Recipe
4 pints hawthorn berries
3 lb / 1,350 grams sugar
1 lb / 450 grams sultanas
Citric acid
Campden tablet
Yeast energizer
Water up to 1 gallon
Wine yeast
Method
Boil the hawthorn berries and place in fermentation bucket. Add the sultanas and sugar and stir vigorously to dissolve the sugar. When cool add the citric acid, yeast energizer and wine yeast. Cover and leave for five days in a warm place, stirring daily. Strain and put into a demijohn and fit an airlock to seal the jar.
Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable siphon into bottles.
Notes
Taken from http://www.wine-making-guides.com/hawthorn_berry_wine.html
Update
Not tried this yet but now's the best time (Early January) when the haws are fat and ripest.
Showing posts with label alcohol. Show all posts
Showing posts with label alcohol. Show all posts
Thursday, 19 January 2012
Saturday, 31 December 2011
Sloe Gin
Recipe50g Dark brown sugar
175 cl Dry Gin
Sloes
300 cl Bottle
Method
Fill Bottle with scoulding hot water from kettle to sterilise then empty.
Place Gin into Bottle then add sugar.
Place sloes into bottle until displaced liquid rises to top then screw/cork bottle.
Leave for 3 months or more.
Notes
I used Richmond London dry Gin 70cl because it provides 4 300cl bottles.
For bottle i used Asda's own White wine or Cider vinegar bottles since these provide exactly 300 cl and the label can be easily removed by soaking in hot water.
I used dark brown sugar as i find it takes the sloe gin to another dimension, but other sugars are fine.
One year i'll try honey, but not yet :p
175 cl Dry Gin
Sloes
300 cl Bottle
Method
Fill Bottle with scoulding hot water from kettle to sterilise then empty.
Place Gin into Bottle then add sugar.
Place sloes into bottle until displaced liquid rises to top then screw/cork bottle.
Leave for 3 months or more.
Notes
I used Richmond London dry Gin 70cl because it provides 4 300cl bottles.
For bottle i used Asda's own White wine or Cider vinegar bottles since these provide exactly 300 cl and the label can be easily removed by soaking in hot water.
I used dark brown sugar as i find it takes the sloe gin to another dimension, but other sugars are fine.
One year i'll try honey, but not yet :p
Tuesday, 20 September 2011
Damson Wine
Recipe
4 lbs ripe wild damsons
2-1/2 lbs finely granulated sugar
1 cup red grape concentrate
1 tsp acid blend
1 tsp pectic enzyme
1/4 tsp tannin
1 crushed Campden tablet
water to one gallon (about 5-6 pints)
1 tsp yeast nutrient
1 packet Bordeaux or Burgundy wine yeast
Method
(1) Put 1/2 gallon water on to boil. Meanwhile, wash, sort, destem, and destone the fruit.
Transfer fruit and any juice to nylon straining bag in primary graduated (marked) by pints to one gallon, add grape concentrate, boiling water, cover and allow to cool to lukewarm.
Add crushed Campden, recover and wait 12 hours.
(2) Crush fruit by hand by squeezing bag. Mix in half the sugar, stirring well to dissolve. Lift the bag of fruit and allow to drain about two minutes, then add water to bring liquid up to 7 pints. Return bag to liquid, measure and note S.G., and then add acid blend, tannin, pectic enzyme, and yeast nutrient.
Wait 12 Hours
(3)Add yeast.
(4)Sqeeze bag AM
Squeeze bag PM
(5) Sqeeze bag AM
Squeeze bag PM
(6) Sqeeze bag AM
Squeeze bag PM
(7) Sqeeze bag AM
Squeeze bag PM
(8) Sqeeze bag AM
Squeeze bag PM
(9) Sqeeze bag AM
Squeeze bag PM
(10) Sqeeze bag AM
Squeeze bag PM
(11) Drip drain bag of pulp 2-3 hours, squeezing gently at end to coax additional juice from bag. Do not squeeze vigorously. Add drained juice to primary and use hydrometer chart to determine how much additional sugar to add to achieve S.G. of 1.095 (find previously measured S.G. on chart and determine how much sugar to add to that to achieve target S.G. of 1.095). Add sugar and stir well to dissolve.
Allow to settle overnight
(12) Rack into secondary and fit airlock without topping up.
Wait 7 days
(13) Top up.
Wait a month
(14) Rack, top up and refit airlock
Wait a month
(14) Rack, top up and refit airlock
Wait a month
(14) Rack, top up and refit airlock
Wait a month
(15) When wine clears, wait one additional month
(16) rack, top up, refit airlock, and set aside for bulk aging.
