Fruktvin og bærvin

Erken's blueberry wine (1914) for a 50-liter cask: 50 l blueberries, 6 kg demerara sugar, 1 kg raisins, tannin, and tartaric acid. The berries are crushed, stand 2 days, and are pressed; the pomace is steeped with 10 l water. Blueberries ferment slowly, so the fermentation bung is set in late.

Erken's apple and plum wine (1914) for a 40-liter cask: 30 kg tart apples, 10–20 kg plums, 5–6 kg sugar, 1 kg raisins. The plums steep for 3 days in sugar water and are pressed several times; the juices are combined and fermented like apple wine.

Erken's apple wine (1914) for a 20-liter cask: 25 kg tart apples, 1 kg rowanberries (tannin), 2½ kg sugar, raisins, and up to 5 l water. Apples are crushed and steeped 2 days, the juice pressed, sugar dissolved in, fermented in the cask, and bottled in March.

Erken's apple wine as a dessert wine (1914), for a 40-liter cask: 40–45 kg tart apples, 6 l water, 6 kg demerara or rock sugar, 1 kg raisins. Same method as ordinary apple wine, but more fruit and sugar give a stronger, sweeter wine.

Erken's fruit wine for a 40-liter cask of raspberries, blueberries, black currants, red currants and bird cherries with 12 kg sugar: the berries are crushed, left 2 days, pressed, the sugar dissolved in the juice, the cask topped up with a second pressing of the pomace, and the wine ferments with a fermentation bung before bottling.

Cherry wine from fully ripe cooking cherries: the berries are crushed (not all the pits), pressed, steeped again with water, 3/4 l water per liter of juice and 200 g demerara sugar per liter of mixture (or 125 g per liter of pure juice without water), plus 3 g tartaric acid and 1 kg raisins/wine yeast per 40 l cask; ferments with a fermentation bung.

Cloudberry wine for a 40-liter cask: 16 kg ripe cloudberries are crushed and covered with 5–6 l lukewarm water and 1 kg sugar, pressed, the remaining 10 kg sugar dissolved in the juice, the cask filled, and the wine fermented with a fermentation bung before aging.

Erken's rosehip wine for a 20-liter cask: 12 kg rosehips are ground with 1.5 kg raisins, steeped 3 days in lukewarm sugar water with citric acid, pressed, and fermented in the cask with a total of 5 kg sugar, apples, and dried orange peel.

Plum wine for a 40-liter cask: 20 kg crushed plums steeped 3 days in 7 liters of lukewarm water with 1 kg sugar, pressed several times, and the juice fermented with the rest of the 10 kg sugar and 1 kg raisins or pure yeast.

Blended wine of 8 kg rhubarb, 14 liters gooseberries and 1.5 kg white currants with 11 kg crushed sugar and 1 kg raisins; made by the same method as Erken's rhubarb wine with fermentation in a tub for 14 days, a new water extraction over 4 days and further fermentation in a cask.

Erken's rhubarb wine I from 1914: 15 kg rhubarb stalks and 1.5 kg raisins fermented in two extractions with a total of 50 liters water, 14 kg sugar, clarified with gelatin and orange zest, aged in a cask until Christmas and racked off with a siphon.

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 from 12 kg white currants and 8 kg yellow gooseberries that are crushed, left 2 days in water, pressed twice, and fermented with 6 kg crushed sugar and 1 kg raisins following the same method as redcurrant wine.

German-style Rhine wine from 14 liters redcurrants, 18 liters water, and 8.5 kg sugar; fermented in two sugar additions, fortified with 1.5–2 liters cognac, and aged 3–4 years at 14–15 °C before bottling.

Red currant wine for a 40-liter cask: 16 kg red currants and 2 kg black currants are pressed, the juice is mixed with 13.5 kg sugar, filled into the cask with water and raisins or wine yeast, and fermented in a warm spot with cotton over the bunghole before a fermentation bung is fitted.

Mixed fruit wine from 1914 for a 40-liter cask: sweet cherries, bilberries, red currants, black currants, cherries, sugar, and raisins; the berries are crushed and set in water overnight, pressed, fermented with an airlock, racked in March, and aged one year.

Erken's gooseberry wine from 1914: 20 kg green gooseberries, 15 kg sugar, 100 g tartaric acid, raisins as yeast, made up to 50 liters of liquid, fermented in a 45-liter cask, clarified with gelatin in January and bottled in spring.