Hi,

I'm from Yorkshire, UK and I make wine from fruits I find in the countryside
around where I live: blackberry, elderberry, plum, damson, pear, apple,
hawthorne, rosehip and sloe.

Last year, I didn't mix the fruits much, a bit of apple in the elderberry
and blackberry but that's about it. This year I'm experimenting with various
mixes, I've got a plum, damson and rosehip, an apple, pear, damson and
blackberry and I'm planning a few mixes with the elderberries. I've picked
loads of fruit this year and I should have enough for about 40 gallons, so I
want to try to make sure that at least some of it is palatable.

I haven't got a clue how these mixes are going to turn out, anyone tried
mixing things up a bit, or any suggestions of what might taste good?

cheers,

Mike

Mike -
I think initially you'd be better off with the advice usually given
to folks blending grape wines -- ferment them separately, then blend to
taste after the components have settled a bit (say, 6 months or a year
later). Not quite as much fun, but you can try a much wider range of
blends this way, and have some assurance you won't invest a lot of
time/effort in a particular combination that just doesn't work.

After a little more experience, you may want to combine some of
these during fermentation, when you have a better idea which flavors
and proportions work well together.


Doug

I agree with Doug. If you have made these wines in the past, and from the
sounds of it you probably have, then why don't you have a blending party.
Invite some friends over, open a bottle of each and start doing various
blends keeping track of what the blend is -- 20:80, 50:50, ect. -- and get
peoples opinion. Be sure to always compare back to unblended to see if you
are really improving anything. Remember that the only really important
opinion is yours but your friends will love you for asking their opinion.
This can be lots of fun and educational.

Ray

"Doug" > wrote in message
oups.com...
> Mike -
> I think initially you'd be better off with the advice usually given
> to folks blending grape wines -- ferment them separately, then blend to
> taste after the components have settled a bit (say, 6 months or a year
> later). Not quite as much fun, but you can try a much wider range of
> blends this way, and have some assurance you won't invest a lot of
> time/effort in a particular combination that just doesn't work.
>
> After a little more experience, you may want to combine some of
> these during fermentation, when you have a better idea which flavors
> and proportions work well together.
>
>
> Doug
>

Thanks for your advice. I think I may try that as well, since I have a fair
quantity of pure single-fruit wines.

I forgot to mention that what inspired me was that a while ago I made some
rosehip and hawthorne, just because I didn't have enough hawthorne for 5
gallons so I added about 2kg of hawthorne berries to the rosehip must and it
made one of the best wines I have ever tasted.

I'm determined to experiment with fermenting different fruits together, so
maybe I'll just try a few and report back. In the meantime, if anyone wants
to suggest any interesting mixes, please tell me and if I have the right
amount of fruit left I'll try it and let you know how it goes,

cheers,

Mike

"Ray Calvert" > wrote in message
t...
>I agree with Doug. If you have made these wines in the past, and from the
>sounds of it you probably have, then why don't you have a blending party.
>Invite some friends over, open a bottle of each and start doing various
>blends keeping track of what the blend is -- 20:80, 50:50, ect. -- and get
>peoples opinion. Be sure to always compare back to unblended to see if you
>are really improving anything. Remember that the only really important
>opinion is yours but your friends will love you for asking their opinion.
>This can be lots of fun and educational.
>
> Ray
>
> "Doug" > wrote in message
> oups.com...
>> Mike -
>> I think initially you'd be better off with the advice usually given
>> to folks blending grape wines -- ferment them separately, then blend to
>> taste after the components have settled a bit (say, 6 months or a year
>> later). Not quite as much fun, but you can try a much wider range of
>> blends this way, and have some assurance you won't invest a lot of
>> time/effort in a particular combination that just doesn't work.
>>
>> After a little more experience, you may want to combine some of
>> these during fermentation, when you have a better idea which flavors
>> and proportions work well together.
>>
>>
>> Doug
>>
>
>

I recently made a blended fruit wine. I had for example, 2 pounds of
raspberries, 4 pounds of mulberries, 5 pounds of blackberries. That's
not enough to make a gallon of mulberry wine, and many people think a
straight raspberry wine is too fruity. So I mixed them all:
raspberries, mulberries, frozen blueberries, tart cherries in season,
etc. I weighed the fruits individually, then went to Jack Keller's
website, and read each recipe. I figured out how much water and sugar
would be needed for the amount of fruit I had, then maixed it all
together. By lucky coincidence, it came out to 5 gallons. I'm
shooting for a port-style wine, with a long ageing, it should mellow
out the rough spots.


