Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: thedadtony on August 20, 2013, 21:37
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3lbs 7ozs so far, seems to be loads this year so should reach the 25lb target for 5 gallons of my favourite wine :)
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gosh purple sore fingers all round
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It's worth it, just having a glass now, along with the Graff part of my five a day regime,what next a glass of rhubarb perhaps?
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Mmm...I have a carrier bag full in the freezer from last year (and I've just started picking a few here and there from this year). Does it really take a year to mature Tony?
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No Auntie, I usually rack every 3 months then sample a month after bottling, so I'd say 7-8 months after the ferment, must admit though it tastes better the older it gets. :)
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We've got around 4lbs in the freezer at the moment....what's your recipe Tony???
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yep , im also keen to try this as have numerous berry bushes in our fields
and planted 4 danson trees this year so give me a couple of years and my damson gin will be in the gallons....
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Good news, Tony - keep going!
We've picked about 7 lbs so far, and they're all from a 30 ft hedge at the back if the plot!
There's at least the same amount to come, and we're fermenting them as they're picked every two days!
I reckon to make about three gals, but maybe more if they keep getting any bigger!
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yep , im also keen to try this as have numerous berry bushes in our fields
and planted 4 danson trees this year so give me a couple of years and my damson gin will be in the gallons....
4 Damsons trees...well done, we have 2 old ones in the hedge at the top of our plot, but as yet no fruit. I love damson wine, but not made it for years...will have to try the PYO over Evesham way.
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Just pulled out my recipe file to check the ingredients for 5 galls.
30 lbs. brambles.(store in the freezer)
12 lbs. of sugar (to bring it up to 1.100!
5 tsb. pectolase
5 campden tabs.
sachet of yeast
Bring out of the freezer and place in a F.B. cover with cold water and add the campden and pectolase then leave it for 4 or 5 days stirring twice a day, after that sieve the liquid onto the sugar in a clean F.B., stir add more water stir again then check the gravity, then add the yeast, after fermentation rack twice then bottle.
I always try to stop the fermentation between 1.005 and 1.010 so it's not so dry.
Hope that helps :)
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Just picked another 2 lb. this morning, I took Max our adopted dog with me, a word of caution, always pick your brambles above D.P.H. ;)
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17lb 14ozs. getting nearer the target every day, the damsons are still as hard as bullets though!
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Just to say "sachet of yeast" is a little flipant to my mind. You can make or break a good wine by the variety of yeast you use.
http://www.honeycreek.us/yeast.php, although American, this site gives an idea to the many many types of yeast available. For Bramble may I suggest a "Vintner's Harvest CR51" also a good one is "Young's Bordeaux Red".
Happy winemaking. Cheers, Tony.
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27lb 4ozs, picked 7lb 8ozs yesterday so easily pick the remainder today, might carry on picking though I found 5lb of damsons in the freezer we'd forgotten about so I'll do a damble wine think they'll be enough for a couple of gallons ;)
Just waiting for the marrow wine to start fermenting, sieved it into d.j's, this morning.
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We are not worthy..drop to knees and salute :lol: over 27 lbs....ye gods, we have a thorn less bramble on our plot. It's loaded but we'll be lucky to get around 7 maybe 8 lbs. Well done that man.. :D
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Cheers Captain, they're just defrosting in a F.B., it seems rather full!
The marrow wine is bubbling like a good 'un, Mrs. T.D.T. keeps calling it marrowiner, the eldest g/s keeps giving her funny looks ;)
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Tony what's your recipe for your marrowiner... :lol: I bought a large marrow back from the lottie this morning so I think that's what is in store for it.
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We've stopped at 14lbs, as any more would go over the top of the fermenting box!
Should do about 3.5 gals, but it's going to be added to something else, so I'm not at all worried!
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Hi Captain I used the C.J.J. Berry's recipe with a few adjustments.......
5lb of ripe marrow flesh
2lb 6oz of sugar(to bring it up to 1.100)
4tsps citric acid
2 oranges
root ginger(I used 2ozs / gallon, depends on how gingery you like it)
1 gall. of water
pectic enzyme
yeast(Youngs wine yeast)
( You might need nutrient if you use a different yeast)
I cubed the marrow into half inch cubes,(happy chopping) I put the seeds in too,grated the ginger and sliced the orange put it all in a bucket with the acid then covered with boiling water, when cool enough add the pectic enzyme and a tsp. of yeast- stir twice a day for 5 days. Strain into a D.J. add water and the sugar, keep checking the gravity as you do this, I added a half tsp. of yeast to start it off again.
Hope that helps :)