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This recipe will make two gallons of wine.
4lb-sugar(of witch 1lb can be brown)
5-lemons(juice only,no pith)
1-strong black cup of tea.
1-heap-tsp-all purpose yeast.
put the pearl barley in the fermenting bin,peel and dice potatoes,
(discard peel and any green parts)place diced potatoes in the fermenting bin,add raisins after rinsing in hot water and mincing,then put half of the
sugar in 3 pints of hot water and stir until all the sugar as dissolved,
when cool add to the fermenting bin,with the lemon juice,marmite and cold tea,then add 3 more pints of cold water,stir then add yeast and cover.
NOTE:stir the pulp 2 times a day for up to ten days,then strain the pulp in to the demijohn's,add the rest of the sugar in syrup form,and top up with water,fit the airlocks and fully ferment out.
When the fermenting as stoped rack and add finings,when clear rack again and add glycerine to taste.
NOTE:this wine should be left to mature for at least 12 months.
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