WINERY

 

North Somerset Nature

is

Living On The Edge                                                 WINERY


 

HOME  ABOUT  CONTACTS AND LINKS  DIARY  MAGAZINE  ME  SCRAPBOOK  WALKING

 

GARDEN WILDLIFE SIGHTINGS               OUT AND ABOUT WILDLIFE SIGHTINGS

A - F                                                               A - F

G - L                                                               G - L

M - S                                                               M - S

T - Z                                                               T - Z

 

THE WINERY 2020

APPLE

      APPLE, BLACKBERRY AND SLOE

BANANA

BLACKBERRY

     BLACKBERRY AND BANANA

BLACKCURRANT

      BLACKBERRY, BLACKCURRANT AND ELDERBERRY

CRANBERRY AND GRAPE

 DANDELION

 ELDERBERRY

ELDERBERRY AND BANANA

    ELDERBERRY AND BLACKBERRY

GRAPE

MEAD

 NECTARINE

     PINEAPPLE AND GRAPE

 SLOE GIN

 STRAWBERRY

 

 

THE WINERY 2020

 

Into 2020 and I am still waiting for the end of the fermentation of the 3 gallons of Apple  and 2 gallons of Blackberry Wines  which have been fermenting since the beginnings of September and November 2019 respectively.

 

I have purposely depleted my wine stock over the past several months in order to make room for some new stock. Currently in store are 135 bottles, consisting of 48 bottles of Red, 43 bottles of Rose and 44 bottles of White some of which were corked in 1984 but the majority were bottled from 2009 onwards.

 

Several litres of the recently brewed Irish Stout were consumed during the the New Year celebrations and I am now looking forward to drinking the remainder.

 

In January I bottled the 2 gallons of Blackberry Wine but the 3 gallons of Apple continues to ferment and so remains in demijohns.

 

Middle of April and I have just started fermenting a gallon of Banana Wine which will be named Covid-19 as a reminder in the months to come of the deadly virus which is currently spreading throughout the world.

 

The Apple Wine which has stubbornly refused to ferment out has now been bottled and I have been into the freezer again to use the remaining Blackberries and Elderberries which have been in storage since they were picked last autumn.

I also managed to pick the required Dandelion flowers whilst out and about for my daily 'lockdown' exercise, these have now been processed along with the Blackberries and Elderberries.

 So, currently fermenting is 1 gallon of  Banana, 1 gallon of Dandelion, 1 gallon of Elderberry and 1 gallon of Blackberry Wine.

 

 

Back To Menu

 

BLACKBERRY AND BANANA

 

 

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.

 

  Add the red grape juice, sugar, yeast and yeast nutrient to the berry mixture.

 

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 - 30/03/2019

    ANAEROBIC FERMENTATION STARTED 05/04/2019

    FERMENTATION ALMOST COMPLETE

    FIRST RACKING COMPLETE -  NOT NECESSARY

 SECOND RACKING - NOT NECESSARY

    1 GALLONS BOTTLED - 08/06/2019 

 

Back To Menu

 

BLACKCURRANT

 

 

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

 

 

Mix all the ingredients together in a demijohn and fill demijohn to its shoulder with warm water.

 

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

    ANAEROBIC FERMENTATION STARTED 10/01/2019

    FERMENTATION ALMOST COMPLETE - 28/02/2019

    FIRST RACKING COMPLETE - NOT NECESSARY

 SECOND RACKING - NOT NECESSARY

    1 GALLONS BOTTLED - 15/04/2019

 

 

Back To Menu

 

ELDERBERRY AND BLACKBERRY

 

 

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

    ANAEROBIC FERMENTATION STARTED 13/02/2018

    FERMENTATION ALMOST COMPLETE - 01/03/2018

    FIRST RACKING COMPLETE - 26/03/2018

 SECOND RACKING - NOT NECESSARY

    1 GALLONS BOTTLED - 06/04/2018

 

 

Back To Menu

 

STRAWBERRY

 

 

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

    ANAEROBIC FERMENTATION STARTED 30/06/2017

    FERMENTATION ALMOST COMPLETE 13/07/2017

    FIRST RACKING COMPLETE 20/07/2017

 SECOND RACKING NOT NECESSARY

    1 GALLONS BOTTLED 20/08/2017

 

 

Back To Menu

 

 

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

    ANAEROBIC FERMENTATION STARTED 13/09/2016

    FERMENTATION ALMOST COMPLETE - 15/10/2016

    FIRST RACKING COMPLETE - 02/11/16

 SECOND RACKING - NOT NECESSARY

    1 GALLON BOTTLED - 02/12/2016

 

 

Back To Menu

 

BANANA

 

 

 

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

    ANAEROBIC FERMENTATION STARTED 10/08/2015

    FERMENTATION ALMOST COMPLETE 14/09/2015

    FIRST RACKING COMPLETE 22/09/2015

 SECOND RACKING NOT NECESSARY 

    1 GALLON  BOTTLED 03/10/2015

 

 

Back To Menu

 

NECTARINE

 

 

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

    ANAEROBIC FERMENTATION STARTED 18/08/2015

    FERMENTATION ALMOST COMPLETE 26/09/2015

    FIRST RACKING COMPLETE 03/10/2015

 SECOND RACKING NOT NECESSARY

    2 GALLONS BOTTLED - 07/12/2015

 

 

Back To Menu

 

BLACKBERRY

 

 

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

    ANAEROBIC FERMENTATION STARTED 04/10/2015

    FERMENTATION ALMOST COMPLETE - 29/10/2015

    FIRST RACKING COMPLETE - 16/11/2015

 SECOND RACKING - NOT NECESSARY

    1 GALLONS BOTTLED - 07/12/2015

 

 

Back To Menu

 

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.