Mike Lynch wrote:
> Thanks for your advice. I think I may try that as well, since I have a fair
> quantity of pure single-fruit wines.
>
> I forgot to mention that what inspired me was that a while ago I made some
> rosehip and hawthorne, just because I didn't have enough hawthorne for 5
> gallons so I added about 2kg of hawthorne berries to the rosehip must and it
> made one of the best wines I have ever tasted.
>
> I'm determined to experiment with fermenting different fruits together, so
> maybe I'll just try a few and report back. In the meantime, if anyone wants
> to suggest any interesting mixes, please tell me and if I have the right
> amount of fruit left I'll try it and let you know how it goes,
>
> cheers,
>
> Mike
>
> "Ray Calvert" > wrote in message
> t...
> >I agree with Doug. If you have made these wines in the past, and from the
> >sounds of it you probably have, then why don't you have a blending party.
> >Invite some friends over, open a bottle of each and start doing various
> >blends keeping track of what the blend is -- 20:80, 50:50, ect. -- and get
> >peoples opinion. Be sure to always compare back to unblended to see if you
> >are really improving anything. Remember that the only really important
> >opinion is yours but your friends will love you for asking their opinion.
> >This can be lots of fun and educational.
> >
> > Ray
> >
> > "Doug" > wrote in message
> > oups.com...
> >> Mike -
> >> I think initially you'd be better off with the advice usually given
> >> to folks blending grape wines -- ferment them separately, then blend to
> >> taste after the components have settled a bit (say, 6 months or a year
> >> later). Not quite as much fun, but you can try a much wider range of
> >> blends this way, and have some assurance you won't invest a lot of
> >> time/effort in a particular combination that just doesn't work.
> >>
> >> After a little more experience, you may want to combine some of
> >> these during fermentation, when you have a better idea which flavors
> >> and proportions work well together.
> >>
> >>
> >> Doug
> >>
> >
> >

Mike Lynch wrote:
> Hi,
>
> I'm from Yorkshire, UK and I make wine from fruits I find in the countryside
> around where I live: blackberry, elderberry, plum, damson, pear, apple,
> hawthorne, rosehip and sloe.
>
> Last year, I didn't mix the fruits much, a bit of apple in the elderberry
> and blackberry but that's about it. This year I'm experimenting with various
> mixes, I've got a plum, damson and rosehip, an apple, pear, damson and
> blackberry and I'm planning a few mixes with the elderberries. I've picked
> loads of fruit this year and I should have enough for about 40 gallons, so I
> want to try to make sure that at least some of it is palatable.
>
> I haven't got a clue how these mixes are going to turn out, anyone tried
> mixing things up a bit, or any suggestions of what might taste good?
>
> cheers,
>
> Mike
>
>

There are some advantages to making mixed bag fruit wines, mostly in
size or quantity. I find that a 12 gallon batch ferments better than
single 5 gals quantities.

I made a "Four Fruit Rose" that turned out exceedingly well this spring
from cleaning out the freezer of frozen fruit. 75% apple, 20% pear (old
cooking style, great wine by itself), and the rest plum and a few small
bags of blueberries (for a total batch size around 20 gallons).

I also tend to save the skins from making white wine, adding these to
fruit wines adds a lot of "middle" to the taste without overpowering the
fruit taste itself.

Blackberry and blueberry complement each other well. Cherry and
blueberry is excellent. enjoy....

In article >, Mike Lynch
> writes
>Hi,
>
>I'm from Yorkshire, UK and I make wine from fruits I find in the countryside
>around where I live: blackberry, elderberry, plum, damson, pear, apple,
>hawthorne, rosehip and sloe.
>
>Last year, I didn't mix the fruits much, a bit of apple in the elderberry
>and blackberry but that's about it. This year I'm experimenting with various
>mixes, I've got a plum, damson and rosehip, an apple, pear, damson and
>blackberry and I'm planning a few mixes with the elderberries. I've picked
>loads of fruit this year and I should have enough for about 40 gallons, so I
>want to try to make sure that at least some of it is palatable.
>
>I haven't got a clue how these mixes are going to turn out, anyone tried
>mixing things up a bit, or any suggestions of what might taste good?
>
For quantities like 40 gallons, it may be as well to make single fruit
wines first then blend them when you know how they turn out, but you
could experiment with some one or two gallon kits mixed at the mashing
stage. Blackberry and apple is an old favourite, both being available at
the same time, and I have recently seen tempting recipes for elderberry
and sloe wine, adding bananas to soften any sharpness and give body to
the wine.
--
Alan Gould. North Lincolnshire, UK.

