Friday, 11 September 2009
This is a great wine to make at this time of year. Quite often, not all the wild/foraged fruits are ripe at the same time, so you often end up with not enough of one or even two kinds to make a full gallon of wine. This recipe ensures you don't miss out on anything, and all sorts of things can be put in the mix - just make sure you know what you're picking ofcourse, and if you're not 100% certain, my advice is to leave it alone and find something else, just to be on the safe side.
The wine in the picture was started this afternoon - rowans, rosehips, elderberries, white elderberries, crab apples and bullaces. Technically speaking not a true wild hedgerow wine, as all the fruit was gathered from the front and back gardens - all part of the plan to have a closed - loop self-reliant garden, though, and it's all coming together :)
So..........for one gallon:
about 4lbs or so of mixed fruit - pick over, remove stalks, insects, etc
2 1/2 lbs sugar
1 gallon of boiling water
1 heaped tablespoon dried yeast
Put prepared fruit into a clean bucket with the sugar and pour over the boiling water. Stir well to dissolve the sugar, add the sliced lemons. cover, and leave to cool to blood heat, then stir in the yeast. Cover again and leave in a warm place for 4 - 5 days, then strain into a demi-john and ferment out. Rack off after about 6 weeks, leave another 3 or so, then bottle and (try and LOL) leave for 6 months before drinking.
Why not give it a go, and we could have an online wine tasting next year? LOL
ps - there's one sliced tangerine in the bucket above, as it was going a bit squishy in the fruit basket - waste not want not, get it in the bucket!! LOL
Posted by MrsL at 20:58