Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: hayles62 on August 25, 2006, 17:35
-
Just got back from town with ten Demijons on the bus from a charity shop and wondered what to do next? There are some air locks and bungs and I got some yeast from Wilkinsons. So recipes please and any tips would be great. Do I need more equipment by the way? I'm looking at web sites but prefer advise from proper people :?
-
Having made about 50 jars of blackberry jam we were thinking of doing something else with our blackberry harvest that just keeps coming!
We got this recipe from the internet and thought we would give it a go:
6 lb blackberries
2-1/2 lb granulated sugar
1/2 tsp pectic enzyme
7 pts water
wine yeast and nutrient
Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then 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]
Good luck will let you know how it goes for us once we get round to doing it
-
Hi Hayley
Straweberries make a nice rose and you can pick them up cheap when a market is closing late in the afternoon Anyway enough woffle you were looking foa recipe try this one I have 2 gallons of this fermenting nicely
Strawbs 4 lb
Sugar 3 lb
1 teaspoon citric acid
1/2 teaspoon Grape Tannin
1 gallon of water
Yeast and nutrient
Wash and mash mix with sugar and half the water. after 36 hours strain into a demijohn then put 2 pints of water on the pulp mix and strain again. Add the acid tannin and yeast top up to 1 gallon fit the airlock and ferment out. Good Luck Lentil's blackberry recipe looks cool as well.
-
Went Blackberrying this morning and got over 7 lbs so will be making the wine with those to the above recipe, we ate all the Strawbs but will adapt the recipe to Rassberries that I have frozen and see what happens as a bonus while out I found a lovely Puffball Mushroom and me and the girls had some of it with Lamb, Green Beans, Carrots, Cooked Beetroot and potatoes all home grown except the Lamb.
What a lovely, day I even got a sack full of Apples to make Cider and Wine with.
My next door neighbours went to Mc Donalds again and they say I'm wierd!!!! :shock:
-
Lots of simple recipes here,
http://winemaking.jackkeller.net/recipes.asp
thanks to my friend from Norfolk Freecycle who sent me the link. :D
-
Should work pretty much the same with raspberries Hayley got to be worth a try. I've seen but never tried recipies for rowanberry going to try it this year.
-
I got a bottle of Pommegramet (spellings of on that I bet.) syrup reduced in Sainsbury's yesterday and I'm experimenting with that as it is so strong in flavour and strait to the Demijon with some citric acid, sugar, yeast and an infused tea bag. See what happens. :shock:
-
Runner Bean and Elderberry Wine
1 lb Runner Beans
1 gallon water
2 lb Elderberries
1 tsp Pectolase
1 level tsp Citric Acid
1 Campden tablet
I level tsp Yeast Nutrient
Yeast
Cook the beans without salt, drain off the liquor and make up to six pints with water.
Eat the beans.
Crush the berries in a bucket, pour on cold bean juice and add Pectolase, citric acid and crushed Camden tablet and leave for 24 hours.
Heat 2 pints of water and dissolve the sugar and yeast nutrient, cool it and add it to the bucket, add yeast and cover for 2 days.
Strain the must (mixture in bucket) into a Demijon, fit an airlock and ferment out.
Rack and store in a cool place for six months.
This is a dry Wine that you can sweeten to taste.
-
This wine recipe is from Stompy
Stompy says,
"Hi there guys, my favourite wine has to be bramble.
The strongest i ever made was rosehip, thats like a dry sherry taste, (blows your head off).
I'v got some gooseberry on the go at the moment, don't know what that will be like.
I'm going bramble and elderberry collecting this weekend with OH, she doesn't know yet.
This is the recipe for gooseberry wine"
6lb of gooseberrys
3lb of sugar
1 tsp of yeast neutrient
1 tsp of brewers yeast
1 tsp of pectic enzime
4 ltr of water aprox
1. Wash and crush the gooseberrys, place in suitable sized bucket.
2. Then pour on the water, stir three times daily for three days.
3. Strain the liquid through a siev into a demijon, then add sugar.
4. Mix thoroughly until all the sugar has disolved, then add the rest of the ingredients.
5. Fit airlock and leave until fermentation has stopped.
6. Rack off when clear, then rack again 3 months later.
7. Bottle or drink
-
Hi Hayles and any other financially embarrassed alcafrolics out there in lottie land!
