PLUM-WINE RECIPES.

New Zealand Journal of Agriculture, Volume XIII, Issue 6, 20 December 1916, Page 482

PLUM-WINE RECIPES.

Dry Wine. — Place plums in a copper or enamel jam-making bowl and cover with water. Boil, and when boiling simmer for half an hour ; strain into wooden vessels (casks for preference). Add lb. to fib. of good' sugar to each gallon of liquid and allow to ferment until dry — i.e., when all the sugar has disappeared. Let stand for seven days, then rack the clear off into another vessel and allow to stand for another fortnight. Then rack again and bung the cask up airtight. The wine will be ready for use in from three to six months. Sweet Wine.— as in the making of dry plum-wine, but when adding sugar add Jib. per day per gallon of juice until 5 lb. per gallon have been added then allow to ferment. When fermentation is completed, if not sweet enough, add more sugar until the wine is sufficiently sweet to be palatable. Then add 4 oz. of potassium bisulphide per 100 gallons and 7 gallons of grape-spirit gallons, grape-spirit from 40 o.p. (overproof) to 65 o.p. to be used to every 100 gallons of liquid. Ready for use in six to nine months.

By a . Commonwealth Proclamation of September, 1916, the Proclamation of February last in regard to the importation into Australia of citrus plants has been repealed, and the importation of citrus plants (including citrus fru’ts) is prohibited from any part of the world in which the disease citrus-canker or Japanese canker exists. An exception is made in the case of the American States of California and Arizona, subject to certain specified conditions, including that of an official certificate that the consignment is free from citrus-canker and from all other diseases.