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ELDERBERRY
Elderberries: 1.5kilos 3lb Yeast& nutrient:
Sugar: 1.5kilos 3lb Red grape concentrate: 150ml 1/4pint
Citric acid: 1 t/spoon
Pectic enzyme: 1 t/spoon
Water: 1 gallon
Strip the berries from the stalks, weigh the berries and put into a plastic bin and crush. Add sugar,
Citric acid, red concentrate and pour the boiling water on them. When cool add the pectic enzyme and leave for 24 hours, add the yeast and nutrient then leave for three days stirring daily. Strain
Into fermenting jar and leave for one month, siphon off and leave for another two months, siphon again and ferment out .When clear bottle.
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FIG
Brown sugar: 1 kilo 2.1/2lb Water: 1 gallon
Dried figs: 1 kilo 2.1/2lb Yeast& nutrient:
White grape concentrate: 140ml 1/4 pint
Lemon: 1
Orange: 1
Place the chopped figs,sugar,lemon and orange juice, and concentrate in a plastic bin, and pour
On the boiling water. When cool add the yeast and nutrient and leave for ten days stirring daily.
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GOOSEBERRY
Ripe gooseberries: 2.7kilos 6lb Water: 1 gallon
Sugar: 1.25kilos 2.1/2lb Yeast& nutrient:
White grape concentrate: 140ml 1/4pint
Pectic enzyme: 1 t/spoon
Crush the gooseberries in a plastic bin ,add sugar, and concentrate then pour on the boiling water
When cool add the pectic enzyme and leave for 24 hours. Add yeast and nutrient and leave for
3 days, then strain off into a fermenting jar. Siphon off after one month, there leave to ferment out,
And clear, then bottle.
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GRAPEFRUIT
Large Grapefruit: 6 6 Campden tablet: 1
White grape Concentrate: 500ml 1 pint Water: 1 gallon
Sugar: 1.5kilos 3lb
Yeast& nutrient:
Finely grate the fruit skins ,place in plastic bin with the grapefruit juice,concentrate,sugar
And cold water, add the crushed campden tablet and leave for 24 hours. Add yeast and
Nutrient and leave for 5 days stirring daily, strain off into a fermenting jar and leave for one month ,siphon off and ferment out. When clear bottle.
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HAWTHORNEBERRY
Hawthorneberrys: 1.5kilos 3lb Yeast& nutrient:
Sugar: 1.25kilos 2.1/2lb Water: 1 gallon
White grape concentrate: 280ml 1/2 pint
Citric acid: 1 t/spoon
Pectic enzyme: 1 t/spoon
Wash the berrys ,put in a plastic bin and add the boiling water , when cool crush.Add sugar,
Concentrate,citric acid and pectic enzyme,and leave for 24 hours.Add yeast and nutrient and
Leave for five days covered in a warm place,strain into a fermenting jar then leave for one month . Siphon off, ferment out.When clear bottle.
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LOGANBERRY
Loganberries: 1.75kilos 4lb
Red concentrate: 280ml 1/2pint
Sugar: 1.5kilos 3lb
Pectic enzyme: 1 t/spoon
Water: 1 gallon
Yeast& nutrient:
Method same as Hawthorneberry…...
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MULBERRY
Mulberries: 1.5kilos 3lb
Red Concentrate: 280ml 1/2pint
Sugar: 1kilo 2lb
Water: 1 gallon
Pectic enzyme: 1 t/spoon
Yeast& nutrient:
Method same as hawthornberry…….
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NOTE: Add 2 Campden tablets to the finished wine before you bottle…...
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