Seasonal Wine Recipes for January/February?

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Seasonal Wine Recipes for January/February?
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cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Jan 05, 07 4:18 pm Post subject: Seasonal Wine Recipes for January/February?

First we had 'wild food' articles month by month (and a winter one when things don't change so much).

Then we had what to do on the plot each month...

Having chewed this over for a while, I think we've got a tentative plan for a 'month by month' homebrew guide.

So, I would really appreciate it if you could all spare a few moments to post some of your recipes for February brewing here, then we'd be off to a flying start.

Cheers!

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Jan 05, 07 4:49 pm Post subject:

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.

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Fri Jan 05, 07 4:51 pm Post subject:
Good oh, I was going to ask for a parsnip wine recipe.

gil
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Joined: 08 Jun 2005
Posts: 18409

Posted: Fri Jan 05, 07 4:53 pm Post subject: Ginger Solstice Wine

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

gil
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Joined: 08 Jun 2005
Posts: 18409

Posted: Fri Jan 05, 07 4:57 pm Post subject: Pomegranate wine

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

gil
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Joined: 08 Jun 2005
Posts: 18409

Posted: Fri Jan 05, 07 5:05 pm Post subject: Winter Solstice wine

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

gil
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Joined: 08 Jun 2005
Posts: 18409

Posted: Fri Jan 05, 07 5:12 pm Post subject:

Candlemas wine (Seville orange) 1 gallon

7 seville oranges (rind and juice)
3 sweet oranges (ditto)
1 small piece root ginger (optional)
9 dried apricots
2.75 lb sugar
5oz chopped sultanas
1 litre red grpae juice (white is good too)
1/2 mug black tea
yeast starter, YN, PE

Method pretty much like the other citrus ones above
Peel / derind the oranges, chop up flesh, and pour on boiling water, add chopped apricots, sultanas and bashed ginger if using.... take it from there

gil
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Joined: 08 Jun 2005
Posts: 18409

Posted: Sat Jan 06, 07 9:52 pm Post subject:

Come to think of it, listening to the wind and rain outside with the stove going, has anyone got a good recipe for a madeira-type wine, or something to partner left-over Xmas cake ?

Also strikes me that now would be a good time to make wine using dried fruit left over from the festive season, e/g/ figs or dates etc., and ingredients like tea (as a main ingrediwnt rather thn just a source of tannin) that are to hand all year round, but get overlooked when there is plenty of fresh, seasonal fruit or other.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Jan 10, 07 1:58 pm Post subject:

Heres a Sweet Seville Orange wine recipe:
15 Seville Oranges
2 Lemons
4lb Sugar
1 teaspoon yeast nutrient
1 cup strong tea
Pectozyme
Yeast
Almost a gallon of water

Peel 8 of the oranges and throw the peel away. Cut all of the oranges and lemons up and put them in a sterile bucket, ideally inside a nylon straining bag. Boil the water with sugar, yeast nutrient and tea, pour this on to the fruit and cover tightly. When its cool, add the yeast and enzyme, and cover again. Stir it daily, for about 10 days, and then rack it into a demi-jon. Ferment out as per any wine; this one is better done in a darkened demi-jon if you haveone.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Jan 10, 07 2:02 pm Post subject:

This is one that I believe my dad made years back, with cheap dates bought after Christmas

Date Wine
3lb dates
2lb sugar
Juice of 2 lemons
1 cup strong tea
1 gallon water
pectic enzyme
1 teaspoon yeast nutrient
yeast

Boil the water, sugar, lemon juice, nutrient and tea. Pour this on to the (chopped up) dates, ideally in a straining bag. Add yeast when cool, and ferment on the pulp for 4-5 days. Rack off and ferment out as normal.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jan 15, 07 9:16 am Post subject:
Looking for reliable recipes for the following wines: Jerusalem artichoke Salsify Leaf Beet Parsley All of these are things you may end up using up in a hurry in February... Come on guys, don't make me phone my dad for advice. He'll gloat.

gil
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Joined: 08 Jun 2005
Posts: 18409

Posted: Mon Jan 15, 07 12:23 pm Post subject:
And tried and tested recipes for these, too, please : Beetroot Ginger and chilli (Sally in Wales, you mentioned this one as good - sounds as though it would make a good 'winter warmer')

gil
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Joined: 08 Jun 2005
Posts: 18409

Posted: Mon Jan 15, 07 12:48 pm Post subject:

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.

Silas

Joined: 29 Oct 2004
Posts: 6848
Location: Staffordshire

Posted: Mon Jan 15, 07 12:56 pm Post subject:

gil wrote:

And tried and tested recipes for these, too, please :

Beetroot
Ginger and chilli (Sally in Wales, you mentioned this one as good - sounds as though it would make a good 'winter warmer')

I made some beetroot wine some years ago - it was pretty disgusting actually

If you don't keep it in dark bottles it goes a particularly attractive shade of brown (ugh)

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jan 15, 07 1:15 pm Post subject:

gil wrote:

And tried and tested recipes for these, too, please :

Beetroot
Ginger and chilli (Sally in Wales, you mentioned this one as good - sounds as though it would make a good 'winter warmer')

I have good ones for beetroot and for ginger, I'll dig those out later.

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