Check water level in airlock monthly.
Wait 6 months
(17) Stabilize, wait 10 days
(18) rack if needed, sweeten to taste and bottle.
Do not drink for one year.
Notes
Lifted from http://winemaking.jackkeller.net/damson.asp
Adapted recipe from W.H.T. Tayleur's The Penguin Book of Home Brewing & Wine-Making
Update
Waiting on stage (2)
4 lbs ripe wild damsons
2-1/2 lbs finely granulated sugar
1 cup red grape concentrate
1 tsp acid blend
1 tsp pectic enzyme
1/4 tsp tannin
1 crushed Campden tablet
water to one gallon (about 5-6 pints)
1 tsp yeast nutrient
1 packet Bordeaux or Burgundy wine yeast
Method
(1) Put 1/2 gallon water on to boil. Meanwhile, wash, sort, destem, and destone the fruit.
Transfer fruit and any juice to nylon straining bag in primary graduated (marked) by pints to one gallon, add grape concentrate, boiling water, cover and allow to cool to lukewarm.
Add crushed Campden, recover and wait 12 hours.
(2) Crush fruit by hand by squeezing bag. Mix in half the sugar, stirring well to dissolve. Lift the bag of fruit and allow to drain about two minutes, then add water to bring liquid up to 7 pints. Return bag to liquid, measure and note S.G., and then add acid blend, tannin, pectic enzyme, and yeast nutrient.
Wait 12 Hours
(3)Add yeast.
(4)Sqeeze bag AM
Squeeze bag PM
(5) Sqeeze bag AM
Squeeze bag PM
(6) Sqeeze bag AM
Squeeze bag PM
(7) Sqeeze bag AM
Squeeze bag PM
(8) Sqeeze bag AM
Squeeze bag PM
(9) Sqeeze bag AM
Squeeze bag PM
(10) Sqeeze bag AM
Squeeze bag PM
(11) Drip drain bag of pulp 2-3 hours, squeezing gently at end to coax additional juice from bag. Do not squeeze vigorously. Add drained juice to primary and use hydrometer chart to determine how much additional sugar to add to achieve S.G. of 1.095 (find previously measured S.G. on chart and determine how much sugar to add to that to achieve target S.G. of 1.095). Add sugar and stir well to dissolve.
Allow to settle overnight
(12) Rack into secondary and fit airlock without topping up.
Wait 7 days
(13) Top up.
Wait a month
(14) Rack, top up and refit airlock
Wait a month
(14) Rack, top up and refit airlock
Wait a month
(14) Rack, top up and refit airlock
Wait a month
(15) When wine clears, wait one additional month
(16) rack, top up, refit airlock, and set aside for bulk aging.
Check water level in airlock monthly.
Wait 6 months
(17) Stabilize, wait 10 days
(18) rack if needed, sweeten to taste and bottle.
Do not drink for one year.
Notes
Lifted from http://winemaking.jackkeller.net/damson.asp
Adapted recipe from W.H.T. Tayleur's The Penguin Book of Home Brewing & Wine-Making
Update
Waiting on stage (2)
Monday, 19 September 2011
Elderberry Wine
Recipe
10 lbs fresh, ripe elderberries
1-3/4 lbs finely granulated sugar
4-1/2 to 5 pints water
1 tsp acid blend
1 tsp yeast nutrient
1 tsp pectic enzyme
Montrachet wine yeast
Method
(1) Wash, destem and inspect the berries for ripeness and soundness. Put berries in a stainless steel or enameled pot with 3/4 pound of sugar and half the water. Slowly bring to boil while stirring occasionally and turn off heat. Cover and set aside to cool to room temperature. Strain berries over primary through a nylon straining bag and hang bag over primary to drip drain for two hours. Very gently press pulp to extract a little more juice, but do not overdo this. Stir in remaining sugar and dry ingredients (except yeast) and stir well to dissolve. Add enough water to bring to one gallon and add yeast. Cover primary and wait for active fermentation. Ferment 2 weeks
(2) Siphon off sediments into secondary. Top up and fit airlock. Ferment two months
(3) Rack, top up, and refit airlock.
(4) Rack, top up, and refit airlock.
(5) Rack, top up, and refit airlock.
(6) Stabilize, wait 10 days
(7) Rack, sweeten to taste, and bottle. Age one year before tasting.
Notes
Adapted from Julius H. Fessler's Guidelines to Practical Winemaking
Lifted from http://winemaking.jackkeller.net/elderber.asp
That's quite a few elderberries and it took me two trips and 4 carrier bags to accumulate
It didn't help that the berries started fermenting in the pot whilst i was on the second trip!
