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tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
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87sambucus
Joined: 06 Jun 2009 Posts: 2
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tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
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tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
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James
Joined: 11 Jan 2006 Posts: 2866 Location: York
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rich59
Joined: 11 Jul 2020 Posts: 15
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dpack
Joined: 02 Jul 2005 Posts: 46222 Location: yes
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rich59
Joined: 11 Jul 2020 Posts: 15
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dpack
Joined: 02 Jul 2005 Posts: 46222 Location: yes
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Posted: Sun Jul 12, 20 10:48 pm Post subject: |
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decades , the last ten years off the ones in the yard, before from forage
i got 5 gallons last year, which i do need to bottle(and some fresh light wine which never got to this year from the first pickings, we get pie and dessert fruit off it as well)
at gallon scale
approx 5lb best berries, 2 lb white sugar, port yeast
ferment on pulp , strain, add sugar, make up to 3/4 gallon
wait
add 1 lb sugar and pint of water
wait
add a pint of strong dark tea(tannins) and a bit of sugar
wait til it drops, takes a while as it is a slow ferment, bottle
it improves over several years if it lasts that long
the 2019 will be ok from xmas 2021 etc
i use a 5 gallon rig as wee bits are make life complex and if needs be several batches of strained fermenting juice and more sugar can be added to the barrel with an airlock on top
once it is done and settled the tap makes the decant to another barrel easy, then tis just filling bottles and sealing them well
ps the sugar goes in as crystal and the fruit is not treated so it still has wild yeasts to go with the commercial port yeast for a slow ferment with loads of complex chemistry
it passes for a fairly decent port style strong wine if the fruit is ripe.
good bramble is worth training, pruning and feeding, far more productive as most very similar wild living ones and full of wildlife |
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15974
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