As blogged in 06 I made an attempt to make wine from various free sources, Vegetables from the allotment and fruit from the hedgerows and fields. On the whole I would consider it a success. I made wine from Nettle, Dandelion, Plum, Damson, Rhubarb, Pear and Apple.
I executed the same process for all the wines and used, more or less, the same recipe. Stage 1: Take the fruit or veg, wash the dirt off and shake to remove the excess. Chop the up the fruit or veg into smaller portions, usually about 1 inch cubes [25mm] or bruise the fruit or to break the cell walls. This all goes into a big bucket followed by any other ingredients, sugars and boiling water. They are given a vigorous Stir and left for a week in a warm place.
Stage 2: After a week [5 days] I strain the mixture through a muslin cloth. I add the required amount of Yeast, another stir and then bottle the liquor into a demi-john [DJ] and fit an air lock. I put a luggage tag on the bottle with the date of transfer to DJ and the specific gravity.
Stage 3: Stand back. The DJ's live in the garage which is quite warm. When the fermentation dies down to a stop, I rack the liquor into another DJ and refit the air lock. The new DJ sits in the garage for as long as it takes to stop fermenting completely and become clear. If I find that during this period that a lot of sediment is collecting at the bottom of the DJ I will rack into another DJ. At each racking I record, on the tag, the date and specific gravity.
Stage 4: Bottling. I do not throw out any wine bottles that we might buy. I try to collect similar wine bottles by shape and colour. I try to achieve sets of five. When the time comes I syphon off the wine in to the bottles and cork. I like to have corks in bottles but I will use screw caps if I have a set of five. Then I hang a label round its neck. The label says what sort wine, date and specific gravity. The bottles go out to my shed to "have a little rest". The rest can be anything from 3 to 6 months. The run up to Christmas is the time to have a tasting. Depending on the tasting the bottles are rearranged in the shed so the "drinkers" are near the door and the "resters" are further away.
Stage 5: Have friends round and pop a few corks. If you can manage that with a warm summer evening, goodies from the allotment you are in my idea of heaven.
How did they do?
Nettle: A little dry for my taste but I have a sweet tooth. It is getting better with age.
Dandelion: Rich and medium sweet. A bit like a light sherry.
Damson: Rich, deep and sweet but with the sharp fruity acid at the end.
Yellow Plum: Everyone's favorite. Light, fruity, quite sweet but with body.
Rhubarb: A bit insipid. It is not punchy like those above. Very dry with the slight hint of Rhubarb.
Pear: Just bottled. At his stage it is light and clear. It is dry with a hint of fruit.
Apple: Still in the DJ but on sampling dry and fruity. Just waiting for corks for the bottles.
I am not sure I would do nettle again however if it is getting better in the bottle perhaps I should make more and lay in down for longer. I would do all the others again but limit my self to one DJ [Five bottles] of each.
I intend to do Broad Bean, Pea pod, Parsnip and maybe Potato wine this year as well as the fruit wines. I do not think I will be able to resist making several DJs of Damson. I have a good supply so their is plenty for Wine, jam and gin.
The other tipple that has gone unmentioned is the Sloe Gin. For this you need a DJ, a kilo of Sloes that have been frozen and thawed and kilo of sugar. Put the sloes and sugar in a clean DJ and top it up with cheap gin. In fact it seems to be better the cheaper gin. Try Aldi or Netto gin [£7 per bottle]. Stick a bung in the top, it does not need an air lock. Shake the DJ every day until the sugar is dissolved. The shake the DJ up once a week thereafter. I started mine in the autumn and it was ready for Christmas day. I bought a 1 pint decanter to display and serve the Sloe Gin. It is beautiful shade of Crimson. A gallon of Sloe Gin goes a long, long way. I am think of doing the same process except with Damson as the fruit. I have some sloes in the freezer from Christmas so I am considering getting a DJ going very soon so it has 6 months to infuse.
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