Saturday, 22 October 2011
Monday, 10 October 2011
Marrow rum racking
Very strong tasting already! Hardly any water added at any stage. Added about 200g dem sugar. Going to store this away now and hope continues fermenting in good time and matures/mellows.
Sunday, 2 October 2011
Recipes for Elderberry wine
I used these recipes this autumn to make our elderberry wine:
Elderberry Wine ala BBC H2G2 (http://www.bbc.co.uk/dna/h2g2/A3795690) I added a kg of extra sugar to this as the recipe left it out, but other recipes on the internet also using raisons called for it, so I added - hopefully won't end up with syrup!
There are any number of recipes for elderberry wine, but this one can be drunk either hot or cold.
Ingredients:
1 kg (approx 2lb) elderberries, stripped from stems
4 1/2 litres (one gallon) of water
454g (1lb) of raisins
Pinch of ground ginger
Six cloves
1/2 tsp of wine yeast (eg, Burgundy)
150 ml (1/4 pint) of brandy
Method:
Rinse the berries in cold water, and place them in a large plastic container. It's essential to remove every last piece of stalk, which can impart a bitter taste to the wine.
Boil the water, pour it over the berries and leave it to stand for 24 hours.
Press the mixture through a muslin cloth.
Put the juice and all the other ingredients, apart from the brandy and yeast, into a preserving pan and simmer gently for an hour, skimming when necessary.
Allow the mixture to cool and, when it is lukewarm, stir in the yeast. Transfer it into a fermentation jar, top up, fit an air lock and leave to stand in the dark for two weeks.
Rack off into a clean vessel and add the brandy. Then siphon off into clean, corkable wine bottles.
This wine is best if allowed to mature for a few months - so Christmas is a good time to bring it out.
Elderberry Wine Recipe (http://www.lowcostliving.co.uk/home-brewing/recipe-elderberry-wine.php)
Ingredients:
2½ lb elderberries
Campden tablets
2¾ or 3 lb sugar
Wine yeast
Nutrient
Water
Method:
Strip the elderberries from the stalks and wash well.
Put into a fermenting bin and crush. Pour on 4 pints of water. Add 1 campden tablet, crushed and dissolved in a little warm water.
Boil half of the sugar in 2 pints of water for 2 or 3 minutes and, when cool, mix into the pulp.
Add the yeast and nutrient and cover and allow to ferment for 5 days, stirring daily.
Strain and press and return to a clean fermenting bin.
Boil the rest of the sugar in 1 pint of water for 2 or 3 minutes and, when cool, add to the rest.
Cover again and leave for 3 or 4 days.
Pour carefully into a gallon jar, leaving as much deposit behind as possible.
Fill up the jar with cooled, boiled water to where the neck begins.
Fit a fementation lock and leave until fermentation has finished.
Rack, as necessary, and add 1 Campden tablet after the first racking.
Syphon into bottles.
Makes 1 gallon of wine.
Elderberry Wine ala BBC H2G2 (http://www.bbc.co.uk/dna/h2g2/A3795690) I added a kg of extra sugar to this as the recipe left it out, but other recipes on the internet also using raisons called for it, so I added - hopefully won't end up with syrup!
There are any number of recipes for elderberry wine, but this one can be drunk either hot or cold.
Ingredients:
1 kg (approx 2lb) elderberries, stripped from stems
4 1/2 litres (one gallon) of water
454g (1lb) of raisins
Pinch of ground ginger
Six cloves
1/2 tsp of wine yeast (eg, Burgundy)
150 ml (1/4 pint) of brandy
Method:
Rinse the berries in cold water, and place them in a large plastic container. It's essential to remove every last piece of stalk, which can impart a bitter taste to the wine.
Boil the water, pour it over the berries and leave it to stand for 24 hours.
Press the mixture through a muslin cloth.
Put the juice and all the other ingredients, apart from the brandy and yeast, into a preserving pan and simmer gently for an hour, skimming when necessary.
Allow the mixture to cool and, when it is lukewarm, stir in the yeast. Transfer it into a fermentation jar, top up, fit an air lock and leave to stand in the dark for two weeks.
Rack off into a clean vessel and add the brandy. Then siphon off into clean, corkable wine bottles.
This wine is best if allowed to mature for a few months - so Christmas is a good time to bring it out.
Elderberry Wine Recipe (http://www.lowcostliving.co.uk/home-brewing/recipe-elderberry-wine.php)
Ingredients:
2½ lb elderberries
Campden tablets
2¾ or 3 lb sugar
Wine yeast
Nutrient
Water
Method:
Strip the elderberries from the stalks and wash well.
Put into a fermenting bin and crush. Pour on 4 pints of water. Add 1 campden tablet, crushed and dissolved in a little warm water.
Boil half of the sugar in 2 pints of water for 2 or 3 minutes and, when cool, mix into the pulp.
Add the yeast and nutrient and cover and allow to ferment for 5 days, stirring daily.
Strain and press and return to a clean fermenting bin.
Boil the rest of the sugar in 1 pint of water for 2 or 3 minutes and, when cool, add to the rest.
Cover again and leave for 3 or 4 days.
Pour carefully into a gallon jar, leaving as much deposit behind as possible.
Fill up the jar with cooled, boiled water to where the neck begins.
Fit a fementation lock and leave until fermentation has finished.
Rack, as necessary, and add 1 Campden tablet after the first racking.
Syphon into bottles.
Makes 1 gallon of wine.
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