Brambles
 

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,

McKev

Brambles
 

"C. U. Jimmy" > wrote in message
...
> 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.

Brambles
 

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 ;) )

Jim

Brambles
 

"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