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)
Tuesday, 20 September 2011
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.
Wednesday, 31 August 2011
Apple and Blackberry Pies
Recipe
Wild Blackberries
Wild or Garden Apples (Not crabs)
Sugar
Cloves
500g Pastry
Milk and castor (or granulated) sugar (for pastry glaze)
3 x Foil pie tins
Method
Preheat Oven to 200C.
Begin by making Shortcrust Pastry. If cheating (as i did ) by using pre-made then remove from refrigerator and leave aside for 35 minutes as per instructions. This'll give us time to do the other preperations.
Peel and core the apples. I just peel them then slice down each side to be left with square core.
Grind the cloves into a fine dust. The finer the grain the less bitty and more spread the clove flavour will be.
Roll out pastry and make the base for the first pie.
Now you may have noticed i haven't given quantities for things. This is because i haven't worked them out yet.
I simply took the apple slices and placed them in the pastry case neatly alligning them in a circle then stacking and kept doing that until they came just above the brim. Leave some gaps for blackberries
Now i took the blackberries and placed them on the apples in the gaps until they too came just above the brim.
I then shook the sugar over the top until it covered both apples and blackberries.
Finally i took a pinch of clove dust and spread very lightly over top/
Now make the pie top and place ontop. Press together seem.
Make steam holes all over.
Now repeat for remaining 2 pies.
Use remaining pastry for decorations on top.
brush milk then lightly shake sugar on pies
Place in oven and then turn down heat to 190 in ten minutes then leave for another 30 minutes.
Notes
This recipe was devised by me.
The blackberry juice did tend to leak out the bottom of the pie so when cooled on a rack and separated from the foil the underside of the pie was red with sticky juice, but to be honest that's how i like it!
Wild Blackberries
Wild or Garden Apples (Not crabs)
Sugar
Cloves
500g Pastry
Milk and castor (or granulated) sugar (for pastry glaze)
3 x Foil pie tins
Method
Preheat Oven to 200C.
Begin by making Shortcrust Pastry. If cheating (as i did ) by using pre-made then remove from refrigerator and leave aside for 35 minutes as per instructions. This'll give us time to do the other preperations.
Peel and core the apples. I just peel them then slice down each side to be left with square core.
Grind the cloves into a fine dust. The finer the grain the less bitty and more spread the clove flavour will be.
Roll out pastry and make the base for the first pie.
Now you may have noticed i haven't given quantities for things. This is because i haven't worked them out yet.
I simply took the apple slices and placed them in the pastry case neatly alligning them in a circle then stacking and kept doing that until they came just above the brim. Leave some gaps for blackberries
Now i took the blackberries and placed them on the apples in the gaps until they too came just above the brim.
I then shook the sugar over the top until it covered both apples and blackberries.
Finally i took a pinch of clove dust and spread very lightly over top/
Now make the pie top and place ontop. Press together seem.
Make steam holes all over.
Now repeat for remaining 2 pies.
Use remaining pastry for decorations on top.
brush milk then lightly shake sugar on pies
Place in oven and then turn down heat to 190 in ten minutes then leave for another 30 minutes.
Notes
This recipe was devised by me.
The blackberry juice did tend to leak out the bottom of the pie so when cooled on a rack and separated from the foil the underside of the pie was red with sticky juice, but to be honest that's how i like it!
Nettle Soup
Recipe
1 lb potatoes
½ lb young nettles
2 oz butter
1½ pts chicken or vegetable stock
sea salt & black pepper
4 tablespoons sour cream
MethodCook the peeled, chopped potatoes for 10 mins in salted water. Drain.
Wash & chop coarsely the nettles (Only pick the new, young tops,using gloves!)
Melt the butter in a saucepan, add the nettles and stew gently for a few minutes. Add the potatoes and heated stock, bring to the boil and simmer for 10 minutes or until tender.
When all is soft, cool slightly & purée in a blender, adding seasoning and the sour cream.
Notes
The recipe was taken from http://www.nettles.org.uk/nettles/activities/nettlesoup.asp
Its not the original one i used but can't find that right now and anyway this one looks close enough.
This is best made in late winter or spring time when the new nettle shoots are bursting up. The soup can be frozen too.
1 lb potatoes
½ lb young nettles
2 oz butter
1½ pts chicken or vegetable stock
sea salt & black pepper
4 tablespoons sour cream
MethodCook the peeled, chopped potatoes for 10 mins in salted water. Drain.
Wash & chop coarsely the nettles (Only pick the new, young tops,using gloves!)
Melt the butter in a saucepan, add the nettles and stew gently for a few minutes. Add the potatoes and heated stock, bring to the boil and simmer for 10 minutes or until tender.
When all is soft, cool slightly & purée in a blender, adding seasoning and the sour cream.
Notes
The recipe was taken from http://www.nettles.org.uk/nettles/activities/nettlesoup.asp
Its not the original one i used but can't find that right now and anyway this one looks close enough.
This is best made in late winter or spring time when the new nettle shoots are bursting up. The soup can be frozen too.
Thursday, 18 August 2011
Honey Lemonade
Recipe
1 Cup freshly squeezed lemon juice
1 Cup Honey
6 Cups Sparkling water
1 Cup ice cubes
Method
Mix the honey and lemon in a large bowl or bucket until they blend.
Gradually add the sparkling water and ice cubes.
Notes
The perfect summer drink.
I've also found it the best drink after a long days walk or cycle ride.
1 Cup freshly squeezed lemon juice
1 Cup Honey
6 Cups Sparkling water
1 Cup ice cubes
Method
Mix the honey and lemon in a large bowl or bucket until they blend.
Gradually add the sparkling water and ice cubes.
Notes
The perfect summer drink.
I've also found it the best drink after a long days walk or cycle ride.
Thursday, 11 August 2011
Elderflower Cordial
Recipe
20 elderflower heads
1 sliced lemon
2 tsp of citric acid (ask at your chemist)
1.5 kg (3.5 lbs) of sugar
1.2 ltr (2.5 pints) boiling water
Method
Pour the water over the ingredients and stir until the sugar has dissolved.
Skin the surface of the water to get rid of the scum that can arise.
Cover with a cloth (mine has a pillow case over it).
Stir twice a day for five days.
Strain though a fine sieve though a fine sieve or through muslin cloth and decant into sterile screw topped bottles. Refrigerate.
As with other cordials dilute with 5 parts water to serve . Experiment with it and add it to some of your favourite spirits. It is really nice as a gin mixer
Notes
This is a direct lift from http://www.selfsufficientish.com/elderflowercordial.htm
20 elderflower heads
1 sliced lemon
2 tsp of citric acid (ask at your chemist)
1.5 kg (3.5 lbs) of sugar
1.2 ltr (2.5 pints) boiling water
Method
Pour the water over the ingredients and stir until the sugar has dissolved.
Skin the surface of the water to get rid of the scum that can arise.
Cover with a cloth (mine has a pillow case over it).
Stir twice a day for five days.
Strain though a fine sieve though a fine sieve or through muslin cloth and decant into sterile screw topped bottles. Refrigerate.
As with other cordials dilute with 5 parts water to serve . Experiment with it and add it to some of your favourite spirits. It is really nice as a gin mixer
Notes
This is a direct lift from http://www.selfsufficientish.com/elderflowercordial.htm
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.
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