Barley Wine

  • 500g/1lb Pearl barley
  • 500g/1lb raisins (standard Californian will do)
  • 1 old potato
  • 4.5lt/1gal water
  • 1 lemon
  • 1 orange
  • 2kg/4lb Demerara sugar
  • 1 pkt All-purpose yeast
  1. Peel the lemon and orange thinly, and put the peel aside. Extract as much juice as possible and add this to the peel. Mix them in a 2-gallon bucket and add the pearl barley, chopped raisins, chopped potato and the Demerara. Pour over the gallon of boiling water.
  2. Stir well and allow cooling to the temperature recommended on your chosen packet of yeast. Add the yeast directly onto the surface of the liquid and stir very gently.
  3. Cover the bucket loosely and put in a warm place for 3-4 weeks, stirring daily for the first week only.
  4. Syphon into a clean Demi-john, fit an airlock and leave to finish fermentation.
  5. Once clear, syphon into bottles and cork.
  6. This wine can be drunk straight away but it is better left until the autumn. It is very strong so Beware! This being an old recipe means you can substitute the raisins for a small can of white grape concentrate and the orange and lemon for a tsp of citric acid.