Orange Juice Wine
1100ml (39 fl oz) canned or bottled orange juice (I buy the cheapest ones)
1100 grams (39 oz) granulated sugar
5 grams (1 tsp) tartaric acid
5 grams (1 tsp) ammonium phosphate
2250 ml (4 pints) boiled water
1 sachet yeast
pectic enzyme
The quantity of juice is not crucial, and in practice, any amountfrom 1000 to 1300 ml (35 to 46 fl oz) will do. the cloud present in teh ornage juice is largely pectin, so make sure that you add the pectic enzyme to ensure that you get a crystal clear wine.
Take only 2lbs of the sugar and dissolve it together with the tartaric acid and the ammonium phosphate in the water in the demijohn. Add the juice and yeast and allow fermentation to get uner way as usual. Place the lock in position after 3 or 4 days but do not top up with water at this point.
About 10 days after the yeast was first added, remove the lock and top up the demijohn with a syrup made by dissolving 110 gram (4 oz) of sugar in the appropriate amount of water. this method of dding extra sugar in syrup form part way through the fermentation is always used when a higher alcohol ontent is required. thus, more sugar means more alalcohol, but if all the sugar is added at the start, it sometimes proves too much for the yeast such that the fermentation either will not start, or alternatively, may come to a premature end. Now let the fermentation work itself out and rack the wine in the usual way once the wine clears.
Sulphite the racked wine (5 ml of 10% solution) and top up with sugar syrup made from the remaining sugar. If many yeast cells remain in the racked wine, it is possible that fermentation will start again despite the sulphite, and at least some of the added sugar will then be converted into alcohol to give an even stronger wine. The average yeast does not normally tolerate alcohol concentrations much above 15%, however, and so it stops working once this level of alcohol has been reached. The procedure you adopt depends upon whether the wine starts working again or not after the addition of sugar syrup. If the wine does not continue to ferment, then it can be allowed to remain in the demijohn until it is absolutely clear, when it is given a 2nd racking. the clear wine is tasted and if it is weet enough, it is sulphited and bottled. More sugar (in syrup form) can be added if necessary before the sodium metabisulphite is added and the wine bottled
If the wine starts to work again when more sugar i added, let it work itself out again and become clear before it is racked.
(I don't like using sodium metabisulphite, it tastes awful and is like adding bleach!), but you must do what you personally like, and see what happens!!!!!)
This is from a book called straightforward winemaking which a friend bought me waynback in 1980.
-
That looks good thank you for writing it out for us, I bet you can adapt the recipe to any fruit juice! Ideal for when theres an empty Demijon and knock down juice from the super market.
-
Yes Hayley, there is a pineapple recipe too, the only difference is that they use 10 grams of tartaric acid instead of the 5 for the orange juice, not tried the pineapple yet.
That is because orange juice is more acidic than pineapple juice. There's a recipe in the book for orange wine too, must send it to Oliveview out in Spain!!!!
-
Been picking Sloes today and found the site full of lovely recipes for alcholic drinks.
http://www.sloe.biz/pip/index.php
-
Just got my hands on alot of free wine making equipment and looking forward to giving it a go. Next year aiming to use my own soft fruits and wild berries like elderberries. But bit late for this year. Want to get started with supermarket juices. Anyone got any recipes starting with juices rather than the fruit?
-
Hi Silver8, look up 4 posts above this one, I wrote out the orange juice wine recipe that I use, its not bad!!!!
-
You can always get apples and there are lots of other recipes here and don't forget Vegatable wines that's what I'll be doing when my freezer full of free hedgerow fruit has gone down.
http://web.ukonline.co.uk/suttonelms/apple20.html
http://scorpius.spaceports.com/~goodwine/winerecipes.htm
I made one from Pommegranette shop bought juice to Granieannie recipe and it is bubbling away like a good en.....
-
I'm glad I have some use in life, even if it is only to help people get pi***d!!!!! LOL
-
Many thanks everyone. Particulary like the sound of the orange wine. As a complete beginner looking to make fruity wines rather than with veg although hopefully be trying some of these when I know what im doing.
Sorry - just some general questions that may be a bit daft. When a recipe asks for, example, 5lbs of fruit can fruit juices be used instead and if so what is the comparable quantity? I know that most fruit juices are made from a concentrate. Is the concentrate a better base for wine and if so is it easy to get hold of?
-
I followed tried and tested recipes for the first few demijons then when I got a little "feel" for it I started to experiment so won't know what the results are for some time but it's so cheap to make why not! also you can blend the finnished wine to get an acceptable balance if you find some are to heavy and some to light. Really nothing needs to be wasted.
As for fruit juice wines I read that in America the prisoners save all their fruit juice and hide it and wait for it to naturaly ferment, granted I spose if you're banged up for a million years anything is good....
