Fruit Wine Recipes – Hedgerow And Garden Fruits

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BLACKBERRY WINES

Burgundy style, but different from Blackcurrant

DRY

1.6 kg (3 ½ lb) blackberries; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) Burgundy-style concentrate; reduce sugar by 350 g (13 oz)

MEDIUM

1.8 kg (4 lb) blackberries; 1.125 kg (2 ½ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) Burgundy-style concentrate; reduce sugar by 350 g (13 oz)

SWEET

2-2.5 kg (4 ½ -5 lb) blackberries; 1.225 kg (2 ¾ lb) sugar; level teaspoonful Pektolase; good wine yeast and nutrient; water as in method

3.5 dl (13 fl oz) Burgundy-style concentrate; reduce sugar by 350 g (13 oz)

METHOD

Proceed as for blackcurrant wine.

GOOSEBERRY WINES

Excellent social hock types

DRY

1.3 kg (3 lb) gooseberries; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock-style concentrate; reduce sugar by 350 g (13 oz)

MEDIUM

1.6 kg (3 ½ lb) gooseberries; 1.125 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock-style concentrate; reduce sugar by 350 g (13 oz)

SWEET

1.8-2 kg (4-4 ½ lb) gooseberries; 1.225 kg (2 ¾ lb) sugar; level teaspoonful Pektolase; good wine yeast and nutrient; water as in method

3.5 dl (13 fl oz) hock-style concentrate; reduce sugar by 350 g (13 oz)

METHOD

Proceed as for blackcurrant wine.

DAMSON WINES

Outstanding wines of distinction

DRY

1.8-2.2 kg (4-5 lb) damsons; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level dessertspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock or rose concentrate; reduce sugar by 350 g (13 oz)

MEDIUM

2.2-2.7 kg (5-6 lb) damsons; 1.125 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level dessertspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock or rose concentrate; reduce sugar by 350 g (13 oz)

SWEET

2.7-3.6 kg (6-8 lb) damsons; 1.350 kg (3 lb) sugar; good wine yeast and nutrient; level dessertspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock or rose concentrate; reduce sugar by 350 g (13 oz)

METHOD

Proceed as for blackcurrant wine.

ELDERBERRY WINES

Burgundy-port styles

DRY

900 g (2 lb) elderberries; 1.125 kg (2 ½ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) Burgundy concentrate; reduce sugar by 350 g (13 oz)

MEDIUM

1.1 kg (2 ½ lb) elderberries; 1.225 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) Burgundy concentrate; reduce sugar by 350 g (13 oz)

SWEET

1.3-1.6 kg (3-3 ½ lb) elderberries; 1.350 kg (3 lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) port-style concentrate; reduce sugar by 350 g (13 oz)

METHOD

Proceed as for blackcurrant wine, except that the first stage of fermentation should only last five days (instead of eight or nine) and the second stage should last seven or eight days (instead of three or four).

PLUM WINES

Rosé to Burgundy types

Victoria plums are excellent, but black filums or other sorts that are fully ripe may be used. Do not mix varieties.

DRY

2.2 kg (5 lb) plums; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) rose, hock or Burgundy concentrate; reduce sugar by 350 g (13 oz)

MEDIUM

2.7 kg (6 lb) plums; 1.125 kg (2 ½ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) rose, hock or Burgundy concentrate; reduce sugar by 350 g (13 oz)

SWEET

2.7-3.6 kg (6-8 lb) plums; 1.225 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) Burgundy or port-type concentrate; reduce sugar by 350 g (13 oz)

METHOD

Proceed as for blackcurrant wine.

PEACH WINES

DRY

1.8 kg (4 lb) peaches; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock-type concentrate; reduce sugar by 350 g (13 oz)

MEDIUM

2 kg (4 ½ lb) peaches; 1.125 kg (2 ½ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock-type concentrate; reduce sugar by 350 g (13 oz)

SWEET

2.2 kg (5 lb) peaches; 1.225 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) rose concentrate; reduce sugar by 350 g (13 oz)

METHOD

Halve the peaches, remove stones and peel all the peaches except two. The skins of the two impart a pleasant astringency.

Proceed as for blackcurrant wine.

APRICOT WINES

DRY

1.8 kg (4 lb) apricots; 1 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock concentrate; reduce sugar by 350 g (13 oz)

MEDIUM

2,kg (4 ½ lb) apricots; 1.125 kg (2 ½ lb) sugar; good wine yeait and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock-type concentrate; reduce sugar by 350 g (13 oz)

SWEET

2.2 kg (5 lb) apricots; 1.225 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock or rose concentrate; reduce sugar by 350 g(13 oz)

METHOD

Halve the apricots and remove stones, but do not peel them.

Proceed as for blackcurrant wine.

ELDERBERRY AND BLACKBERRY

WINES

Burgundy-port styles

These blends of ingredients make for wine par excellence.

DRY

450 g (1 lb) elderberries; 1.125 kg (2 ½ lb) black*erries; 1.012 kg (2 ¼ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) Burgundy concentrate; reduce sugar by 350 g (13 oz)

MEDIUM

450 g (1 lb) elderberries; 1.3 kg (3 lb) blackberries; 1.125 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method 3.5 dl (13 fl oz) Burgundy concentrate; reduce sugar by 350 g (13 oz)

SWEET

675 g (1 ½ lb) elderberries; 1.6 kg (3 ½ lb) blackberries; 1.350 kg (3 lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method 3.5 dl (13 fl oz) Burgundy or port-style concentrate; reduce sugar by 350 g (13 oz)

METHOD

Proceed as for blackcurrant wine.

RASPBERRY WINES

DRY

1.125 kg (2 ½ lb) raspberries; 1.125 kg (2 ½ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) rose or hock concentrate; reduce sugar by 350 g (13 oz)

MEDIUM

1.3 kg (3 lb) raspberries; 1.225 kg (2 ¾ lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) rose concentrate; reduce sugar by 350 g (13 oz)

SWEET

1.6 kg (3 ½ lb) raspberries; 1.350 kg (3 lb) sugar; good wine yeast and nutrient; level teaspoonful Pektolase; water as in method

3.5 dl (13 fl oz) hock-type concentrate; reduce sugar by 350 g (13 oz)

METHOD

Proceed as for blackcurrant wine.