North Somerset Nature
is
Living On The Edge
WINERY
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GARDEN WILDLIFE SIGHTINGS
OUT AND ABOUT WILDLIFE SIGHTINGS
BLACKBERRY, BLACKCURRANT AND ELDERBERRY
AND GRAPE
THE WINERY 2024
Happy New Year!!! The winery is now idle and no new production is planned until
later this year.
All the
Apple wine
awaiting bottling from December 2023 (4 demijohns) has now cleared and has been
suitably bottled.
MAIN INGREDIENTS
(To Make 1 Gallon)
4 Litres of Pure Red Grape Juice (not from
concentrate).
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
when fermentation subsides
SUGAR
0.5 Kg White Sugar
Continue to ferment in
demijohn with air trap maintaining temperature above 15.5C (60F) until
fermentation subsides before
adding water and sugar to make up 1
gallon of must.
When fermentation ceases rack the wine into
a clean sealed container.
Store for 6 - 9 months before drinking.
2022 PRODUCTION PROGRESS
FERMENTATION ALMOST COMPLETE
FIRST
RACKING COMPLETE - NOT NECESSARY
SECOND RACKING - NOT NECESSARY
1 GALLONS BOTTLED
- 06/06/2022
MAIN INGREDIENTS
70 cl bottle of Brandy
0.32 Kg of ripe Blackberries
SUGAR
160g White Sugar
Carefully stalk, wash, drain
and dry the Blackberries.
Place Blackberries in a suitable jar.
Dissolve the sugar in the
Brandy and pour over the Blackberries.
Cover the jar closely and
leave for 3 months shaking the jar twice daily.
Strain the Blackberry Brandy through
a sieve and carefully press the fruits as dry as possible with a wooden spoon.
Bottle and use when ready.
2020 PRODUCTION PROGRESS
PREPARED - 01/10/2020
BOTTLED - 21/12/2020
MAIN INGREDIENTS (To Make 1 Gallon)
1
Kg Ripe Blackberries
1 Kg Ripe Bananas
1 ltr Red Grape Juice.
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
1 Gallon of Water
SUGAR
1Kg White Sugar
ADDITIVES
1 Level Teaspoon of
Pectin Destroying Enzyme
Wash and drain the
Blackberries.
Place the Blackberries in a
suitable container, crush the berries and add 2 litres of boiling water.
When cool add the additives,
yeast and yeast nutrients and ferment for 5 days.
Peel the Bananas and place them in a muslin
bag, put bag in a pan with 1 litre of water and boil gently for 30 minutes.
When cool strain the banana liquid and add to the
container with the strained berry liquid, discard bananas.
Loosely cover and ferment the mixture
without an air trap for 5 days at a temperature of 21C (70F).
Ferment in
demijohn with air trap maintaining temperature above 15.5C (60F) until
fermentation subsides before
adding water to make up 1
gallon.
When fermentation ceases rack the wine into
a clean sealed container.
Store for 6 - 9 months before drinking.
2019 PRODUCTION PROGRESS
AEROBIC FERMENTATION STARTED
-
FERMENTATION ALMOST COMPLETE
FIRST
RACKING COMPLETE - NOT NECESSARY
SECOND RACKING - NOT NECESSARY
1 GALLONS BOTTLED
- 08/06/2019
MAIN INGREDIENTS
(To Make 1 Gallon)
425ml of Blackcurrant Syrup. (Ribena)
500ml Red Grape Juice.
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
when fermentation subsides
SUGAR
1 Kg White Sugar
ADDITIVES
1/2 Level Teaspoon of Citric Acid
1/2 Level Teaspoon of Grape Tannin
Continue to ferment in
demijohn with air trap maintaining temperature above 15.5C (60F) until
fermentation subsides before
adding water to make up 1
gallon of must.
When fermentation ceases rack the wine into
a clean sealed container.
Store for 6 - 9 months before drinking.
2019 PRODUCTION PROGRESS
AEROBIC FERMENTATION STARTED
-
NOT NECESSARY
FERMENTATION ALMOST COMPLETE - 28/02/2019
FIRST
RACKING COMPLETE - NOT NECESSARY
SECOND RACKING - NOT NECESSARY
1 GALLONS BOTTLED
- 15/04/2019
MAIN INGREDIENTS (To Make 1 Gallon)
1.5 Kgs of ripe Elderberries
0.7 Kgs of ripe Blackberries
1 ltr Red Grape Juice.
