"jim c" > wrote in message
...
On Sep 21, 8:33 pm, "C. U. Jimmy" > wrote:
> "C. U. Jimmy" > wrote in
> ...
>
> > Hi all,
> > Today I went bramble picking. I knew what lay in store regarding getting
> > scratched and stung by nettles etc, so after much swearing and moaning,
> > I
> > managed to get my 1.5Kgs or a demijohn. Now I've washed and checked them
> > all through for beasties (got quite a few out!) and the brambles are now
> > in the fermenting bin and covered with boiling water - and by the smell
> > of
> > them they were well worth the agony of gathering them. Anyway, I've lost
> > the recipe so now Im not quite sure if I need to add anything such as
> > pectin etc.
> > I was going to leave them for 3 days, stirring once every 24 hours, then
> > transfer to demijohn and add suger, then ferment to dry. Anyone have any
> > other guides?
>
> > Many thanks,
>
> Hah! Ive just found this recipe...
>
> 4lb of brambles
> 2.5 LB of sugar
> 1tsp of Pectolase
> 1 tsp of yeast nutrient
> 1 burgundy yeast
> 2 Campden tablets
> 1gallon Water
> 1tsp fermentation stopper
> Wine Finings
> (It is advisable to use an hydrometer)
>
> Method
> Use ripe berries. Mash berries with a potato masher In Fermenting Bin.Pour
> boiling water over and add 1 crushed campden tablet, stir and leave for 24
> hours.Then add grape concentrate (if being used),then add sugar. Then add
> pectolase,yeast nutrient and yeast.
> Cover loosely and leave for 4 days stirring daily. After 4 days strain
> through a nylon sieve. Squeeze berries to get as much juice as you can
> from
> them. Pour the liquid into a glass or plastic Demi Jon do not fill
> completely, wait until the vigorous fermentation has subsided when it has,
> top up with rest of the juice or top up with cold water leave till
> fermentation is complete. Then siphon off from the sediment into a clean
> fermenting Bin / Demi Jon. Clean out Demi Jon, pour liquid back in to Demi
> Jon, and then add 1 tsp of fermentation stopper and also 1 crushed campden
> tablet. Stir or shake the Demi Jon for over a period of 3 days to remove
> all
> the gas when all the gas has been removed, add finings to clear the
> wine.when it has cleared syphon into dark / green bottles and best leave
> to
> mature for 6 MTh's before drinking.
>
> McK.

Personally I'd not bother with finings but would rack every 3 months
or so (after first racking) till brilliantly clear. My last batch
only took 3 rackings in total to achieve this. I'd also advise
waiting a year before bottling / sampling if possible as my current
experience has shown blackberry (for example) to start becoming most
drinkable from this point. Many people say 2 years minimum, but I
guess I am made of sterner stuff (or am less patient )


Thanks for that Jim - I appreciate it.

McKev