There's a lot of complicated stuff written about wine making but when you think years ago (and still) Mead was made out of 3lbs of honey 1 gallon of water and yeast then it can't be so difficult. I'm going to make some Mead just out of interest, has anyone ever tried it???
-
Dragging up old topics but I just syphoned off my first ever blackberry wine into another demijohn. I have no clue what i'm doing but I gave it a go with the natural yeasts on the blackberries and it smells right. It's a bit more like an alcopop than a wine though, not got much flavour-oomph but smells a bit like brandy :lol:
http://www.jfolse.com/recipes/beverages/bev11.htm I used that recipe but had to reduce it down a bit. In the end I had far too much sugar water too so I only filled it(demijohn) up as much as it would go reasonably. Took longer than 6weeks to ferment, though, it was really bubbling the airlock at around 6 weeks. I strained through a coffee filter since that's what I had on hand with a crushed campden tablet added to it. Going to leave it for 24hrs at least then bottle in my glass canning-jar type bottles from ikea :D
-
I am actualy picking grapes this afternoon, someone in the village has a huge greenhouse full. :D
-
Quick update from the Celtic Eagle brewery
Rowanberry is fermenting fine should be racking this week.
I've got rosehip fermenting on the pulp that is due to go in a demijohn this week as well
I'll let you know how they turn out
-
The Grapes were outside on a big pagoda type thing, loads of them proper juicy too. I will put some Roses in the garden next year for the Rosehips. I am also doing a thirty bottle wine kit so I keep my mits off the good stuff untill it's done.
-
When I got rid of 7 demijohn's last year, I said to myself, well I'll have 3 just in case, but as I don't dirnk much, I don't think I'll be making much wine again, but you've started me off again!!!!!! I found another demijohn in the shed, so that's 4 I've got now.
I've got a gallon of the ribena wine bubbling away merrily, a gallon of orange juice, and tonight I started off 2 gallons of carrot. I've strained the water onto my sugar, and the carrots are cooling, but I'm not going to waste them! As they were only cooked in the water then strained, I'm going to use the cooked carrots for soup! May give the chooks some with their mash tomorrow!!!
I'm trying to be as frugal as possible!
-
My top tip for improving any country wine recipe is to add grape juice (concentrate). Many old country wine recipes include (lbs of) chopped raisins or sultanas to add "vinosity" and grape juice concentrate (sold in cans to make 1 gallon of wine) is a more modern and convenient method.
I have found that 1 can split between 2 or 3 gallons , reducing the sugar called for in the recipe in proportion, makes a tremendous difference. The added body, depth and complexity can turn what would otherwise be a drinkable but boring alcoholic fruit juice into a proper wine with the flavour of the main ingredient.
This may be seen as cheating to some, and will add a few pence to the cost of each bottle, but I would urge anyone to try it at least once.
-
Hi Beancounter
I wouldn't call that cheating at all in fact it's a great idea some of the recipe books use it as a standard method while others will say can be used in place of raisins. I haven't done it this year but I may well start doing this as I have just made a 5 gallon kit which was grape juice,water yeast No sugar what so all it smells fantastic. Lets be honest the cost increase is minimal compared to the improved quality look at the price of decent shop bought wine.!!!!!!!
-
My grape must is looking beautiful every time I stir it and the red wine 5 gallon kit is ready to bottle today, it smells and looks great and at £13-99 plus 4 bags of sugar very reasonable. I will add grape concentrate in the next ones I do as I still have lots of frozen hedge row fruit so thanks for the beancounter....
Hey Gang we could have a wicked party :lol:
-
Well the Rosehip is now in a fermenter looks good and smells wonderful looks like being a pale rose colour bit difficult to judge flavour yet but tastes OK to me. By the way anyone bottled their sloe gin for Cristmas yet?
-
Got loads of Sloes in the freezer just trying to budget in some Gin :? But hey like puppies Sloe Gin isn't just for Christmas :lol:
Got me a Rumtoft from help the aged, looking forward to Strawberry time.
-
Hi Hayles
What you going to put in the Rumtoft see you mention Straws what goes in with them. Hmmm looks like another way of getting rat-faced I'll just keep trying till I find the right one
:lol:
-
You just keep adding seasonal fruit, sugar and rum in layers (first time I've had one) Then come around Christmas you have it spooned over Ice Cream, sounds a bit good :D Apparently you can ues any wide necked jar but it's nice when the proper job comes up and it was only a deep sea diver (fiver) :wink:
I like the name "Celtic Eagle" by the way.