For more info winemakers@fsmail.net

Beetroot Wine

( Griffs Grog)

 

Ingredients

2.5 lbs beetroot

2 teaspoons citric acid

2.75lbs sugar

1ltr red grapejuice

Pectolase

Yeast & nutrient

Water to 1 gallon

 

Method

Slice  clean beetroot then gently simmer in about 4pints of water for 1 hour, when cool (70f/21c) adding pectolase or similar plus citric acid, leave for 24/36 hours before straining throgh flour sieve into demijohn, now add yeast & nutrient and wait for fermentation to commence. When  the must (juice) is fermentig strongly add sugar. It is best to dissolve sugar in about 1 pint of boiling water, add to must when cool. This will present a strong fermentation for 2 or 3 days, when it slows down add grapejuice over 2days, top up with cooled boiled water or grapejuic as required - grapejuice is better. Allow to ferment out using normal winemaking procedures.

This shoud produce a rich full bodied wine.

 

Pineapple Lime & Honey

( Jules Jollop)

Ingredients

1 Well ripened pineapple

2 Limes

340 Grammes honey

1.5 pounds sugar

1 Ltr White grapejuice

Yeast & nutrient

Pectolytic enzyme

Water to 1gallon

Method

Wash and chop pineapple and place in bucket together with juice and zest of limes, pour over 4 pints of boiling water, when cool ( 21c/70c) add pectolytic enzyme, after 24/36 hours add yeast and nutrient, leave in bucket for 4/5days stirring often before straining into demijohn. Dissolve sugar and honey in no more than 1pint of boiling water and allow to cool before pouring in demijohn, when fermentation quietens add grapejuice over 2 days. Follow normal winemaking methods until completion of fermentation.

Should produce a light medium summers evening type wine. May be sweetened with sugar or honey to taste after fermentation.

 

 

Carrott Whiskey

Recipe supplied by Kate and Richard Edge

Ingredients

 6lbs Carrotts

2 Large Oranges

2 Large Lemons

4lbs Sugar to be added in stages - see recipe

3/4lb Raisins

1lb Clean Wheat

Amyylase

Pectolase

General purpose yeast

Method

Wash but do not peel carrotts, slice into 1/2 inch pieces, put into large pan and cover with water, bring to boiland simmer till tender, slice oranges, lemons and mince raisins, wash wheat to remove dust, pour intoclean bucket along with half the sugar.

When the carrotts are tender strain WITH CARE the liquid into the bucket and stir till all the sugar is dissolved, cover and allow to cool. When cool add the other ingredients and ferment for 7 days stirring often. After this time rack into demijohn and top up when fermentations quietens, ferment to 1010 then add 1/2lb sugar. stir to dissolve repeating until all sugar is used up, rack as required. The final gravity should be 1030.

Note, when carrotts are cool bag and use for winter casseroles.

 

Elderflower Wine

Ingredients

 3/4 Pint Elderflower Petals (pressed down lightly)

3.5lbs Sugar

1/2lb  Raisins or 1/4 Pint White Concentrate or 1ltr grapejuice

3 Lemons

1 Teaspoon Grape Tannin or 1/4 pint cold tea

Yeast and Nutrient. -A good nutrient is essential to ensure no stuck fermentation 

1 Gall/ 5ltrs Water

 Method

Gather  the flowers on a sunny day when they are fully opened. Trim of stem with scissors until you have 3/4 pint(pressed down lightly) of petals. Bring the water to the boil and pour over the flowers, add sugar,chopped raisins/concentrate and lemon juice.

When cool (70F, 21C) add good quality yeast, tannin and nutrient. Cover well and leave to ferment in warm place for 4 or 5 days, then strain into demijohn and follow normal winemaking procedures.

Tip

It might be best to add sugar in stages to prevent stuck fermentation with the large amount of sugar

  

   Seasonal Recipies Jan/Feb

Seville Orange Wine Aperitif

1kg Sugar

12 Seville Oranges

1ltr Grape Juice

Yeast and  usual additives

Water to 1Gallon

Method

Use the juice of 12 and the zest of 6 oranges,  wash well  to remove any preservative. Add to about 2 litres of cooled boiled water with yeast, nutrient and other additives. Cover, stirring often for about 5 days, then strain into a demijohn, dissolve sugar in 1 litre of boiling water and add when cool. you might get a very strong fermentation surge at this point so delay fitting air lock until it quietens, after a few days top up with the grape juice, if futher topping up is needed grape or orange juice is better than water. Generaly there is not much sediment with this recipe so a single racking is often enough. It should turn out to be a very good aperitif, but an extra few ounces of sugar makes a pleasant medium sweet wine. If you like experimenting try making a gallon with white and another with red grape juice.

This wine has won many awards at federation shows.

 

Mixed Fruit Dessert

Ingredients

3Kgs Mixed Fruit -Obtained from Julian Graves, cheap, near sell by date.

1.5 Kgs Sugar

Juice of 2 Lemons or 2 teaspoons of citric acid

High alcohol yeast + nutrient

Pectolase

Water

Grapejuice - for topping up

Method

Chop fruit or use blender and then simmer in about 4 pints of water for about 15 minutes, allow to cool before anymore action. Pour into bucket with lemon juice and pectolase, make up to about 6pints with cooled boiled water, add yeast and nutrient after a good 24 hours, stir often for 6 or 7 days until fermentation slows (if made in warm weather 3to4 days will suffice), keep covered well. Strain into demijohn and take out a pint or so of the juice to dissolve 1/2 the sugar in and then with sugar dissolved add to demijohn. Add the rest of sugar in 2 stages as fermentation continues, don't be impatient, a lot depends on the temperature as to when to add it. It gives a heavy sediment and it might need racking before all the sugar is added. It is better to top up with grape juice, but any fruit juice is better than water. Ferment to finish.

Note. Save the fruit to ferment a 2nd brew of social type wine, just simply add 3lbs of dissolved sugar with usual additives, the yeast from the 1st brew should be enough to restart fermentation. For those of you at the March meeting you know the result.

 

This wine came second at The Central Counties and The BPBS shows beaten only by Charlie Hills Red Dessert