Update
Stage (1) Fermentation period started 19/09
Please note i seem completely unable to respond to comments atm which imo is ridiculous.
10 lbs fresh, ripe elderberries
1-3/4 lbs finely granulated sugar
4-1/2 to 5 pints water
1 tsp acid blend
1 tsp yeast nutrient
1 tsp pectic enzyme
Montrachet wine yeast
Method
(1) Wash, destem and inspect the berries for ripeness and soundness. Put berries in a stainless steel or enameled pot with 3/4 pound of sugar and half the water. Slowly bring to boil while stirring occasionally and turn off heat. Cover and set aside to cool to room temperature. Strain berries over primary through a nylon straining bag and hang bag over primary to drip drain for two hours. Very gently press pulp to extract a little more juice, but do not overdo this. Stir in remaining sugar and dry ingredients (except yeast) and stir well to dissolve. Add enough water to bring to one gallon and add yeast. Cover primary and wait for active fermentation. Ferment 2 weeks
(2) Siphon off sediments into secondary. Top up and fit airlock. Ferment two months
(3) Rack, top up, and refit airlock.
(4) Rack, top up, and refit airlock.
(5) Rack, top up, and refit airlock.
(6) Stabilize, wait 10 days
(7) Rack, sweeten to taste, and bottle. Age one year before tasting.
Notes
Adapted from Julius H. Fessler's Guidelines to Practical Winemaking
Lifted from http://winemaking.jackkeller.net/elderber.asp
That's quite a few elderberries and it took me two trips and 4 carrier bags to accumulate
It didn't help that the berries started fermenting in the pot whilst i was on the second trip!
Update
Stage (1) Fermentation period started 19/09
Please note i seem completely unable to respond to comments atm which imo is ridiculous.
Thursday, 11 August 2011
Blackberry Wine
Recipe
4 lb blackberries
3 lb granulated sugar
1 gallon water
Wine yeast and Nutrient
Method
(1)Pick fully ripe, best quality berries.
Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add gallon of boiling water, mixing thoroughly.
When lukewarn (70 degrees F.), add yeast, cover, and set in warm (70-75 degrees F.) place 4-5 days, stirring daily.
(2)Strain throught very fine nylon sieve or double thickness of muslin onto sugar and nutrient.
Stir well to dissolve sugar and pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to top of shoulder, and fit airlock.
Ferment excess liquor in appropriately sized bottle fitted with airlock or covered with plastic wrap held by rubber band.
(3)After all foaming has ceased (6-7 days), top up with excess liquor and place in cool (60-65 degrees F.) dark place for three months.
(4)Rack, allow another two months to finish
(5)Rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]
Notes
This recipe was taken from Jack Keller's page here.
This is my first attempt at making Blackberry wine and the first year of making any wine at all.
4 lb blackberries
3 lb granulated sugar
1 gallon water
Wine yeast and Nutrient
Method
(1)Pick fully ripe, best quality berries.
Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add gallon of boiling water, mixing thoroughly.
When lukewarn (70 degrees F.), add yeast, cover, and set in warm (70-75 degrees F.) place 4-5 days, stirring daily.
(2)Strain throught very fine nylon sieve or double thickness of muslin onto sugar and nutrient.
Stir well to dissolve sugar and pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to top of shoulder, and fit airlock.
Ferment excess liquor in appropriately sized bottle fitted with airlock or covered with plastic wrap held by rubber band.
(3)After all foaming has ceased (6-7 days), top up with excess liquor and place in cool (60-65 degrees F.) dark place for three months.
(4)Rack, allow another two months to finish
(5)Rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]
Notes
This recipe was taken from Jack Keller's page here.
This is my first attempt at making Blackberry wine and the first year of making any wine at all.
Saturday, 6 August 2011
Plum Wine
Recipe3 1/2 lb Ripe wild plums
3lb Honey
1 Pack Yeast
1 Campden tablet
4.5 Litres boiling water
Method
(1)Wash plums and blend in blender (do in batches)
Place blended plums in bucket and add boiling water
Stir with wooden spoon.
Leave for ten days.
(2)Skim off any surface residue and mould carefully.
Strain using funnel and sieve or Muslin cloth into Demijohn
Add sugar and stir until dissolved.
Add yeast and give final stir.
Cork with Airlock
Leave until fermentation has completed.
(3)Skim off any surface residue
Strain again using mulsin cloth into bucket.
Add crushed Campden tablet
Decant into bottles.
(4)Ready in six months. Better after nine.
Notes
This is a modified recipe from http://grapestomper.com/recplum.html and their "Easy Plum Wine Recipe (one gallon recipe) " recipe.
