Recipe from River Cottage
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/gorseflower-wine-recipe#comments-top
Ingredients
10 pints fresh gorse flowers (measure them with a pint glass)
15 litres water
1.7kg golden granulated cane sugar
Juice of 6 lemons
Brewer's yeast
Method
How to make Hugh's gorseflower wine
1. Put the flowers with the water in a large pan. Bring to the boil, reduce the heat, and simmer for 15 minutes. Keeping the heat very low, add the sugar and stir until it has dissolved.
2. Pour into a bucket and add the lemon juice. Allow to cool to blood temperature, then add the yeast (follow the packet instructions for quantity).
3. Cover with a clean cloth or piece of muslin and leave to stand for three days, then strain the liquid and transfer to a demi john with an airlock. Make sure all the yeast goes through. Leave to ferment. When fermentation has ceased (about 2 weeks), syphon into sterilised bottles and seal.
Picked just under 2 litres/4pints of gorse flowers with Selena on 30 July 2011.
Recipe modified for 5 litres of wine.
Saturday, July 30, 2011
Kiwifruit Wine July 2011
Recipe from http://www.thbs.intas.net/wine_recipes.htm#KIWI
Ingredients
Kiwifruit 2 kg
Sugar 1 kg
Malic Acid ½ tsp
Tartaric Acid ½ tsp
Pectic Enzyme 1 tsp
Yeast Nutrient 1 tsp
EC1118 Yeast
Campden Tablets
Water to produce
MethodPlace the juice of the kiwi fruit in a plastic bucket. Mix with 3L of boiling water. Add 1 crushed campden tablet and the sugar then stir until dissolved. When cool (20 - 28 deg C) add the pectic enzyme, acids, yeast nutrient and the yeast. Cover and allow to ferment for 5 days stirring regularly. After 5 days strain the juice into a 5L bottle and discard the pulp, add the remaining water, fit an airlock and ferment to 990 on the hydrometer. When the wine falls clear, rack 3 times at intervals of about two weeks, adding 1 crushed campden tablet at each racking. Stabilise at the final racking stage with potassium sorbate, sweeten to taste then bottle. Allow to mature for at least 3 months, 6-12 months will produce a much better result.
My steps and readings
Kiwifruit from Newtown vege market at $0.98/kilo.
Begun fermenting on the 24 July 2011 for 6 days at constant temperature of 24 deg C
Transferred into carboy 30 July 2011
Ingredients
Kiwifruit 2 kg
Sugar 1 kg
Malic Acid ½ tsp
Tartaric Acid ½ tsp
Pectic Enzyme 1 tsp
Yeast Nutrient 1 tsp
EC1118 Yeast
Campden Tablets
Water to produce
MethodPlace the juice of the kiwi fruit in a plastic bucket. Mix with 3L of boiling water. Add 1 crushed campden tablet and the sugar then stir until dissolved. When cool (20 - 28 deg C) add the pectic enzyme, acids, yeast nutrient and the yeast. Cover and allow to ferment for 5 days stirring regularly. After 5 days strain the juice into a 5L bottle and discard the pulp, add the remaining water, fit an airlock and ferment to 990 on the hydrometer. When the wine falls clear, rack 3 times at intervals of about two weeks, adding 1 crushed campden tablet at each racking. Stabilise at the final racking stage with potassium sorbate, sweeten to taste then bottle. Allow to mature for at least 3 months, 6-12 months will produce a much better result.
My steps and readings
Kiwifruit from Newtown vege market at $0.98/kilo.
Begun fermenting on the 24 July 2011 for 6 days at constant temperature of 24 deg C
Transferred into carboy 30 July 2011
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