52lb Sugar
154 pints water
12 tsp pectalose
Day 1 - 19/09/2013
Total of 2 pounds of Damsons were placed in 4 fermenters, and equal amounts of sugar. Ended up with 20 Gallons of wine, roll on the Pitching tomorrow !
Thursday, 19 September 2013
Sunday, 6 November 2011
Apple Wine
I slightly altered a recipe I found on the interner. Omitting grape concentrate and campden tablet but used boiling water rather than cold. Used 8lb of Bramleys off Kev and 8lb of yellow ones off Paul Mason and doubled the recipe below.
Recipe (for 1 gallon):
- 8lb of mixed apples
- 2lb of sugar
- 1 tsp pectolase
- Youngs white wine yeast
- 1tsp yeast nutrient
Chopped 16lb of apples and added them to 8 pints of boiled water. Dissolved 2 tsp of pectolase in a cup of water and added to the apples. Then boiled 2 pints of water and dissolved 4lb of sugar into it and added to the bucket.
Covered with lid.
Day 2 - 07/11/11 - pitching
Added 2tsp of yeast nutrient dissolved in a cup of water. Then added 5g sachet of yeast, leaving it for 15 minutes until stirring in.
Day 9 - 14/11/11 - straining
Have been stirring it once a twice a day.
Strained through a sieve into a fermenting bucket then squeezed the remaining fruit through muslin. Left with just under 3 gallons. Fitted an airlock and it's bubbling away nicely.
Strained through a sieve into a fermenting bucket then squeezed the remaining fruit through muslin. Left with just under 3 gallons. Fitted an airlock and it's bubbling away nicely.
Day 78 - 27/01/12 -racking off
Finally got round to racking off the wine into demijohns. Only managed to get one and a half gallons as the rest was thick sediment. It had been left in the bucket for a while and in hindsight I think earlier and frequent transferring would be better.
What remains is a little cloudy still. Tastes quite dry and sharp with a hint of farmhouse cider.
Saturday, 24 September 2011
Damson wine
Picked 25lb of damsons today in around half an hour - very ripe, but plenty left on the trees even though it had obviously been picked recently, Started 2 fermenting buckets as per below
Recipe per 3 gallon batch:
Put fruit and sugar in fermenting bucket and poured over boiling water. Added the pectalose and gave the barrels a very good shake to help the fruit break down and the sugar dissolve.
Once done the fruit
could clearly be seen rising to the top with the skins coming off. Finally covered with muslin for 24 hours.
Day 2. - 25/09/11 - pitching
Recipe per 3 gallon batch:
- 11.5 lb damson
- 11.5 lb sugar
- 23 pts boiling water
- 3 tsp pectalose
- 3 tsp Yeast Nutrient
- Youngs Burgundy red wine yeast
Day 1 - 24/09/11 - getting started
Put fruit and sugar in fermenting bucket and poured over boiling water. Added the pectalose and gave the barrels a very good shake to help the fruit break down and the sugar dissolve.
Once done the fruit
could clearly be seen rising to the top with the skins coming off. Finally covered with muslin for 24 hours.Day 2. - 25/09/11 - pitching
Dissolved the yeast nutrient (around 4 tsp) in approx 1/4 pint of cold water. The nutrient was quite damp. Poured it into the bucket.
There was quite a bit of undissolved sugar sitting at the bottom of the bucket so gave a it a good scrape and stir for a few minutes but there was still quite a bit refusing to dissolve.
Fitted an airlock to each bucket
.
.
Day 19 - 14/10/11 - racking off
Racked off the wine tonight, we managed 6 demijohns of syphoned wine, of which the sample tasted nice and fruity :) Strained the rest of the must through a sieve, then muslin cloth, for a further 1 1/3 demijohns, for a stronger version. All air-locked and looking lovely, should have 44 or so bottles of wine!