Update
Now Bottled and (based on 6 months) will be ready by February.
3lb Honey
1 Pack Yeast
1 Campden tablet
4.5 Litres boiling water
Method
(1)Wash plums and blend in blender (do in batches)
Place blended plums in bucket and add boiling water
Stir with wooden spoon.
Leave for ten days.
(2)Skim off any surface residue and mould carefully.
Strain using funnel and sieve or Muslin cloth into Demijohn
Add sugar and stir until dissolved.
Add yeast and give final stir.
Cork with Airlock
Leave until fermentation has completed.
(3)Skim off any surface residue
Strain again using mulsin cloth into bucket.
Add crushed Campden tablet
Decant into bottles.
(4)Ready in six months. Better after nine.
Notes
This is a modified recipe from http://grapestomper.com/recplum.html and their "Easy Plum Wine Recipe (one gallon recipe) " recipe.
Update
Now Bottled and (based on 6 months) will be ready by February.
Wednesday, 27 July 2011
Elderflower Champagne
Ingredients
8 litres water
1.25 kg sugar
8 large elderflower heads
4 Lemons
4 tablespoons white wine vinegar
Method
Boil the water and pour over the sugar to dissolve it.
Cool and add the elderflowers, the juice of two of the lemons, slices of the other two and the vinegar.
Cover with a cloth and leave for a day.
Strain with a muslin cloth, squeezing the flowers as you do to release more flavour.
Store in screw top bottles.
It will be ready in about 10 days to a fortnight and should be drunk within a month
Notes
This one really appealed to me because of its speed of maturity. Its now a week after when its drinkable and tastes delicious.
I used plastic bottles. The 2 litre spring water variety. They seem to hold the pressure though they must be done up tightly and they will bulge at both ends :p
8 litres water
1.25 kg sugar
8 large elderflower heads
4 Lemons
4 tablespoons white wine vinegar
Method
Boil the water and pour over the sugar to dissolve it.
Cool and add the elderflowers, the juice of two of the lemons, slices of the other two and the vinegar.
Cover with a cloth and leave for a day.
Strain with a muslin cloth, squeezing the flowers as you do to release more flavour.
Store in screw top bottles.
It will be ready in about 10 days to a fortnight and should be drunk within a month
Notes
This one really appealed to me because of its speed of maturity. Its now a week after when its drinkable and tastes delicious.
I used plastic bottles. The 2 litre spring water variety. They seem to hold the pressure though they must be done up tightly and they will bulge at both ends :p
Elderflower wine
Ingredients
Juice of one lemon
Grated rind of one lemon
1 Pint of elderflowers
8 pints boiling water
1.3kg sugar
25g (Half an ounce) live yeast
Method
(1)Put lemon rind with the elderflowers and pour boiling water over them.
Allow to stand for 4 days, stirring occasionally.
(2)Strain through a fine sieve or muslin cloth
Transfer to Demijohn together with sugar, lemon juice and yeast then stir and add airlock.
Keep at room temperature to ferment, try not to let it go down to 18c (65f)
(3)When you are sure all the bubbling has ceased, stir the wine and allow to settle for 3 days
(4)Strain again carefully through Muslin
Clean out/Sterilise Demijohn and put liquid back
(5)After 3 months maturing, transfer to bottles
Notes
I wanted to try my hand at making wine this year and since i wasn't adventurous enough to try nettle wine i turned to Elderflowers.
For the live yeast i got mine from J Sainsbury's. Apparently Tesco's also sell it. But this is uk only.
Update
This is maturing now, ready for bottling in October.
Juice of one lemon
Grated rind of one lemon
1 Pint of elderflowers
8 pints boiling water
1.3kg sugar
25g (Half an ounce) live yeast
Method
(1)Put lemon rind with the elderflowers and pour boiling water over them.
Allow to stand for 4 days, stirring occasionally.
(2)Strain through a fine sieve or muslin cloth
Transfer to Demijohn together with sugar, lemon juice and yeast then stir and add airlock.
Keep at room temperature to ferment, try not to let it go down to 18c (65f)
(3)When you are sure all the bubbling has ceased, stir the wine and allow to settle for 3 days
(4)Strain again carefully through Muslin
Clean out/Sterilise Demijohn and put liquid back
(5)After 3 months maturing, transfer to bottles
Notes
I wanted to try my hand at making wine this year and since i wasn't adventurous enough to try nettle wine i turned to Elderflowers.
For the live yeast i got mine from J Sainsbury's. Apparently Tesco's also sell it. But this is uk only.
Update
This is maturing now, ready for bottling in October.
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