Country Wines
Home ] Fruit and Veg ] Juicing ] Recipes ] [ Country Wines ] Photography ] Old Maps ] Weather ] Links ] Test Page ]



 

winebott.jpg (4601 bytes) Elderberry

Damson

Orange

Gooseberry

Redcurrant

Blackcurrant

Crab Apple

Blackberry & Apple

Raspberry

Blackberry

Worcesterberry

Honeysuckle

Parsnip

 

Damson Gin

Sloe Gin

Blackcurrant Cassis

Facts & Figures

 

Elderberry Wine

makes 4 gallons

14 lb elderberries

27 pints water

4 heaped tsps pectolytic enzyme

32 drops liquid tannin

2 campden tablets

6 x 1kg bags (13.2 lb) granulated sugar

4 teasp Formula 67+ dried wine yeast

Take the berries off their stalks and wash in cold water.

Place in the fermenting bin and mash.

Pour the boiling water over.

After 24 hours, when cooled to room temperature, add the pectolytic enzyme.

Leave a further 2 days, then strain.

Add the sugar and yeast.

back to top

 

Damson Wine

makes 4 gallons

20 lb damsons

32 pints water

8 heaped tsps pectolytic enzyme

32 drops liquid tannin

2 campden tablets

5.5 kg (12 lb) granulated sugar

4 teasp Formula 67+ dried wine yeast

Wash the damsons in cold water. Slit each one round with a small knife.

Place in the fermenting bin.

Pour the boiling water over.

After 24 hours, when cooled to room temperature, add the pectolytic enzyme.

Leave a further 2 days, then add the sugar and yeast.

Strain after a week.

back to top

 

 

Orange Wine

makes 2 gallons

3 lb Seville oranges

3 lb sweet oranges

11 oz raisins

16 pints water

4 tsps pectolytic enzyme

16 drops liquid tannin

2 campden tablets

3 x 1kg bags (6.6 lb) granulated sugar

2 teasp Formula 67+ dried wine yeast

Zest and juice all the oranges.

Process the raisins to break them up.

Place all the fruit in the fermenting bin.

Pour the boiling water over.

After 24 hours, when cooled to room temperature, add the pectolytic enzyme.

Leave a further 2 days, then add the sugar and yeast.

Strain after 2 weeks.

 back to top

 

Gooseberry Wine

makes 2 gallons

12 lb gooseberries, frozen

16 pints water

4 tsps pectolytic enzyme

10 drops liquid tannin

2 campden tablets

2 x 1kg bags (5.5 lb) granulated sugar

2 teasp Formula 67+ dried wine yeast

Use frozen gooseberries, as this breaks down the cell structure and aids juice extraction. Allow them to defrost and come to room temperature.

Pour the boiling water over.

After 24 hours, when cooled to room temperature, add the pectolytic enzyme.

Leave a further 2 days, then add the sugar and yeast.

Strain after 2 weeks.

 back to top

 

Redcurrant Wine

makes 1 gallon

3 lb redcurrants

8 pints water

2 tsps pectolytic enzyme

7 drops liquid tannin

2 campden tablets

1 x 1kg bags (3.3 lb) granulated sugar

1 teasp Formula 67+ dried wine yeast

Use fresh or frozen redcurrants (defrosted).

Place in the fermenting bin.

Pour the boiling water over.

After 24 hours, when cooled to room temperature, add the pectolytic enzyme.

Leave a further 2 days, then add the sugar and yeast.

Strain after 2 weeks.

 back to top

 

Blackcurrant Wine

makes 1 gallon

3 lb blackcurrants

8 pints water

2 tsps pectolytic enzyme

8 drops liquid tannin

2 campden tablets

1 x 1kg bags (3.3 lb) granulated sugar

1 teasp Formula 67+ dried wine yeast

Use fresh or frozen blackcurrants (defrosted).

Place in the fermenting bin.

Pour the boiling water over.

After 24 hours, when cooled to room temperature, add the pectolytic enzyme.

Leave a further 2 days, then add the sugar and yeast.

Strain after a week.

 back to top

 

Crab Apple Wine

makes 1 gallon

8 lb crab apples

8 pints water

2 tsps pectolytic enzyme

3 campden tablets

3.5 lb granulated sugar

1 teasp Formula 67+ dried wine yeast

Wash the crab apples in cold water, then process them into small pieces.

Place fruit in the fermenting bin.

Add cold water, sugar, campden tablets and pectolytic enzyme.

Leave 24 hours, then add the yeast.

Strain after a week.

 back to top

 

Blackberry and Apple Wine

makes 2 gallons

6 lb crab apples

3 lb blackberries

16 pints water

2 tsps pectolytic enzyme

10 drops liquid tannin

3 campden tablets

3.2kg (7 lb) granulated sugar

2 teasp Formula 67+ dried wine yeast

Wash the crab apples in cold water, then process them into small pieces.

Pulp the blackberries.

Place fruit in the fermenting bin.

Pour the boiling water over.

After 24 hours, when cooled to room temperature, add the pectolytic enzyme.

Leave a further 2 days, then add the sugar and yeast.

Strain after a week.

back to top

 

 

Raspberry Wine

makes 1 gallon

4 lb blackberries

8 pints water

2 tsps pectolytic enzyme

12 drops liquid tannin

2 campden tablets

1 x 1kg bags (3.3 lb) granulated sugar

1 teasp Formula 67+ dried wine yeast

Place raspberries in the fermenting bin.