Day 131 - 03/02/12 - racking off
Day 131 - 03/02/12 - racking off
Racked off again into 6 demijohns. Tastes promising
14/04/12 - bottling
Bottled 35 bottles. Tastes good
Thursday, 22 September 2011
Damson, Blackberry and Elderberry Wine
Thought I would use up the bits and bobs from the freezer so made up a mixed fruit wine to see how it turns out
I started by cleaning and sterilizing the fermenting barrel an emptying all the fruit inside including the chopped raisins. I then pour 7 pints of boiling water over them and let the mixture cool down, then added the Pectalose and citric acid. I would have added the Campden Tablets but I did not have any so I will get some tomorrow. I will the leave the must till tomorrow night before I pitch.
Day 2 - 23/
09/2011 - Pitching
I add the campden tablets, and the yeast nutrient, and then the sugar dissolved in 2 pints of boiling water to the must. I then created a yeast starter with some luke warm water, a teaspoon of water and the yeast, after 15min when it was frothing, I pitched it into the fermenter.
Day 3 - 24/09/2011 - Froth and juiciness
Recipe for 1 1/2 Gallons:Day 1 - 22/09/2011 - getting started
- 1 lb 9 oz Elderberry
- 1 lb 4 oz Blackberry
- 1 lb 15 oz Damsons
- 1 lb 3 1/2 oz Chopped Raisins
- 1 1/2 tsp Pectalose
- 1 1/2 tsp Citric Acid
- 1/1/2 Campden Tablets
- 7 Pints of boiling water
- 2 Pints of boiling water to mix with sugar
- 3lb Sugar
- Youngs Burgundy red wine yeast
- 1 tsp Yeast Nutrient
I started by cleaning and sterilizing the fermenting barrel an emptying all the fruit inside including the chopped raisins. I then pour 7 pints of boiling water over them and let the mixture cool down, then added the Pectalose and citric acid. I would have added the Campden Tablets but I did not have any so I will get some tomorrow. I will the leave the must till tomorrow night before I pitch.
Day 2 - 23/
09/2011 - PitchingI add the campden tablets, and the yeast nutrient, and then the sugar dissolved in 2 pints of boiling water to the must. I then created a yeast starter with some luke warm water, a teaspoon of water and the yeast, after 15min when it was frothing, I pitched it into the fermenter.
Day 3 - 24/09/2011 - Froth and juiciness
Checked the must this morning and the fruit has broken down nicely, and there are nice bubbles rising around them. Used a spatula to stir the mixture and pressed the fruit against the side to help them break down further. Will continue to do the same for the next few days.
Day 7 - 28/09/2011 - Racked looks great!
Racked off the wine today, usual method of pouring through funnel with muslin cloth, and squeezed out the juice. Managed to get 1 and a 1/2 demijohns, and the wine looks fantastic and is blood red. Already going great guns and bubbling nicely.
Here is a pic of the wine with the apple wine behind
Day 53 -13/11/2009 - Second racking off
Racked off the wine again today which went nice and smoothly. Had a little taste and it seemed very nice indeed :)
Day 7 - 28/09/2011 - Racked looks great!
Racked off the wine today, usual method of pouring through funnel with muslin cloth, and squeezed out the juice. Managed to get 1 and a 1/2 demijohns, and the wine looks fantastic and is blood red. Already going great guns and bubbling nicely.
Here is a pic of the wine with the apple wine behind
Day 53 -13/11/2009 - Second racking off
Racked off the wine again today which went nice and smoothly. Had a little taste and it seemed very nice indeed :)
Monday, 22 August 2011
Apple Wine
Started a batch of Apple Wine tonight after picking apples from a couple of trees around Bridgenorth on Saturday 20th. I am unsure of the quantity of wine that I will end up with as I messed around with the recipe a bit :) I chose one for a Heavy Bodied wine found here
Day 1 - 22/08/11
I stated by cutting up the apples in to random sizes, the recipe said small pieces but I did not read this clearly enough in hind site, I then added and sired in the enzyme. I poured 1 gallon of water over the apples but it barely covered a third of the apples, the originally recipe said I started byit would not but this still seemed odd. I have set aside for 24 hours.
