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EASY WEIGH THE GROCERY STORE WITH SO MUCH MORE!
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Hello and welcome to the monthly series from your Home Wine and Beer Maker--Graham WINE MAKING IN AUGUST I have noticed in the greengrocers’ the first Gooseberries. So I suspect there will be a glut in a few weeks time. So my first recipe this month is:-- Gooseberry Wine Ingredients 3lb/1.35k fresh gooseberries 1 small tin White wine concentrate
1¾lb/800g granulated sugar 6½pts/3.7lt water 1tsp citric acid ½tsp wine tannin 1tsp Pectolase (pectic enzyme) Campden tablets 2tsp yeast nutrient 1pkt Youngs Germanic wine yeast Method Top and tail and then wash the gooseberries in warm water. Allow to cool. Crush the berries, add the citric acid, Pectolase and a crushed Campden tablet. Loosely cover and leave for a day. Stir in the tin of wine concentrate, tannin, yeast nutrient and yeast. Loosely cover, allowing first fermentation but not allowing any ingress of contamination, ensure the pulped fruit is below the surface of it’s liquid and now leave for three days. Strain the liquid/pulp through a sieve lined with muslin into a Demi-john (discard the fruit) add the sugar and top up to just below the shoulder of the Demi-john with tepid water. Fit a bung and airlock and move to a warm place. (Anywhere in a modern home is fine, an airing cupboard may be too warm) Allow to ferment out. When the fermentation is complete (ie. When 1 bubble is passing through the airlock every 30 seconds or more) move to a cooler place (with a concrete/stone floor) for 2 days. Now rack off (ie transfer to another clean Demi-john) and add another crushed Campden tablet. Leave in a cool place to become brilliantly clear. Syphon into bottles, label up and fit corks and sleeve with plastic shrinks. Prior to serving, chill well. A great drink on a summer’s evening My second August Recipe is: Cherry Wine
There are plenty available on the roadside around the Isle of Wight, so I must presume elsewhere in the UK. What you will need 4½lb/2kg Cherries 1 small tin white wine concentrate
1¾lb/800g granulated sugar 6pts/3lts water 1tsp citric acid ½tsp wine tannin 1tsp pectolase/pectic enzyme Campden tablets 1tsp yeast nutrient 1pkt Youngs’ white Bordeaux yeast Method Wash and stalk the cherries and place in a clean homebrew (20lt) bucket and cover with hot water. When cool mash the cherries and remove all stones. Add the citric acid, pectolase and 1 crushed Campden tablet. Cover and leave for a day. On completion of above add the tin of wine concentrate, wine tannin, yeast nutrient and the packet of yeast. Cover the bucket with either a clean tea cloth or the lid. (Not clipped down but loosely attached to one side only) Check on the pulp every day for 3 days, pushing the cherries below the liquid. Strain through muslin, squeezing to produce as much liquid as possible. Add in the sugar and stir well to dissolve into the liquid. Pour into a clean Demi-john and fit bung and airlock. Allow fermentation to proceed. When finished (ie. down to on bubble passing through the airlock every 30 seconds or more) move to a cool place for 3 days. (a concrete garage floor is ideal) Now, syphon into another clean Demi-john and add 1 crushed Campden tablet. Top up to Demi-john shoulder with tepid water. Shake well and return to cool place until the wine is brilliantly clear. Now, syphon into bottles, label up, corks in and sleeving on. Treat this wine as a dry white and you will enjoy it with Chicken and Salad
If you would like to suggest a personal wine recipe that we could try, please e-mail me. I would love to know what anyone thinks of my monthly attempts
I hope you enjoy the recipes and if you have any of your favourite wine recipes you would like to share with me, please email them. All the best to everyone *************** Cheers Graham I hope you enjoy my page. Please, if you want any advice or help don’t hesitate to drop me an e-mail. |
