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cab
Joined: 01 Nov 2004 Posts: 32429
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cab
Joined: 01 Nov 2004 Posts: 32429
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Posted: Fri Jan 05, 07 4:49 pm Post subject: |
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I'll start off...
Parsnip Wine
4lb. parsnips.
3lb. sugar.
1. gallon water.
1. lemon.
1/2 lb. raisins.
campden tablets.
1teaspoon yeast nutrient.
This is best made in February or March, with any leftover parsnips that you haven't dug up yet.
Wash the raisins, chop them coarsely or bung them in a blender, and boil them gently in enough water to cover them for 20 minutes, topping up if you need to. Strain the raisins out and keep the juice.
Scrub the parsnips clean, slice them fairly thinly (don't peel) and boil in the rest of the water till tender. Remove the parsnips (they're good and eatable, mash with some butter and nutmeg for dinner!) and add into the water your sugar, lemon zest and juice, and yeast nutrient. Boil it for 10 minutes or so, and then put it into your fermenting bucket. Stir in a broken up campden tablet when its a bit cooler. Cover tightly and leave it till tomorrow, when you need to activate the yeast and pitch it in. Ferment and rack as normal. If clearing is slow, add in pectic enzyme or amylase.
Parsnip wine is good about 6 months after bottling, but it needs a year to reach its prime. |
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42207 Location: North Devon
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gil Downsizer Moderator
Joined: 08 Jun 2005 Posts: 18409
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Posted: Fri Jan 05, 07 4:53 pm Post subject: Ginger Solstice Wine |
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Ginger Solstice Wine 1 gallon
Only just put this one on, so no idea how it will turn out. Was an exercise in using up leftover bits and bobs.
Edited to add : And it is wonderful !
7.5 oz root ginger
5oz sultanas
1 banana
14 dates and the stones of 6 of them
2 cloves,
some bits of cinnamon stick
10 juniper berries
1 bayleaf
8 dried apricots
juice of 1 lemon and 2 satsumas
1/2 mug strong black tea
2.75lb sugar
1 litre white grape juice
yeast starter, pectic enzyme
1. Bash ginger, chop apricots and sultanas, add to 2 pints boiling water with the spices, and dissolve 1/2 kg of sugar therein.
2. Boil up chopped banana nad dates in 1/2 pint water, and strain into the above mix, with date stones
3. When cool, add pectic enzyme, lemon and satsuma juice, black tea, and the yeast starter.
4. Ferment on pulp for 5 days
5. Strain off, add 1 litre grape juice, and 1/2kg + 8oz [i.e. the rest of the] sugar dissolved in 1 pint of water. (At this point the SG when I made it was 1084)
6. Put in a DJ under airlock to ferment out.
7. etc.
Last edited by gil on Tue Dec 01, 09 5:53 pm; edited 2 times in total |
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gil Downsizer Moderator
Joined: 08 Jun 2005 Posts: 18409
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Posted: Fri Jan 05, 07 4:57 pm Post subject: Pomegranate wine |
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Pomegranates are in season from November to January
This turned out so well last year that I had to make some more, using the exact same recipe :
Ingredients :
10 medium pomegranates
12 dates (and 6 of the stones)
juice of 1 orange (or 3 satsumas) and 1 lemon
1 banana
2lb 12oz sugar
1/4 mug black tea
yeast starter, yeast nutrient, pectic enzyme, sulphite (if using)
1. Scoop flesh out of pomegranates into sterilised fermenting bucket
2. Chop up dates, retaining 6 stones, chop banana - heat with 1/2 pint of water in a pan.
3. Sieve into bucket
4. Add 2 pints boiling water to bucket mix and mash
5. When cooler, add citrus juices, tea, PE, and sulphite if using
6. Leave overnight in a warm place to steep
7. Boil up 2.5 pints water, add sugar to dissolve, and add to bucket
8. When it no longer smells of sulphite, add 1 tsp YN and a yeast starter
etcetcetc
Last edited by gil on Tue Dec 01, 09 5:55 pm; edited 1 time in total |
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gil Downsizer Moderator
Joined: 08 Jun 2005 Posts: 18409
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Posted: Fri Jan 05, 07 5:05 pm Post subject: Winter Solstice wine |
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Winter Solstice wine, 2007: 1 gallon
4oz root ginger
12 clementines
4oz dried apricots
rind and juice of 2 oranges
juice of 2 lemons
8oz chopped raisins
bits of cinnamon stick
2.5lb sugar
1/2 mug strong black tea
2 cloves
1/2 pint white grape juice
yeast starter, 1 tsp pectic enzyme, 1 tsp yeast nutrient
1. Crush and boil root ginger in 2 pints water, add chopped apricots and raisins, cinnamon and orange peel, when cool add 1/2 tsp pectic enz
2. Peel clementines, crush, pour on 1pint boiling water, steep for 12 hrs, strain into above mix, when cool add 1/2 tsp pectic enz
3. put the whole lot into a sterilised bucket with the orange and lemon juice. Add 1/2kg sugar as syrup in 1/2 pint water, and the tea
4. Add yeast starter amnd yeast nutrient.
5. Ferment on the pulp for 5 days
6. Strain into a DJ, add the rest of the sugar as syrup in 1 pint water, and top up to a gallon with grape juice
7. Ferment out, rack etc
Last edited by gil on Tue Dec 01, 09 5:54 pm; edited 1 time in total |
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gil Downsizer Moderator
Joined: 08 Jun 2005 Posts: 18409
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gil Downsizer Moderator
Joined: 08 Jun 2005 Posts: 18409
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cab
Joined: 01 Nov 2004 Posts: 32429
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cab
Joined: 01 Nov 2004 Posts: 32429
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cab
Joined: 01 Nov 2004 Posts: 32429
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gil Downsizer Moderator
Joined: 08 Jun 2005 Posts: 18409
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gil Downsizer Moderator
Joined: 08 Jun 2005 Posts: 18409
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Posted: Mon Jan 15, 07 12:48 pm Post subject: |
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Here's a recipe for Sorrel wine that might work for Leaf Beet.
It turned out drinkable, tastes good, though not much like sorrel as a vegetable. Only problem I had was clearing it - still opalescent (so not too cloudy in the end) - this might have been the sultanas, so you could use 1 litre white grape juice instead.
1 gallon Sorrel (or Leaf Beet) wine :
1lb of sorrel / leaf beet leaves
1lb sultanas, chopped or 1 litre white grape juice
juice of 1 lemon
1/2 pint strong black tea
2.75 - 3lb sugar
yeast, yeast nutrient
1. Wash and shred the leaves, put in sterilised bucket (with sultanas if using)
2. Pour on 2 pints boiling water.
3. Dissolve 1/2 kg sugar in 1 pint water, and add.
4. When cool, add yeast starter.
5. Ferment on the leaves for 6 days
6. Strain mix off leaves.
7. Add tea, lemon juice, grpae juice, rest of sugar as syrup, and top up to 1 gallon
8. Leave to ferment out, rack a couple of times, bottle. |
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Silas
Joined: 29 Oct 2004 Posts: 6848 Location: Staffordshire
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cab
Joined: 01 Nov 2004 Posts: 32429
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