Well now, where to begin. Serena has been on at me to write this post for ages and I have finally run out of excuses. Its not that I haven't wanted to write it - I just haven't found the time. Well my blogging laziness is another story. Way back in August we pick a whole load of fruit, from which we've made jams, jellies, vinegar and liqueurs. What Serena hasn't mentioned in her previous post was my little side project.
As I think I mentioned before, I'm very interested in drinks and have wanted to have a go at home brewing (both wine and beers) for a while. In our flat we didn't really have the space to store a load of demijohns and fermenting buckets. As soon as we moved in early August I was off down the local brew shop hatching plans like a for future concoctions.
Seeing as it was still summer, I decided to start by making some country wines instead of beers. The first was a blackcurrant wine. This used about 1.5 kg of the blackcurrants that we picked. The fruit was roughly crushed in a bucket with a potato masher, over which 4.5L of boiling water (into which 1.75 kg of sugar had been dissolved) was poured. When this had cooled to room temperature a tsp of pectic enzyme was added followed by wine yeast the next day. The must was left for 5 days before being strained into a demijohn.It being the first time that I've done this, I was a little unsure at which point to rack the wine. After a lot of uncertainty I racked the wine after 1.5/2 months. Maybe I could have left it longer but I figured racking too much couldn't be too bad.
We have also been out picking as much fruit from the hedgerows this summer/autumn as we could. I think Serena is going to post about that soon so I will say no more, except that I also have a blackberry and elderberry wine on the go. This time I merged the recipes from three different books as I couldn't find an individual one that I liked the look of. I used 1kg of blackberries, 1kg elderberries and 1.5 kg of sugar dissolved in 4.5 L of boiling water. This wine is the most amazing purple colour. Really hope that they both turn out ok......
Sunday, 26 October 2008
So what did we do with all that fruit? Part 4 - Blackcurrant wine
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1 comment:
I love blackberry wine and would be really interested in making my own.
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