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
when fermentation subsides
SUGAR
1 Kg White Sugar
ADDITIVES
2 Level Teaspoons of Citric Acid
1 Level Teaspoon of Pectin Destroying Enzyme
Wash and drain the
Blackberries.
Place the Elderberries and Blackberries in a
suitable container, crush the berries and add 2 litres of boiling water.
When cool add the additives,
yeast and yeast nutrients and ferment for 5 days.
Strain the must into a clean
demijohn, add the Red Grape juice and the sugar.
Continue to ferment in
demijohn with air trap maintaining temperature above 15.5C (60F) until
fermentation subsides before
adding water to make up 1
gallon of must.
When fermentation ceases rack the wine into
a clean sealed container.
Store for 6 - 9 months before drinking.
2018 PRODUCTION PROGRESS
AEROBIC FERMENTATION STARTED
09/02/2018
FERMENTATION ALMOST COMPLETE - 01/03/2018
FIRST
RACKING COMPLETE - 26/03/2018
SECOND RACKING - NOT
NECESSARY
1 GALLONS BOTTLED
- 06/04/2018
MAIN INGREDIENTS
(To Make 1 Gallon)
1.5 Kgs of ripe Strawberries
1 ltr White Grape Juice.
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
when fermentation subsides
SUGAR
36ozs White Sugar
ADDITIVES
2 Level Teaspoons of Citric Acid
1 Level Teaspoon of Pectin Destroying Enzyme
1/2 Level Teaspoon of Grape Tannin
Wash and drain the Strawberries.
Place the Strawberries in a suitable container, crush the berries and add 2 litres of boiling water.
When cool add the additives, yeast and yeast nutrients and ferment for 5 days.
Strain the must into a clean demijohn, add the White Grape juice and the sugar.
Continue to ferment in demijohn with air trap maintaining temperature above 15.5C (60F) until fermentation subsides before adding water to make up 1 gallon of must.
When fermentation ceases rack the wine into a clean sealed container.
Store for 6 - 9 months before drinking.
2017 PRODUCTION PROGRESS
AEROBIC FERMENTATION STARTED
25/06/2017
FERMENTATION ALMOST COMPLETE
FIRST
RACKING COMPLETE
SECOND RACKING NOT
NECESSARY
1 GALLONS BOTTLED 20/08/2017
BLACKBERRY, BLACKCURRANT AND ELDERBERRY
MAIN INGREDIENTS
(To Make 1 Gallon)
0.5 Kgs of ripe Blackberries
0.5 Kgs of ripe Blackcurrants
0.5 Kgs of ripe Elderberries
1 ltr Red Grape Juice.
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
when fermentation subsides
SUGAR
36ozs White Sugar
ADDITIVES
1 Level Teaspoon of Pectin Destroying Enzyme
Wash and drain the berries.
Place the Blackberries, Blackcurrants and Elderberries in a suitable container, crush the berries and add 2 litres of boiling water.
When cool add the additives, Red Grape juice, yeast and yeast nutrients and ferment for 5 days.
Strain the must into a clean demijohn, add the sugar.
Continue to ferment in demijohn with air trap maintaining temperature above 15.5C (60F) until fermentation subsides before adding water to make up 1 gallon of must.
When fermentation ceases rack the wine into a clean sealed container.
Store for 6 - 9 months before drinking.
2016 PRODUCTION PROGRESS
AEROBIC FERMENTATION STARTED
08/09/2016
FERMENTATION ALMOST COMPLETE - 15/10/2016
FIRST
RACKING COMPLETE - 02/11/16
SECOND RACKING - NOT
NECESSARY
1 GALLON BOTTLED - 02/12/2016
MAIN INGREDIENTS
(To Make 1 Gallon)
2 Kgs of fresh ripe Bananas
Rind and juice of 1 Lemon
Rind and juice of 1 Orange
1 ltr White Grape Juice.
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
when fermentation subsides
SUGAR
1 Kg White Sugar
ADDITIVES
2
Level Teaspoon of Citric Acid
1/2
Level Teaspoon of Grape Tannin
Peel the Bananas and place them in a muslin bag with the rind of the Lemon and Orange.
Put bag in a pan with 3 litres of water and boil gently for 30 minutes.
Strain must into a suitable container and add the sugar.
Allow the must to cool before adding the White Grape, Lemon and Orange juice.
Strain into a clean demijohn.
Add the yeast, yeast nutrients and additives.
