UKC

In my freezer I have: 90 pounds of damsons and maybe similar in blackberries and elderberries. Also got some wild plums and sloes. Gradually been buying wine making gear - 20% off in Wilkos. Two questions:

1. Any favourite recipes?
2. How important is it to keep a steady temperature (thinking of buying a heating mat to help fermentation)?

In reply to mick taylor:


Not really. I have found that there is a reason you tend not to buy hedgerow wines in the supermarket. I would steer clear of damson wine, but one of my best ever wines was a 2 year old blackberry treat. As for recipes, have a look online or buy a book. I can't remember any off the top of my head. It is worth getting a specific gravity thingie so that you can ensure you get a reasonable alcoholic content.


I have never bothered and it doesn't seem to make that much difference. If the yeast goes a bit bonkers to start with you can calm things down by standing your demijohn in a sink of water for a bit.

The key to good homebrew is meticulous cleanliness so make sure you sterilize everything before you start.

Good luck!

In reply to mick taylor:
Ive not had success with damsons nor blackberries, elderberry wine is nice but takes a few years to mature, at least 3 but the longer the better.

Elderberries contain a lot of tannin so you have to be careful not to ferment on the pulp too long, perhaps only a day then press the juice out.

Blackberry and elderberry might work together, but make a small batch to test it first. If you make a batch that is just ok, consider making it in to mulled wine for winter (peppercorns, sugar, cloves, cinnamon sticks, orange, juniper berries etc).
Youve got a lot of fruit there man!

If I recall my elderberry recipe for 1 demijohn is 3lb elderberries, 1100g sugar, water, 1 campden tablet, then 0.5tsp potassium sorbet to stabilise once finished. Ive tried various different yeasts but dont really have a preference, the all purpose red is probably as good as any.

In reply to ow arm:

The problem with the plums and damsons is that once the sugar has been fermented the remaining taste is very bitter, so you have to make quite a strong, sweet wine for it to be drinkable. Need a long maturation as well. Can be very nice in the end though so well worth it.

A mix of elderberries with blackberry and damson can make quite a nice 'port' like wine.

I wouldn't worry about a heat mat unless you are wanting (a) to brew in a garage/shed or (b) to have a standardised recipe so you get the exact same result every time. My wines all ferment fine at room temp - often too fast at the start so don't fill your demijohns to the neck until the frothing has settled a bit.

In reply to Ron Rees Davies:

I made plum wine (with green plums IIRC which may have been damsons). It was eyewateringly alcoholic... Who knew sugar was available in 2kg bags? I didn't before I tipped it all in! And strangely estery which I presume could have been a result of taking the champagne yeast right to the edge of its comfort zone or it could just be what that yeast does or it could be a residual flavour from the plums/cane sugar. Whatever, it's quite drinkable when cool with or without a little splash of water.

My blackberry wine is a year old now and I have yet to try it, maybe this evening I'll give it a try.

I take no real care with fermentation rates and temperatures (I brew ale too) except to choose a room/corner that's vaguely suitable. So long as not too much of it escapes (making the floor beery) it always turns out fine.

jk

In reply to mick taylor:

Thanks all. I've lots to experiment with, and fully intend developing a taste for it!

In reply to jkarran:

Sounds like green gauges (small green wild plums).

In reply to mick taylor:

Don't worry too much about fermentation temperature. Each strain of yeast will have a temp range you should try to remain within, the issue with being too cold is that you risk a long lag time after pitching yeast which leaves you vulnerable to infection and going too warm can lead to funky fermentation. I would not worry too much about either though, just steralise well and learn how to use a hydrometer.

In reply to mick taylor:

90 pounds of damsons sounds like penance to me.

BlackBerry wine is difficult to get wrong - but be aware, at the six-month stage (perfectly drinkable) it's slightly fizzy. But very fruity and light.

Elderberry can go a bit tannin-y, as mentioned, and I also find it helps to use a brown demi-john if you can find one.

Basic recipe for any fruit wine would be 3lb of fruit, 3lb of sugar, 8 pints of boiled, cooling water, the rind and juice of a couple of lemons and some yeast. That's all - no campden tablets, no preservatives. If you've done it clean, you shouldn't need to shut down the fermentation. 3-7 days in a big pot, agitating regularly, strain through boiled muslin into a demi-john and put in a dark place at room temperature for 3-5 months. Bottle. It doesn't age that well, so drink up after about six months.

KISS.

Martin

In reply to mick taylor:

Got to be sloe gin - just prick the sloes with a fork and immerse in the gin, superb winter throat warmer. Shame our usual source of sloes has been already picked this year. I think this also works with damsons.

In reply to altirando:

Damson vodka is good. Not tried gin.

In reply to mick taylor:

Don't be put off about the damsons.I've been making damsom wine for years. An earlier poster was right it is very bitter but only when young. after about 5 years!! it matures and turns into something more sherry like. and like you I have about 100lbs in the freezer!