Pour the boiling water over.

After 24 hours, when cooled to room temperature, add the pectolytic enzyme.

Leave a further 2 days, then add the sugar and yeast.

Strain after a week

 back to top

 

Blackberry Wine

makes 1 gallon

4 lb blackberries

8 pints water

2 tsps pectolytic enzyme

2 campden tablets

1 x 1kg bags (3.3 lb) granulated sugar

1 teasp Formula 67+ dried wine yeast

Use fresh or frozen blackberries (defrosted).

Place in the fermenting bin.

Pour the boiling water over.

After 24 hours, when cooled to room temperature, add the pectolytic enzyme.

Leave a further 2 days, then add the sugar and yeast.

Strain after a week

 back to top

 

Worcesterberry Wine

makes 3 gallons

8 lb worcesterberries

5 lb gooseberries

21 pints water

4 tsps pectolytic enzyme

4 campden tablets

4 kg (8.8 lb) granulated sugar

3 teasp Formula 67+ dried wine yeast

Use frozen worcesterberries and gooseberries, as this breaks down the cell structure and aids juice extraction. Allow them to defrost and come to room temperature.

Pour the boiling water over.

After 24 hours, when cooled to room temperature, add the pectolytic enzyme.

Leave a further 2 days, then add the sugar and yeast.

Strain after 2 weeks.

 back to top

 

Honeysuckle Wine

makes 1 gallon

2 pints honeysuckle flowers

8 oz sultanas

7 pints water

1 campden tablets

1 teasp citric acid

1.13 kg (2.5 lb) granulated sugar

1 teasp Formula 67+ dried wine yeast

Place the flowers and processed sultanas in a fermenting bin.

Pour cold water over, then add the sugar and yeast.

Strain after a week.

 back to top

 

Parsnip Wine

makes 1 gallon

 

 

4 lb parsnips

8 pints water

1.3 kg (2.8 lb) granulated sugar

24 drops liquid tannin

oz citric acid

1 teasp Formula 67+ dried wine yeast

Wash and slice the parsnips.

Boil for 12 minutes in the water and strain off the liquid.

After 24 hours, when cooled to room temperature, add the sugar, tannin, citric acid and yeast.

 back to top

 

Damson Gin

makes 990 ml

6 oz damsons

4 oz granulated white sugar

750 ml bottle of gin

Wash and wipe the damsons, then prick them with a wooden cocktail stick.

Divide the fruit between two preserving jars, sprinkle over the sugar and add the gin.

Place in the dark and turn the jars each day.

After 2 months, stop turning the jars.

After a further 3 weeks, strain off the liquid.

 back to top

 

Sloe Gin

makes 990 ml

6 oz sloes

4 oz granulated white sugar

750 ml bottle of gin

Wash and wipe the sloes, then prick them with a wooden cocktail stick.

Divide the fruit between two preserving jars, sprinkle over the sugar and add the gin.

Place in the dark and turn the jars each day.

After 2 months, stop turning the jars.

After a further 3 weeks, strain off the liquid.

 back to top

 

Blackcurrant Cassis

500 g blackcurrants

600 ml gin

approx 175g granulated white sugar

Place the crushed blackcurrants in a preserving jar and pour the gin over.

Leave for 2 months.

Add 175 g sugar to each 600 ml liquid.

Leave 2 more days before straining.

Allow maturing for 6 months before drinking.

 back to top

 

 

Wine Facts and Figures

 Basic measures

2 fl oz = 55 ml

1 oz = 28.35 g

1 lb = 454 g

1 kg = 2.2046 lbs

1 pint = 20 fl oz

1 gallon = 8 pints

 

Specific Gravity

Specific Gravity of alcohol= 0.84

By experiment:

2 oz sugar occupies 35 ml

1 lb sugar occupies 280 ml

3 lb sugar occupies 840 ml

200 ml water + 2 oz sugar 235 ml and contains 256.7 g of mass.

SG = 256.7 / 235 = 1.092

200 ml water + 4 oz sugar 270 ml and contains 313.4 g of mass.

SG = 313.4 / 270 = 1.161

Hence 1 gallon of water containing 1 lb sugar

will occupy 4400 + 280 ml = 4680 ml and contain 4854 g mass

SG = 4854 / 4680 = 1.037

3 lb sugar in 1 gallon of water gives SG = 1.114

3.3 lb sugar in 1 gallon of water gives SG = 1.125

3.4 lb sugar in 1 gallon of water gives SG = 1.129

3.5 lb sugar in 1 gallon of water gives SG = 1.133

 

The Magic Formula

The chemistry that produces the alcohol in wine!

C12H22O11 + H2O 2 C6H12O6 4 C2H5OH + 4 CO2

 Masses, where C = 12, H = 1 and O = 16:

C=144 C=96 C=48

H= 22 H=2 H=24

O=176 O=16 O=64 O=128

Total=342 Total=18 Total=184 Total=176

Grand Total 360

 

 

Formula to calculate % alcohol by volume

Worked out by trial and error, using Boots Hydrometer table as reference:

% alcohol = (start grav - end grav) * 1000 * 0.14 + (start grav -1.12)*10 + 1

 

back to top

 

CraftyPair         You can e-mail us at craftypair@blueyonder.co.uk