Ferment in demijohn with air trap maintaining temperature above 15.5C (60F) until fermentation subsides before adding water to make up 1 gallon of must.
When fermentation ceases rack the wine into a clean sealed container.
Store for 9 months before drinking.
2015 PRODUCTION PROGRESS
FERMENTATION ALMOST COMPLETE 14/09/2015
FIRST
RACKING COMPLETE 22/09/2015
SECOND RACKING NOT
NECESSARY
1 GALLON BOTTLED 03/10/2015
MAIN INGREDIENTS
(To Make 1 Gallon)
2 Kgs of ripe Nectarines
Rind and juice of 1 Lemon
Rind and juice of 1 Orange
1 ltr White Grape Juice.
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
when fermentation subsides
SUGAR
24ozs White Sugar
ADDITIVES
2
Level Teaspoons of Citric Acid
1/2
Level Teaspoon of Grape Tannin
2 Level Teaspoons of Pectin Destroying Enzyme
Split the Nectarines and remove and discard the stones.
Place the Nectarines in a suitable container, add the Lemon and Orange rind and 2 litres of boiling water. Retain the Lemon and Orange juice for later use.
When cool mash the Nectarines with your hands, add the additives and leave for 24 hours.
Strain must into a suitable container.
Add the sugar, White Grape, Lemon and Orange juice, yeast and yeast nutrients
Strain into a clean demijohn.
Ferment in demijohn with air trap maintaining temperature above 15.5C (60F) until fermentation subsides before adding water to make up 1 gallon of must.
When fermentation ceases rack the wine into a clean sealed container.
Store for 6 months before drinking.
2015 PRODUCTION PROGRESS
FERMENTATION ALMOST COMPLETE 26/09/2015
FIRST
RACKING COMPLETE 03/10/2015
SECOND RACKING NOT
NECESSARY
2 GALLONS BOTTLED - 07/12/2015
MAIN INGREDIENTS
(To Make 1 Gallon)
1.5 Kgs of ripe Blackberries
1 ltr Red Grape Juice.
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
when fermentation subsides
SUGAR
1 Kg White Sugar
ADDITIVES
1 Level Teaspoon of Pectin Destroying Enzyme
Wash and drain the Blackberries.
Place the Blackberries in a suitable container, crush the berries and add 2 litres of boiling water.
When cool add the additives, yeast and yeast nutrients and ferment for 5 days.
Strain the must into a clean demijohn, add the Red Grape juice and the sugar.
Continue to ferment in demijohn with air trap maintaining temperature above 15.5C (60F) until fermentation subsides before adding water to make up 1 gallon of must.
When fermentation ceases rack the wine into a clean sealed container.
Store for 6 - 9 months before drinking.
2015 PRODUCTION PROGRESS
AEROBIC FERMENTATION STARTED
29/09/2015
FERMENTATION ALMOST COMPLETE - 29/10/2015
FIRST
RACKING COMPLETE - 16/11/2015
SECOND RACKING - NOT
NECESSARY
1 GALLONS BOTTLED - 07/12/2015
During the course of a local walk some excellent and ripe Sloes were spotted which couldn't be ignored. So already having some previously picked Blackberries and plenty of cooking Apples available in the garden it seemed a shame not to experiment using the following recipe.
MAIN INGREDIENTS
(To Make 1 Gallon)
2 Kgs of Cooking Apples
0.5 Kg of ripe Blackberries
0.5 Kg of ripe Sloes
1 ltr Red Grape Juice.
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
when fermentation subsides
SUGAR
1 Kg White Sugar
ADDITIVES
1
Level Teaspoon of Citric Acid
1 Level Teaspoons of Pectin Destroying Enzyme
Stalk, wash and drain the Blackberries and Sloes.
Place the Blackberries and Sloes in a suitable container and add 2 litres of boiling water.
When cool crush the fruits with your hands and add the additives.
Wash the Cooking Apples, core and remove any bad portions, cut into small pieces and immediately add to the Blackberry and Sloe must.
Cover the must closely and leave for 24 hours.
Next day add the Red Grape juice, sugar, yeast and yeast nutrients and ferment for 7 days stirring twice daily.
Strain the must into a clean demijohn.
Continue to ferment in demijohn with air trap maintaining temperature above 15.5C (60F) until fermentation subsides before adding water to make up 1 gallon of must.
When fermentation ceases rack the wine into a clean sealed container.
Store for 9 - 12 months before drinking.