 

 

APPLE, BLACKBERRY AND SLOE

 

 

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

    ANAEROBIC FERMENTATION STARTED - 02/11/2015

    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.

 

 

Back To Menu

 

SLOE GIN

 

MAIN INGREDIENTS

70 cl bottle of Gin

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

 

 

Back To Menu

 

DANDELION

 

 

MAIN INGREDIENTS (To Make 1 Gallon)

3 Quarts of Dandelion flowers

Rind and juice of 1 Lemon

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

    ANAEROBIC FERMENTATION STARTED 20/04/2014

    FERMENTATION ALMOST COMPLETE 07/06/2014

    FIRST RACKING COMPLETE 30/06/2014

 SECOND RACKING NOT NECESSARY 

    2 GALLONS  BOTTLED 27/07/2014

 

 

Back To Menu

 

PINEAPPLE AND GRAPE

MAIN INGREDIENTS (To Make 1 Gallon)

1 ltr Pineapple Juice

     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

SUGAR

30ozs White Sugar

ADDITIVES

 1/2 Level Teaspoon of Tannin powder

 

 

    Pour the Pineapple and Grape Juice into a clean demijohn.

 

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

    ANAEROBIC FERMENTATION STARTED 09/03/2013

    FERMENTATION ALMOST COMPLETE  06/05/2013

    FIRST RACKING COMPLETE  22/05/13

    SECOND RACKING COMPLETE  13/06/13

    1 GALLON  BOTTLED  30/06/13

 

 

Back To Menu

 

CRANBERRY AND GRAPE

 

 

MAIN INGREDIENTS (To Make 1 Gallon)

        3 ltrs Cranberry (25%) and Grape (75%) 100% Juice 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

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

 

 

Back To Menu

 

MEAD

 

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

Make up must to 1 Gallon by adding 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 01/01/2013

FERMENTATION ALMOST COMPLETE 12/02/2013

FIRST RACKING COMPLETE 19/02/2013

SECOND RACKING COMPLETE  26/04/2013

1 GALLON BOTTLED  17/06/2013

 

 

Back To Menu

 

APPLE

 

MAIN INGREDIENTS (To Make 1 Gallon)

8lbs Cooking Apples

4ozs Barley

4ozs Chopped Sultanas

 Rind and Juice of 1 Lemon

OTHER INGREDIENTS

1 Level Teaspoon of Wine Yeast

1 Level Teaspoon Yeast Nutrient

WATER

1 Gallon of 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.

AEROBIC FERMENTATION STARTED 24/09/2011 SUGAR ADDED

ANAEROBIC FERMENTATION STARTED 04/10/2011 SUGAR ADDED

ANAEROBIC FERMENTATION CONTINUING 01/01/2012

FERMENTATION ALMOST COMPLETE. 21/01/1012

FIRST RACKING COMPLETE 28/01/2012

SECOND RACKING OF 3 GALLONS OF APPLE COMPLETE 28/02/2012

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

 

Back To Menu

 

ELDERBERRIES

 

 

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.

AEROBIC FERMENTATION STARTED 10/09/2011 SUGAR ADDED

ANAEROBIC FERMENTATION STARTED 24/09/2011 SUGAR ADDED

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 04/03/2012

COMMENCED BLENDING 1 GALLON OF 2011's ELDERBERRY WITH 1/2 GALLON 2011's APPLE AND 1/2 GALLON 2011'S GRAPE

 BOTTLING COMPLETE 05/04/2012

 

 Back To Menu

 

ELDERBERRY AND BANANA

 

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.

 

  Let the liquid cool before adding red grape juice, sugar, citric acid, yeast and yeast nutrient to the strained mixture.

 

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

    FIRST RACKING COMPLETE 10/10/2017 

 SECOND RACKING NOT NECESSARY

    1 GALLONS BOTTLED 31/10/2017

 

 Back To Menu

 

GRAPES

 

 

MAIN INGREDIENTS (To Make 1 Gallon)

4lbs Grapes, Red or White

6 - 10 Vine Leaves

OTHER INGREDIENTS

1 Level Teaspoon of Wine Yeast

1 Level Teaspoon Yeast Nutrient

WATER

1 Gallon of Water

SUGAR

31/2lbs White Sugar

 ADDITIVES

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 01/10/2011

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 28/02/2012

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

 

Back To Menu

 

 


Living On The Edge (North Somerset Nature)