2 lb. raisins, 4 oranges, 3 1/2 lb. sugar, 1 oz. yeast, 9 pts. water, and 1 tablespoonful of freshly made strong tea. 1.Prepare the wheat raisins as already advised and put them in the fermenting vessel with the sliced oranges and their peel. Boil half the sugar in three quarts of water for two minutes and pour this over the material in the fermenting vessel. Mix well and when cool add the yeast. Cover as directed and ferment for seven days, stirring well each day and covering again at once. Strain and wring out dry and put the strained liquor into a gallon jar with the tea. Then boil the rest of the sugar in the remaining three pints of water for two minutes and when cool add to the rest. Cover again as directed or fit fermentation lock and leave until all fermentation has ceased. PRUNE PORT 6.lb. prunes, 2 lemons, 3 1/2 lb. sugar, 9 pts. water, 1oz. yeast.

1.Prepare the raisins, prunes and wheat as has already been advised. Then put them with the sliced oranges and lemons in the fermenting vessel. 2.Boil half the sugar in 7 pints water for two minutes and pour over the ingredients while still boiling. 3.Allow to cool and add the yeast. 4.Cover as directed and ferment the mixture for 10 days. Crush it well each day and stir up the wheat and cover again at once. 5.After 10 days, strain out the solids, and wring out as dry as you can and put the strained liquor in a gallon of jar. 6.Boil the rest of the sugar in the remaining two pints of water and when cool add it to the rest. 7.Cover as directed or fit fermentation lock and leave until all fermentation has ceased. IRISH WHISKEY 2 lb. wheat, 1 lb. raisins, 1 lb. potatoes, 2 lemons, 4 oranges, 1 oz. yeast, 3 lb. sugar, 9 pts. water.

RAISIN WINE 3 lb. raisins, 3 lemons, 2 lb. sugar, 9 pts. water, 1 oz. yeast, 1 tablespoonful of freshly made tea. 1.Less sugar than usual is required here because the large amount of raisins will give a lot of sugar to the wine - which will not be dry. For a dry raisin wine use only one and a quarter pound of sugar. Put the raisins and the sliced lemons and the tea in the Fermenting vessel. 2.Boil all the sugar in all the water (or half the water at a time if your saucepan is on the small side), and add the rest while boiling. 3.When cool, add the yeast and ferment for fourteen days, stirring daily and covering again at once. Strain and wring out as dry as you can and put the strained liquor into a gallon jar. Cover as directed or fit fermentation lock and leave until all fermentation has ceased.

For years, Olivia Frisch has been learning the tricks to brewing a fabulous homemade wine. Did you know you can even use dried fruits & grains to make a professional tasting vino? It’s not as difficult of a process as you might have thought. To learn more about brewing homemade wine, follow the link.