2015 PRODUCTION PROGRESS
AEROBIC FERMENTATION STARTED
27/10/2015
FERMENTATION ALMOST COMPLETE - 09/11/2015
FIRST
RACKING COMPLETE - 22/11/2015
SECOND RACKING - NOT
NECESSARY
1 GALLONS BOTTLED - 07/12/2015
The surplus Sloes were used for my first attempt at Sloe Gin using the following recipe.
MAIN INGREDIENTS
0.25 Kg of ripe Sloes
SUGAR
120g White Sugar
Stalk, wash, drain and dry the Sloes.
Cut Sloes in two length ways and place them in a suitable jar.
Dissolve the sugar in the gin and pour over the Sloes.
Cover the jar closely and leave for 3 months.
Strain the Sloe Gin through a sieve and carefully press the fruits as dry as possible with a wooden spoon.
Bottle and use when ready.
2015 PRODUCTION PROGRESS
PREPARED - 27/10/2015
BOTTLED - 01/02/2016
MAIN INGREDIENTS
(To Make 1 Gallon)
3 Quarts of Dandelion flowers
Rind and juice of 1 Orange
1oz root Ginger
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
when fermentation subsides
SUGAR
48ozs White Sugar
ADDITIVES
1
Level Teaspoon of Citric Acid
1/2
Level Teaspoon of Grape Tannin
1 Level Teaspoon of Pectin Destroying Enzyme
Wash the flowers, put them in a bowl and cover with boiling water.
Leave for three days, stirring every day. (Do Not Exceed 3 Days)
Strain and squeeze the flowers and put the liquid into a pan,
Add the rind and juice of the Lemon and Orange, bruised root Ginger and Sugar to the pan and boil for 30 minutes.
Allow the must to cool before straining into a clean demijohn.
Add the yeast, yeast nutrients and additives.
Ferment in demijohn with air trap maintaining temperature above 15.5C (60F) until fermentation subsides before adding water to make up 1 gallon of must.
When fermentation ceases rack the wine into a clean sealed container.
Store for 9 months before drinking.
2014 PRODUCTION PROGRESS
FERMENTATION ALMOST COMPLETE 07/06/2014
FIRST
RACKING COMPLETE 30/06/2014
SECOND RACKING NOT
NECESSARY
2 GALLONS BOTTLED 27/07/2014
MAIN INGREDIENTS (To Make 1 Gallon)
1 ltr Pineapple Juice
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
SUGAR
30ozs White Sugar
ADDITIVES
1/2
Level Teaspoon of Tannin powder
Dissolve the sugar in water in 1ltr of warm water before adding to the demijohn along with the the yeast, yeast nutrients and additives.
Ferment in demijohn with air trap maintaining temperature above 15.5C (60F) until fermentation subsides before adding water to make up 1 gallon of must.
When fermentation ceases rack the wine into a clean sealed container.
Store for 6 months before drinking.
2013 PRODUCTION PROGRESS
FERMENTATION ALMOST COMPLETE
06/05/2013
FIRST RACKING COMPLETE
22/05/13
SECOND RACKING COMPLETE 13/06/13
1 GALLON BOTTLED 30/06/13
MAIN INGREDIENTS (To Make 1 Gallon)
1
Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
Make up must to 1 Gallon by adding water
SUGAR
26ozs White Sugar
ADDITIVES
1/2
Level Teaspoon of Citric acid
Pour the Cranberry and Grape Juice into a clean demijohn and add the yeast, yeast nutrients and additives.
Ferment in demijohn with air trap maintaining temperature above 15.5C (60F) until fermentation subsides.
Add the sugar and continue fermenting before adding the water to make up 1 gallon of must when fermentation again subsides.
When fermentation ceases rack the wine into a clean sealed container.
Store for 6 months before drinking.
2013 PRODUCTION PROGRESS
ANAEROBIC FERMENTATION
CONTINUING, SUGAR ADDED 01/03/2013
FERMENTATION ALMOST COMPLETE
06/05/13
FIRST RACKING COMPLETE
22/05/13
SECOND RACKING COMPLETE
- NOT NECESSARY
1 GALLON BOTTLED 13/06/13
After searching through many books I decided to make some Mead, something which I last tried my hand at the turn of the millennium. This once common and popular beverage is probably the oldest fermented drink known to mankind and is thought to have been drunk some 12,000 years ago. Until sugar became widely and cheaply available honey was the only source of sweetening and many rough wines were made more palatable by the adding of honey to the mixture. With the advent of sugar and the drift from the land during the industrial revolution the keeping of bees declined and so disappeared the source of cheap honey. British honey is still in short supply and therefore relatively expensive but today good quality imported honey can be bought for a reasonable price.