Day 2 - 23/08/11
I looked at the fermentin
g barrel in the morning and was worried about the level of water, so I and added half a gallon of water.
I pitched the yeast tonight along with the yeast nutrient, but beforehand I used a hand blender to mix up the contents. This meant the contents was more liquid, and I feel will ferment easier.
Day 11 - 01/09/11 - Racking the Wine
I drained off the liquid into a second fermenting barrel, then further liquidised the remaining mixture and pushed it through a sieve, and ended up with 2 gallons of wine. I poured in 6 pounds of sugar into the fermenting barrel and shook it regularly to mix in the sugar. I then filled the two demijohns and a juice bottle, and placed airlocks in them. not the long wait for them to clear :)
Day 12 - 02/09/11 - spillage
Woke up to find the airlocks on the two demijohns full of the wine after the initial heavy fermentation, cleaned them out, sterilised and replaced. all bubbling nicely every second or so now.
Day 18 - 08/09/11 - oh the bubbles
Slowed a little but still bubbling every couple of seconds, there is quite a lost of sediment probably from where i squeeze the most out of the apples. Might rack on in a week or so to get rid of as much as I can.
Day 35 - 25/09/11 - Rack of
As mentioned there was a lot of sediment therefore I racked off the wine into fresh demijohns. I poured the contents into a funnel with a cloth in the top to ensure I got all the liquid out, but will rack off normally a couple more times I would think, managed to get nearly two demijohns worth.
Day 36 - 26/09/11 - slow bubbling
checked today and the demijohns are still bubbling if a bit slower than before
Day 74 -13/11/2009 - Second racking off
Racked off the wine again today which went nice and smoothly. Had a little taste and it tasted like a nice strong cider but definitely wine like :)
Recipe
- 22lb of mixed apples - mostly tart apples 16lb approx, the rest sweeter (poss pink lady)
- 6lb sugar after initial fermentation
- 1tsp peptic Enzyme
- Girvin Wine Yeast strain GV2 - suitable for full bodied red and white wine so it seemed suitable
- 1 tsp Yeast Nutrient
- 1 1/2 gallons of water (recipe said 1 gallon but through circumstance I increased) - made 2 gallons
Day 1 - 22/08/11
I stated by cutting up the apples in to random sizes, the recipe said small pieces but I did not read this clearly enough in hind site, I then added and sired in the enzyme. I poured 1 gallon of water over the apples but it barely covered a third of the apples, the originally recipe said I started byit would not but this still seemed odd. I have set aside for 24 hours.
Day 2 - 23/08/11
g barrel in the morning and was worried about the level of water, so I and added half a gallon of water.I pitched the yeast tonight along with the yeast nutrient, but beforehand I used a hand blender to mix up the contents. This meant the contents was more liquid, and I feel will ferment easier.
Day 11 - 01/09/11 - Racking the Wine
I drained off the liquid into a second fermenting barrel, then further liquidised the remaining mixture and pushed it through a sieve, and ended up with 2 gallons of wine. I poured in 6 pounds of sugar into the fermenting barrel and shook it regularly to mix in the sugar. I then filled the two demijohns and a juice bottle, and placed airlocks in them. not the long wait for them to clear :)
Day 12 - 02/09/11 - spillage
Woke up to find the airlocks on the two demijohns full of the wine after the initial heavy fermentation, cleaned them out, sterilised and replaced. all bubbling nicely every second or so now.
Day 18 - 08/09/11 - oh the bubbles
Slowed a little but still bubbling every couple of seconds, there is quite a lost of sediment probably from where i squeeze the most out of the apples. Might rack on in a week or so to get rid of as much as I can.
