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Plum Wine

Plum Wine

  • Servings: 1 gallon
  • Difficulty: easy but tedious
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Ingredients:
* 2.5 kg plums (picked fresh from beside the canal in our case)
* 1.5 kg sugar
* juice of one lemon
* 1 tsp wine yeast
* 1 tsp pectolase
* 1 gallon just-boiled water
Plums ready to be steeped for wine

Plums ready to be steeped for wine

Along a canal near us there are dozens of plum trees, all of them thick with fruit. In about half an hour we managed to gather 7 and a half kilos of fruit, and there are still plenty on the trees ripening away for us to try and grab another time. So naturally my first thought was of making wine.

Followed closely by a consideration of making chutney, especially as we have some nice chilli peppers for the extra hot stuff.

But as always, the wine comes first.

Firstly wash the plums, then slice them in half and remove the stones. We’re actually making about double the quantities in the recipe, but it should work for a gallon. Drop all of the plums into a bucket, and top it up with water just off the boil. Leave it for a few days to soak out the plummy flavour, stirring whenever you remember, before straining off the liquid into a new fermentation vessel. Add the sugar, top up to a gallon with water and stir energetically to dissolve.

Once dissolved add the lemon juice and wine yeast, and leave it to bubble away for five days – stirring regularly.

After the five days are up siphon the liquid into demijons, and leave it to ferment happily until finished. Rack whenever needed until it’s done, then bottle up and store or drink as needed.

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Posted by on July 13, 2014 in Recipe, Wine

 

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Dandelion Clock

Dandelion wine

  • Servings: 2 gallons
  • Difficulty: easy
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Ingredients
* 1 kg dandelion flowers
* up to 2 gallons boiling water
* 1 kg golden castor sugar
* 1 jar honey
* 1 lemon
* 1 orange
* wine yeast
1 kg of dandelions

About 30 minutes worth of collecting

A simple, cheap and very traditional one here. Can be made pretty much all year round, with the possible exception of winter. Just collect dandelion flowers. As many as you can. It works out about 1/2 a kilo per gallon, so the more the merrier (if you have somewhere to store everything of course).

Simply collect the flower heads. Some people will recommend to take just the petals, as it takes some of the bitterness/dryness out of the wine, but I’m rather lazy and not about to strip off that many petals.

Then, add the juice from your lemon, the juice from your orange, your jar of honey, your castor sugar, and boil the water. When the water is boiling nice and hot, pour it in and leave it for a couple of nights.

Finally once everything’s cooled add the yeast and stir, then leave few a few hours. After this you can rack the liquid into demijons and put into storage, racking when the sediment gets too much and otherwise just waiting to enjoy your wine.

 
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Posted by on April 6, 2014 in Experimental, Preparation, Recipe, Wine

 

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