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Living On The Edge                                                 WINERY


 

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APPLE

      APPLE, BLACKBERRY AND SLOE

BANANA

BLACKBERRY

     BLACKBERRY AND BANANA  NEW

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

 

 

 

Here we go again it's 2019 and there is already work to be done in the Winery.

 

There are 2 gallons of racked Apple ready for bottling and a gallon of Elderberry and Blackberry awaiting racking. In addition I am experimenting with a Blackcurrant Wine recipe using 'Ribena' as the source of the fruit juice and have 2 gallons of Blackcurrant currently fermenting in demijohns. Whilst on the subject of 'Ribena' during a tour of Thatcher's Cider at Sandford, North Somerset last summer I was surprised to see blackcurrants being processed to provide the juice for the manufacture of the blackcurrant soft drink.

 

February and the racked Apple wine has been bottled, the Elderberry and Blackberry racked and bottled and the Blackcurrant Wine is nearing the end of its fermentation period.

 

March , a quiet month in the winery patiently waiting for the Blackcurrant Wine to finish fermenting and making plans for another gallon or two of Dandelion Wine. According to folklore the flowers should be collected on April 23 (St Georges Day) for best results.

 

April and the freezer has yet again been plundered and the remaining Blackberries from the autumn of 2018 have been processed. I now have 1 gallon of Blackberry, and 1 gallon of Blackberry and Banana Wine currently fermenting.

 

The Blackcurrant Wine has now been bottled and dandelion flowers picked and processed for the Dandelion Wine I mentioned in April.

 

Prompted by the gift of a beer making kit from my son I have temporarily departed from my winemaking and have 5 gallons of IPA beer brewing. Brewing is something I haven't done for too many years to mention and I didn't have very good results then which is the reason I developed an interest in wine making.

 

May and the beer has brewed and after following the kit instructions is safely bottled in swing top bottles. No 'bottle bombs' yet. Initial samples were found to be clear, with just the right amount of gas and of excellent flavour.

 

The Blackberry, Blackberry and Banana and Dandelion Wines are nearing the end of their fermentation and will soon be ready for bottling. Good timing as the Strawberries  are starting to ripen in the garden.

 

June and all wines except the Blackberry which is waiting for empty bottles has been bottled and 2 gallons of Strawberry Wine must is awaiting transfer to demijohns for its anaerobic fermentation.

 

 

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 - 

 SECOND RACKING - 

    1 GALLONS BOTTLED - 

 

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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

 

 

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2018 and I have been busy already.

 

 The 4 gallons of Apple left to clear before racking at the end of 2017 have now been bottled and the freezer has been plundered for the Blackberries and Elderberries in storage since last Autumn.

 

I have 3 gallons of wine now fermenting in their demijohns, namely Blackberry, Elderberry and Elderberry and Blackberry.

 

We are now into April and only the Elderberry remains to be bottled. I have recently prepared a gallon of Banana which is now fermenting and am planning for this years production of Dandelion Wine.

 

Into May and the Elderberry has been bottled, the Banana has fermented, cleared and also bottled. Dandelion flowers have been gathered and processed and 2 gallons of Dandelion Wine have fermented, been racked and await bottling.

 

Into June and the Dandelion has been bottled, strawberries have been picked from the garden and processed resulting in 2 gallons of vigorously fermenting Strawberry Wine.

 

July and the Strawberry Wine has has been racked and bottled. The June drop and exceptionally hot weather continues and the Apple tree is looking extremely light of fruit. It's going to be the worst year since 1988 for home grown and produced Apple Wine  and will make it necessary to import fruit or juice for this years production.

 

In anticipation of a poor home grown Apple year in mid-August I have a gallon of Banana fermenting and  a gallon of Blackberry Wine from this years fruit already fermenting. Fingers crossed that there will be sufficient fruit for some Elderberry and more Blackberry as we move into autumn.

 

September and as anticipated the home grown Apple crop was insufficient but I did manage to forage enough from local hedgerows. I also managed to forage enough Elderberries and I now have 8 gallons of wine in production. In addition to Augusts Banana and Blackberry wine already in production there are now an additional 2 gallons of Apple from juice, a gallon of Apple from foraged green Apples, a gallon of Apple from foraged red Apples and 2 gallons of Elderberry.

 

Other than racking and bottling that should be the last major activity in the Winery this year.

 

November and Augusts Banana and Blackberry production has been racked and bottled, Septembers Elderberry similarly but the Apple is awaiting bottling after its first racking.