Creamy white honey is best for making mead as it possesses a more subtle flavour. Brown honey has a much stronger flavour and is best used with herbs and spices. Avoid Australian honey as this sometimes contains nectar from the Eucalyptus tree which has a pungent bitterness that is best avoided.
MAIN INGREDIENTS
(To Make 1 Gallon)
3lbs
Honey (creamy white is best)
OTHER INGREDIENTS
1
Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
ADDITIVES
1/2
Level Teaspoon of Tannin powder
1/2 Level Teaspoon of Citric acid.
Warm the water (6 pints) and dissolve the honey in it.
When the honey solution is cool pour it into a demijohn.
Dissolve the additives in a little of the honey solution before adding them to the demijohn along with the previously prepared actively fermenting yeast and nutrient.
Ferment in demijohn with air trap maintaining temperature above 15.5C (60F) for 8 weeks or until fermentation ceases then rack the wine into a clean sealed container.
Store for 12 months before drinking.
2012 PRODUCTION PROGRESS
ANAEROBIC FERMENTATION STARTED
24/11/2012
ANAEROBIC FERMENTATION CONTINUING
FERMENTATION ALMOST COMPLETE 12/02/2013
FIRST RACKING COMPLETE 19/02/2013
SECOND RACKING COMPLETE 26/04/2013
1 GALLON BOTTLED 17/06/2013
8lbs
Cooking Apples
4ozs Barley
4ozs Chopped Sultanas
Rind
and Juice of 1 Lemon
OTHER INGREDIENTS
1 Level Teaspoon Yeast Nutrient
WATER
SUGAR
4lbs Demerara Sugar
ADDITIVES
1/2 Level
Teaspoon of Citric acid
1 Level Teaspoon of
Pectin Destroying Enzyme
Core the apples and discard the pips.
Chop
the cored apple into small pieces and put them into a fermentation bin.
Add the
barley, sultanas, water and rind and juice of the lemon to the fermentation bin.
Stir and press the
mixture daily for 3 weeks
at a temperature of 21C (70F)
before straining the liquid into a demijohn
and adding the sugar, yeast, yeast nutrients and additives.
Ferment in demijohn with air trap maintaining
temperature above 15.5C (60F) for 6 weeks or until fermentation ceases then
rack the wine into a clean sealed container.
Store for 6
months before drinking.
2011 PRODUCTION PROGRESS
ANOTHER GOOD CROP OF APPLES
FROM THE GARDEN. THEY HAVE NOW BEEN PROCESSED AND ARE
CURRENTLY
FERMENTING.
ANAEROBIC FERMENTATION STARTED
04/10/2011 SUGAR ADDED
ANAEROBIC FERMENTATION CONTINUING
F
FIRST RACKING COMPLETE
28/01/2012
SECOND RACKING OF 3 GALLONS
OF APPLE COMPLETE
1 GALLON OF APPLE BOTTLED 04/03/2012
COMMENCED BLENDING 1 GALLON
OF 2011's APPLE WITH 1/2 GALLON 2011's ELDERBERRY AND 1/2 GALLON 2011's GRAPE
BOTTLING COMPLETE 05/04/2012
MAIN INGREDIENTS (To Make 1 Gallon)
4lbs Ripe Elderberries
1/2lb Chopped Raisins
Rind and Juice of 1 Lemon
1 Piece of bruised Root Ginger
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
1 Gallon of Water
SUGAR
3lbs White Sugar
ADDITIVES
1/2 Level
Teaspoon of Citric acid
1 Level Teaspoon of
Pectin Destroying Enzyme
Strip the berries from their stalks and boil in
water for 10 minutes.
Strain berries and discard, add sugar, lemon rind and
juice, bruised root ginger and chopped raisins to the liquid and simmer for 20
minutes.
Let the mixture cool before straining out the pulp.
Add the yeast, yeast nutrient and
additives to the strained mixture.
Ferment in demijohn without air trap for 3 weeks
at a temperature of 21C (70F).
Ferment in demijohn with air trap maintaining
temperature above 15.5C (60F) for 6 months or until fermentation ceases then
rack the wine into a clean sealed container.
Store for 9 months before drinking.
