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Successful wine making in the home is assured by following rules
carefully.

The first rule to follow is that of cleanliness. All utensils and
containers should be sterile. The fruit must be sterlized too.
If this rule is not followed, bacteria, especially those which form
acetic acid, may cause the juice to become vinegar.

The second rule is that fermentation must be started quickly, before
other bacteria can get into action. Too little yeast allows acetic
acid bacteria to work, so that enough yeast must be added to prevent
this. Use the dehydrated yeast, two packages to each gallon of
liquid. Soften it in lukewarm water with sugar as directed on
package nad wait until it forms before adding it. The Brewers'
Yeast carried in drug stores has been inactivated, but live Brewers'
Yeast may be obtained from breweries. Use about 8 oz. (1 cup) to
a gallon of liquid.

The third rule is to watch that temperature! 60 degrees F. is what
you want. Cool the sterlized juice quickly to 60 degrees F. and
add the yeast at this temperature. the slow cooling of the fruit
and water mass allows acetic acid bacteria to establish themselves.
Fermentatation should take place at this heat too, an important
factor for the best product.

Bottle Your wine immediately upon cessation of fermentation to
prevent contamination. Let the wine age for six months for fine
flavor.

To make sparkling wine or beer add a lump of sugar to each bottle
and then cork tightly. this will form the gas, but not enough to
"blow."



ELDERBERRY WINE

1 gallon elderberries
1 1/2 gallons boiling water

Pick ripe berries, place in a large kettle and pour water over.
Cover tightly, stand 24 hours. Pour through fine sieve or jelly
bag. Squeeze to extract all juice and measure. to each gallon
add:

6 cups sugar
1 pound raisins, chopped
1/2 ounce ginger
8 whole allspice
4 whole cloves

Simmer for 1 hour. Strain, cool quickly and follow directions above
for Make Your Own Wines.

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