 

The freezer has been plundered again and containers of Blackberries and Elderberries foraged this autumn emptied in an effort to make some space for Christmas goodies . A gallon of Elderberry and Blackberry is now fermenting in a demijohn after 5 days of aerobic fermentation but using this time a blend of 1.5Kgs of Blackberries to 0.7Kgs of Elderberries.   

 

 

 

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

 

 

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Where did that year go? 2017 and I have not long finished bottling 2016's efforts and with spring approaching my thoughts now are now turning to more Dandelion Wine . Will definitely be using the yellow petals of the flower only as doing this produces a finished wine with less bitterness in the after taste.

 

25/04/2017 and 3 gallons of Dandelion Wine are currently fermenting in demijohns. Racked and bottled 07/06/2017.

 

Next up for production is another gallon of Banana Wine which is becoming a favourite of mine and as of 22/06/2017 it is currently fermenting. Racked and bottled 26/07/2017.

 

I also have plans to produce another gallon or two of Blackberry Wine using the berries picked last September / October which are hiding somewhere in the freezer. Aerobic Fermentation started 20/06/2017 racked and bottled 01/08/2017.

 

After a bumper crop of home grown Strawberries this year and having made sufficient Strawberry Jam with the surplus I will try my hand at my first gallon of Strawberry Wine . Racked and bottled 20/08/2017

 

The autumn foraging season is now in full swing and I have already have Apples, Blackberries, and Elderberries safely gathered and stored in the freezer in addition to those already fermenting in their demijohns. I recently found an interesting recipe for Elderberry and Banana Wine which I will experiment with later this year using this years surplus Elderberries.

 

The end of October and 2 gallons of  Elderberry and 4 gallons Apple wines have been racked and 1 gallon of Elderberry and Banana Wine and another gallon of Blackberry Wine bottled.

 

We are now into December and the only wine left in production is the 4 gallons of Apple which is proving slow to clear but it's getting there. Will soon be rummaging in the freezer for the Blackberries and Elderberries in storage in preparation for an early start to wine making in 2018.

 

 

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

 

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It is 2016 already and last years wines have fermented, been racked, sampled and safely bottled.

 

I continue to be successful with Dandelion Wine and have again decided to produce another gallon or two this year. Like last year I will be making another variation to the recipe and will be using the yellow petals of the flower only to see if this has any effect on the finished wine. The quality of last years Banana Wine convinced me to produce another gallon to the same recipe and this was bottled in July. The Nectarine Wine produced last year was very interesting and very palatable as by accident it had Prosecco Frizzante like characteristics, needless to say there is more to the same recipe currently clearing after its first racking.

 

Another cool and windy growing season has resulted in mediocre crops of Apple, Blackberry and Elderberry of varying quality. After several excursions to my usual sources for the necessary ingredients I currently have the following wines fermenting.

4 gallons of Apple, 2 gallons of Elderberry, 1 gallon of Blackberry and 1 gallon of Blackberry, Blackcurrant and Elderberry.

 

 

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

 

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It is now January 2015 and I am now reaping the rewards of my later 2014 foraging and in the process of blending and bottling 

Apple and Elderberry wines produced from 2014's good crop of Apples from the garden and Elderberries from the local hedgerows.

 

After 2014's success with Dandelion Wine I repeated the recipe in May of 2015. I also attempted a 1 gallon variation on the recipe by substituting 16 ozs of white sugar with an equivalent quantity of honey.

Can't wait to sample the result !

 

This cool and windy year has produced a poor crop of Elderberries. However, Apples are abundant and I have made good use of those from the garden.

 

This month (September) I have 8 gallons of wine in various stages of fermentation. Namely 1 gallon of Banana, 2 gallons of Nectarine, 2 gallons of Elderberry and 3 gallons of Apple.

 

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

 

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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

 

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This month (October) to supplement the poor harvest of Elderberries I have picked some Blackberries to produce a few more bottles of red using the following recipe.

 

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

 

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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.

 

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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

 

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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

 

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2013 and it's disappointing to report that 2012's exceptionally wet and cool summer has produced a very poor crop of Apples from the garden, a poor crop of Elderberries from my local hedgerows and a non existent crop of Grapes from my partner's greenhouse. There is therefore none of my usual wines currently in production so I have been looking for some interesting recipes for wines to make using ready available ingredients.

 

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

 

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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

 

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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

 

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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

 

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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

 

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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

 

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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

 

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Living On The Edge (North Somerset Nature)