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
Saturday, 31 December 2011
Monday, 3 October 2011
Wine Updates
Damson Wine (1 Demijohn)
At stage 13
Due for change : October 20th - Rack off sediment
Elderberry Wine (1 Demijohn)
At stage 1
Due for change : October 3rd 2011 - Rack off sediment
Blackberry Wine (2 Demijohns)
At stage 3
Due for change : November 11th 2011 - Rack off sediment
Elderflower Wine (2 Demijohns)
At stage 4
Due for change : October 26th 2011 - Decant to Bottles
Plum Wine (5 Bottles)
At stage 3
Due for change : February 6th 2012
Hawthorn Wine (-)
Rosehip Wine (-)
Due for change : Approx April 18th (until clear)
At stage 13
Due for change : October 20th - Rack off sediment
Elderberry Wine (1 Demijohn)
At stage 1
Due for change : October 3rd 2011 - Rack off sediment
Blackberry Wine (2 Demijohns)
At stage 3
Due for change : November 11th 2011 - Rack off sediment
Elderflower Wine (2 Demijohns)
At stage 4
Due for change : October 26th 2011 - Decant to Bottles
Plum Wine (5 Bottles)
At stage 3
Due for change : February 6th 2012
Hawthorn Wine (-)
Rosehip Wine (-)
Due for change : Approx April 18th (until clear)
Friday, 30 September 2011
Hawthorn fruit bars
Recipe
Hawthorn Berries (Haws)
Method
Wash thoroughly and remove stalks then place berries in a large bowl.
Wash hands thoroughly as it all hands in time. Squeeze the berries with hands to turn into a conjealing mush of stone and flesh.
Now take a handful of the mush and squeeze so the stones are left in ones palm. Discard them and continue until all stones removed.
Place mush between two grease proof sheets and roll out until thin.
Place onto a baking tray and put in a warm dry place (i put mine on the overnight storage heater).
Leave for 2 to 3 days then remove baking paper and slice into bars.
Dry in the warm place until bars are hard.
Notes
Taken from a Ray Mears Episode. These are best made from late October to December when the fruit is ripe and fleshy.
Update
Tried to make this last week as fruit is ripening early this year but it seems not so with haw berries. Catching them early means the berries lack the ripeness, fleshy quality that time provides.
The result for me was that the stones where almost impossible to sieve out and it only left a rather sour mush behind that dried well but was less palatable.
Hawthorn Berries (Haws)
Method
Wash thoroughly and remove stalks then place berries in a large bowl.
Wash hands thoroughly as it all hands in time. Squeeze the berries with hands to turn into a conjealing mush of stone and flesh.
Now take a handful of the mush and squeeze so the stones are left in ones palm. Discard them and continue until all stones removed.
Place mush between two grease proof sheets and roll out until thin.
Place onto a baking tray and put in a warm dry place (i put mine on the overnight storage heater).
Leave for 2 to 3 days then remove baking paper and slice into bars.
Dry in the warm place until bars are hard.
Notes
Taken from a Ray Mears Episode. These are best made from late October to December when the fruit is ripe and fleshy.
Update
Tried to make this last week as fruit is ripening early this year but it seems not so with haw berries. Catching them early means the berries lack the ripeness, fleshy quality that time provides.
The result for me was that the stones where almost impossible to sieve out and it only left a rather sour mush behind that dried well but was less palatable.
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.
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.
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