| VINTYPE | KILO frukt, b�r | KILO sukker | GRAM sitron syre | GRAM gj�r n�rings salt | VINGJ�R | Anmerkninger |
| Rabarbra-Hetvin | 4,0 | 2,8 | - | - | Portvin, Madeira, Tokayer | V�rrabarbra gir den beste vinen. I all rabarbra m� oksalsyren utfelles med 6 gr. kalk(slemmet kritt) pr. 10 liter vin 1 uke f�r 1. omstikking |
| Rabarbra-Sauternes | 3,0 | 2,0 | - | - | Hvitvin | |
| Rabarbra-Musserende | 3,0 | 2,5 | - | - | Hvitvin | |
| Ripsvin-Hetvin-I | 3,6 | 2,8 | 2,0 | - | Madeira, Tokayer | Ripsen b�r v�re moden |
| Ripsvin-Hetvin-II 1,0 kg. solb�r 0,2 kg. kirseb�r(r�de) |
? | 2,7 | - | 2,0 | Portvin | |
| Ripsvin-R�dvin 3,0 kg. rips 0,3 kg. kirseb�r |
- | 2,1 | - | 2,0 | R�dvin | |
| Ripsvin-Hetvin(hvitrips) | 3,3 | 1,8 | - | 2,0 | Hvitvin | |
| Stikkelsb�rvin-Hetvin | 4,0 | 3,0 | - | 2,0 | Portvin, Madeira, Tokayer | Den beste vinen f�r man av de gule b�rene. Vinen trenger lang lagrin for ikke � smake stikkelsb�r. |
| Stikkelsb�r-Hvitvin | 3,5 | 2,1 | - | 2,0 | Hvitvin | |
| Stikkelsb�r-Musserende | 3,5 | 2,5 | - | 2,0 | Hvitvin | |
| Eplevin-Hetvin | 7,5 | 2,6 | - | 2,0 | Tokayer, Sherry | Ikke bedervete epler. Eplene m� ha sterk smak ellers flau vin. |
| Eplevin-Sauternes | 5,3 | 1,3 | 10,0 | 2,0 | Hvitvin | |
| Eplevin-Musserende | 6,6 | 1,2 | 10,0 | 2,0 | Hvitvin | |
| L�vetann-Hvitvin | 2,0 | 2,5 | 3,0 | 4,0 | Hvitvin | Bare blomstene benyttes, de skylles til vannet er rent. |
| L�vetann-Hetvin | 2,5 | 3,3 | 3,0 | 4,0 | Tokayer, Sherry | |
| Bl�b�r-R�dvin 6,0 kg. bl�b�r 0,6 kg. ripsb�r |
- | 2,0 | - | 4,0 | R�dvin | Vanskelig � f� i gj�ring, bruk ripsen til forgj�ring |
| Bl�b�r-Hetvin 3,15 kg. bl�b�r 2,0 kg. kirseb�r |
- | 2,5 | 2,5 | 4,0 | Portvin | |
| Fiken-Hetvin | 1,8 | 2,5 | 25,0 | 2,0 | Tokayer | Fiken skal ikke sk�ldes. |
| Nyper(friske)-Hetvin | 5,0 ltr. | 3,1 | 20,0 | 2,0 | Tokayer, Sherry | Nyper, b�de friske og t�rrede gir meget god vin |
| Nyper(friske)-Hvitvin | 5,0 ltr. | 2,1 | 20,0 | 2,0 | Hvitvin | |
| Nyper(t�rre)-Hetvin | 0,75 | 3,1 | 30,0 | 2,0 | Tokayer, Sherry | |
| Nyper(t�rre)-Hvitvin | 0,65 | 2,1 | 20,0 | 2,0 | Hvitvin | |
| Druer-Hetvin | 7,0 | 1,8 | - | 1,0 | Tokayer, Sherry, Madeira | Stilkene fjernes. Bruk ikke overmodne druer |
| Druer-Hvitvin | 6,0 | 1,0 | - | 1,0 | Hvitvin | |
| Rogneb�rvin 2,0 kg. rogneb�r 0,3 kg. rosiner uten stener |
- | 3,0 | - | 2,0 | Tokayer, Sherry | B�rene m� vere modne |
| Hylleb�rvin, sort hyll-Hetvin | 6,0 | 3,5 | 15,0 | 2,0 | Madeira, Tokayer, Portvin | Stilkene fjernes |
| Sl�per-Sauternes 2,0 kg. sl�per 0,5 kg. fiken |
- | 1,8 | 5,0 | 2,0 | Hvitvin | Syren m� felles ut med 2 gr. slemmet kritt pr. 10 liter vin ved 1. omstikking. R�de sl�per kan v�re giftige. |
| Sl�per-Portvin 3,0 kg. sl�per 1,0 kg. rosiner |
- | 2,8 | 10,0 | 2,0 | Portvin | |
| Kirseb�r-R�dvin | 6,0 | 2,2 | - | 2,3 | R�dvin | - |
| Kirseb�r-Hetvin | 8,0 | 3,0 | - | 2,0 | Madeira, Portvin, Sherry | |