Day 35 - 25/09/11 - Rack of
As mentioned there was a lot of sediment therefore I racked off the wine into fresh demijohns. I poured the contents into a funnel with a cloth in the top to ensure I got all the liquid out, but will rack off normally a couple more times I would think, managed to get nearly two demijohns worth.
Day 36 - 26/09/11 - slow bubbling
checked today and the demijohns are still bubbling if a bit slower than before
Day 74 -13/11/2009 - Second racking off
Racked off the wine again today which went nice and smoothly. Had a little taste and it tasted like a nice strong cider but definitely wine like :)
Saturday, 13 August 2011
plum wine
Started 2 gallon of plum wine with plums off the garden
Recipe to Make One Gallon of Plum Wine
Day 1 - 13/08/11 - getting started
Wash the fruit well. Place the fruit in a white food grade bin with lid. Pour over the fruit 2 pints of boiling water, stir well, crushing the fruit gently. When cool, add one teaspoon of Pectolase. Cover and leave at room temperature over night. The next day dissolve the sugar in 2 pints of hot water and add to the bin of plums. Cover closely with the lid and leave in a warm place for 48 hours, then strain off clear liquid 75f/21C pour into a demijohn adding the wine yeast and yeast nutrient leave for the rest of the fermentation time under cork and airlock (pour a little water into the airlock to cover first U-bend). Top up to the neck of the demijohn with cool boiled water. Leave in a warm place out of direct sunlight 75of/21C
Leave until fermentation has ended. There will be some sediment at the bottom of the demijohn so the wine will need to be racked off into a clean vessel and a campden tablet added to preserve the wine. If using a hydrometer the finished S.G. should read 0.998 or lower.
- Plums 6lbs/2.75kilos
- Sugar 3lb/1.5 kilos
- Red Wine Yeast (as directed)
- Yeast Nutrient ( 1 teaspoon)
- Pectolase (1 teaspoon)
- Campden Tablets
Day 1 - 13/08/11 - getting started
Wash the fruit well. Place the fruit in a white food grade bin with lid. Pour over the fruit 2 pints of boiling water, stir well, crushing the fruit gently. When cool, add one teaspoon of Pectolase. Cover and leave at room temperature over night. The next day dissolve the sugar in 2 pints of hot water and add to the bin of plums. Cover closely with the lid and leave in a warm place for 48 hours, then strain off clear liquid 75f/21C pour into a demijohn adding the wine yeast and yeast nutrient leave for the rest of the fermentation time under cork and airlock (pour a little water into the airlock to cover first U-bend). Top up to the neck of the demijohn with cool boiled water. Leave in a warm place out of direct sunlight 75of/21C
Leave until fermentation has ended. There will be some sediment at the bottom of the demijohn so the wine will need to be racked off into a clean vessel and a campden tablet added to preserve the wine. If using a hydrometer the finished S.G. should read 0.998 or lower.
Doubled the above recipe but used frozen plums. The plums seemed to thaw with the first lot of boiling water but the must was ice cold so will add the pectalose later tonight when it is more like room temperature
Day 2 - 14/08/11 - adding sugar
Dissolved sugar in water and poured over the must. Added an extra 4 pints of water (doubling the recipe) and ended up with 2.5 gallon in volume.
Day 4 - 16/08/11 - straining and pitching
Strained the fruit. First poured it through a metal sieve, scraping away the fruit from the holes as it got clogged up. Then collected the pulp in a large saucepan. Squeezed the pulp through a muslin sheet into orange bucket and added it to the fermenting bucket.
Pitched yeast, added nutrient and fitted airlock
Day 40 - 24/09/11 - racking off
Racked off into 2 demijohns. The second demijohn was mostly sediment as I'd left it in the fermenting bucket longer than advised there was a lot of sediment in the bottom half of the bucket.
Day 135 - 27/01/12 - 2nd racking
Racked off into one and a half demijohn, leaving most of the sediment.
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