2011 PRODUCTION PROGRESS
HERE WE GO AGAIN,
2011 PRODUCED ANOTHER GOOD CROP OF ELDERBERRIES
WHICH WERE AGAIN GATHERED FROM LOCAL HEDGEROWS. THEY HAVE NOW BEEN PROCESSED AND ARE
CURRENTLY
FERMENTING.
A
ANAEROBIC FERMENTATION CONTINUING
01/01/2012
FERMENTATION ALMOST COMPLETE...
FIRST RACKING COMPLETE
28/01/2012
SECOND RACKING OF 3 GALLONS
OF ELDERBERRY COMPLETE 28/02/2012
1 GALLON OF ELDERBERRY BOTTLED
COMMENCED BLENDING 1 GALLON
OF 2011's ELDERBERRY WITH 1/2 GALLON 2011's APPLE AND 1/2 GALLON 2011'S GRAPE
MAIN INGREDIENTS (To Make 1 Gallon)
2
Kgs Ripe Elderberries
1 ltr Red Grape Juice.
0.5Kgs Ripe Bananas
Rind and Juice of 1 Lemon
1 Piece of bruised Root Ginger
OTHER INGREDIENTS
1 Level Teaspoon of Wine Yeast
1 Level Teaspoon Yeast Nutrient
WATER
1 Gallon of Water
SUGAR
3lbs White Sugar
ADDITIVES
1 Level
Teaspoon of Citric acid
1 Level Teaspoon of
Pectin Destroying Enzyme
Strip the berries from their stalks and boil in
water for 10 minutes.
Add bruised root ginger and lemon rind to
the berries and simmer for a further 20 minutes.
Strain the berry liquid into a suitable
container and discard berries, lemon rind and bruised root ginger.
Peel the Bananas and place them in a muslin
bag, put bag in a pan with 1 litre of water and boil gently for 30 minutes.
Strain the banana liquid and add to the
container with the strained berry liquid, discard bananas.
Loosely cover and ferment the mixture
without an air trap for 5 days at a temperature of 21C (70F).
Ferment in
demijohn with air trap maintaining temperature above 15.5C (60F) until
fermentation subsides before
adding water to make up 1
gallon.
When fermentation ceases rack the wine into
a clean sealed container.
Store for 6 months before drinking.
2017 PRODUCTION PROGRESS
AEROBIC FERMENTATION STARTED
14/09/2017
ANAEROBIC FERMENTATION
STARTED 20/09/2017
FERMENTATION ALMOST COMPLETE 03/10/2017
4lbs
Grapes, Red or White
6 - 10 Vine Leaves
OTHER INGREDIENTS
WATER
SUGAR
31/2lbs White Sugar
1
Level Teaspoon of Citric Acid
1/2
Level Teaspoon of Grape Tannin
1 Level Teaspoon of
Pectin Destroying Enzyme
Pour boiling water over the grapes and vine
leaves and leave for 7 days, mashing and stirring the grapes every day.
Strain,
pressing out as much of the juice as possible from the grapes.
Add the sugar to
the liquid and dissolve it before adding the yeast, yeast nutrient and
additives.
Ferment in demijohn without air trap for 3 days
at a temperature of 21C (70F).
Ferment in demijohn with air trap maintaining
temperature above 15.5C (60F) for 6 weeks or until fermentation ceases then
rack the wine into a clean sealed container.
Store for 6 months before drinking.
2011 PRODUCTION PROGRESS
THE 2011 GRAPE CROP WAS A
BETTER ONE THAN 2010 BUT NOT VINTAGE. THE GRAPES HAVE BEEN HARVESTED AND STRIPPED
FROM THEIR STALKS.
MUST BEING PREPARED 25/09/2011
AEROBIC FERMENTATION STARTED
ANAEROBIC FERMENTATION STARTED
04/10/2011 SUGAR ADDED
ANAEROBIC FERMENTATION CONTINUING
01/01/2012
FERMENTATION ALMOST COMPLETE,
FIRST RACKING COMPLETE 28/01/2012
SECOND RACKING OF 3 GALLONS
OF GRAPE COMPLETE
1 GALLON OF
GRAPE BOTTLED
04/03/2012
COMMENCED BLENDING 1 GALLON
OF 2011's GRAPE PRODUCTION WITH 1/2 GALLON 2011's APPLE AND 1/2 GALLON
2011's ELDERBERRY.
BOTTLING COMPLETE 05/04/2012