Fruit and berry wines

Erken's blueberry wine (1914), 50-liter cask: blueberries, demerara sugar, raisins, tannin and tartaric acid; crushed, pressed, slow to ferment.

Erken's apple and plum wine (1914) for a 40-liter cask: tart apples, plums, sugar and raisins; plums steep in sugar water and the juices ferment together.

Erken's apple wine (1914), 20-liter cask: tart apples, rowanberries, sugar and raisins; juice pressed, fermented in the cask and bottled in March.

Erken's dessert apple wine (1914), 40-liter cask: tart apples, demerara or rock sugar and raisins give a stronger, sweeter wine than ordinary apple wine.

Erken's fruit wine, 40-liter cask: raspberries, blueberries, black currants, red currants and bird cherries with 12 kg sugar, fermented before bottling.

Cherry wine from ripe cooking cherries after Erken: crushed, pressed, re-steeped in water, with demerara sugar, tartaric acid and raisins, then fermented.

Cloudberry wine for a 40-liter cask: 16 kg ripe cloudberries crushed and pressed, 10 kg sugar dissolved in the juice, fermented with a bung before aging.

Erken's rosehip wine, 20-liter cask: 12 kg rosehips ground with raisins, steeped in sugar water, pressed and fermented with sugar, apples and orange peel.

Plum wine for a 40-liter cask: 20 kg crushed plums steeped 3 days in sugar water, pressed, and the juice fermented with sugar and raisins or pure yeast.

Blended wine of rhubarb, gooseberries and white currants with sugar and raisins, made like Erken's rhubarb wine: 14 days in a tub, then on in a cask.

Erken's rhubarb wine I (1914): stalks and raisins fermented in two extractions with sugar, clarified with gelatin and orange zest, cask-aged to Christmas.

Variant II of Erken's rhubarb wine: 16 kg rhubarb stalks, 40 l water, 10–12 kg sugar, and 1 kg raisins, optionally with 6 lemons; same method as Rhubarb Wine I.

Homemade “Rhine wine” for a 40-liter cask: white currants and yellow gooseberries crushed, pressed twice and fermented with sugar and raisins.

German-style Rhine wine from redcurrants, water and sugar: fermented with two sugar additions, fortified with cognac, aged 3–4 years before bottling.

Erken's red currant wine, 40-liter cask: 16 kg red currants and 2 kg black currants pressed, mixed with sugar and fermented warm with water and raisins.

Mixed fruit wine (1914), 40-liter cask: morello cherries, bilberries, currants and cherries crushed, pressed, fermented, racked in March, aged a year.

Erken's gooseberry wine (1914): gooseberries, sugar, tartaric acid and raisins fermented in a 45-liter cask, clarified with gelatin, bottled in spring.