Recipes

Recipe ‘Rist type Hunter or Countryside‘

100 I of sweet cider
200 g of torn or pressed juniper berries
4 I of elderberry juice, pressed when raw
2 kg of forest bee honey warmed up;

Have everything fermented together. You will get a delicious beverage which is not only similar to the beautiful colour, but also to the taste of red wine.

Recipe ‘Lindenhof‘

100 I of sweet cider
2 I of boiled milk
5 bottles of soda water with carbonic acid
1 little package of sweetener (saccharine)

This will give a very mild and at the same time smooth cider pleasant to drink.

Recipe ‘Gaiser‘

Press the last fruit at the end of the season, when outside temperatures are low. Put them outside overnight and let them cool down, then press them off smoothly, to prevent any clouding agents from flowing along. Fill bottles of champagne with the pressed fruit until they overflow, close them with corks and let them cool down for one or two days.

Then put the bottles upside down and check whether any air has been trapped during the filling procedure (rising bubbles are an indicator of air entrapped; in this case, open and fill up the bottle once again). Store the bottles for a quarter of a year without moving them. Be careful when opening them!

Recipe ‘Hornung‘

This recipe is particularly suited for perry from baked pears, because they produce almost no clouding agents and the perry made of them is already as good as clear in the last quarter of the fermentation time. Pour almost 20 g of sugar into the bottle of champagne and, depending on the taste, up to 10 ml of raspberry syrup. Fill in the perry, push-in the champagne cork firmly and secure it using a wire clamp. Store it in a horizontal position, make a ¼ turn each week. The bottle fermentation will be finished after approx. 3 months.

Sweet Fruit Cider Recipe

Who prefers drinking the fruit cider if it is sweet, will have to make sure that it keeps sweet. For this purpose, the fresh and just pressed fruit cider has to be heated up to 75°C with a heating bar or immersion heater. This will not only be quicker a procedure in a small barrel or jar of 30 or 60 litres, but will also make the sweet fruit cider keep fresh for a longer time.

Cleanliness is the prime objective also in this case (do not forget to clean the discharge tap)! For sweet fruit cider, the correct “filling” of the fermentation spigot is of particular importance. Start by stuffing sterile cotton into the interior chamber. Then fill up the cup part with 98% of sulphuric acid up to the ring mark, so as to prevent any fermentation process. But please be careful! Sulphuric acid is very corrosive! Please make sure to wear rubber gloves!

Cherry Wine

The cherries are crushed with the cherry stones. Leave the fruit pulp at one place for several days without touching it. Then press it off thoroughly and pour 350 g of sugar onto 1 litres of juice.
It is recommended to add 2 to 3 g of fermentation salt to 10 litres of juice.
Only sour cherries are suited to make a cherry dessert wine.
The cellar treatment is the same as with cider.
It will be a particularly good wine with VINA selected yeast, Bordeaux or Malaga breed.

Rose Hip Wine

Remove the stems and the flowers, cut or crush the rose hips. Pour approx. 1 kg of sugar onto 1 kg of rose hips. The sugar must have been dissolved in 2 to 3 litres of water, VINA selected yeast, Malaga breed and 10 litres on 3 g of fermentation salt. Use only pasty berries, frozen in the best case. The pressed mash may be cooked to make jam of it.