Mike, I intended to mention that Jack Keller wrote a very good article in
one of the recent Winemaker Magazines discussing blending country wines. It
would be a good start if you can get hold of it.

Ray

"Mike Lynch" > wrote in message
...
> Thanks for your advice. I think I may try that as well, since I have a
> fair quantity of pure single-fruit wines.
>
> I forgot to mention that what inspired me was that a while ago I made some
> rosehip and hawthorne, just because I didn't have enough hawthorne for 5
> gallons so I added about 2kg of hawthorne berries to the rosehip must and
> it made one of the best wines I have ever tasted.
>
> I'm determined to experiment with fermenting different fruits together, so
> maybe I'll just try a few and report back. In the meantime, if anyone
> wants to suggest any interesting mixes, please tell me and if I have the
> right amount of fruit left I'll try it and let you know how it goes,
>
> cheers,
>
> Mike
>
> "Ray Calvert" > wrote in message
> t...
>>I agree with Doug. If you have made these wines in the past, and from the
>>sounds of it you probably have, then why don't you have a blending party.
>>Invite some friends over, open a bottle of each and start doing various
>>blends keeping track of what the blend is -- 20:80, 50:50, ect. -- and get
>>peoples opinion. Be sure to always compare back to unblended to see if
>>you are really improving anything. Remember that the only really
>>important opinion is yours but your friends will love you for asking their
>>opinion. This can be lots of fun and educational.
>>
>> Ray
>>
>> "Doug" > wrote in message
>> oups.com...
>>> Mike -
>>> I think initially you'd be better off with the advice usually given
>>> to folks blending grape wines -- ferment them separately, then blend to
>>> taste after the components have settled a bit (say, 6 months or a year
>>> later). Not quite as much fun, but you can try a much wider range of
>>> blends this way, and have some assurance you won't invest a lot of
>>> time/effort in a particular combination that just doesn't work.
>>>
>>> After a little more experience, you may want to combine some of
>>> these during fermentation, when you have a better idea which flavors
>>> and proportions work well together.
>>>
>>>
>>> Doug
>>>
>>
>>
>
>

Thanks Ray,

I've read some of Jack's articles before, and I know he knows what he's
talking about, I'll see if I can get hold of it,

cheers,

Mike


"Ray Calvert" > wrote in message
...
> Mike, I intended to mention that Jack Keller wrote a very good article in
> one of the recent Winemaker Magazines discussing blending country wines.
> It would be a good start if you can get hold of it.
>
> Ray
>
> "Mike Lynch" > wrote in message
> ...
>> Thanks for your advice. I think I may try that as well, since I have a
>> fair quantity of pure single-fruit wines.
>>
>> I forgot to mention that what inspired me was that a while ago I made
>> some rosehip and hawthorne, just because I didn't have enough hawthorne
>> for 5 gallons so I added about 2kg of hawthorne berries to the rosehip
>> must and it made one of the best wines I have ever tasted.
>>
>> I'm determined to experiment with fermenting different fruits together,
>> so maybe I'll just try a few and report back. In the meantime, if anyone
>> wants to suggest any interesting mixes, please tell me and if I have the
>> right amount of fruit left I'll try it and let you know how it goes,
>>
>> cheers,
>>
>> Mike
>>
>> "Ray Calvert" > wrote in message
>> t...
>>>I agree with Doug. If you have made these wines in the past, and from
>>>the sounds of it you probably have, then why don't you have a blending
>>>party. Invite some friends over, open a bottle of each and start doing
>>>various blends keeping track of what the blend is -- 20:80, 50:50,
>>>ect. -- and get peoples opinion. Be sure to always compare back to
>>>unblended to see if you are really improving anything. Remember that the
>>>only really important opinion is yours but your friends will love you for
>>>asking their opinion. This can be lots of fun and educational.
>>>
>>> Ray
>>>
>>> "Doug" > wrote in message
>>> oups.com...
>>>> Mike -
>>>> I think initially you'd be better off with the advice usually given
>>>> to folks blending grape wines -- ferment them separately, then blend to
>>>> taste after the components have settled a bit (say, 6 months or a year
>>>> later). Not quite as much fun, but you can try a much wider range of
>>>> blends this way, and have some assurance you won't invest a lot of
>>>> time/effort in a particular combination that just doesn't work.
>>>>
>>>> After a little more experience, you may want to combine some of
>>>> these during fermentation, when you have a better idea which flavors
>>>> and proportions work well together.
>>>>
>>>>
>>>> Doug
>>>>
>>>
>>>
>>
>>
>
>

Mike Lynch > wrote:

> Hi,
>
> I'm from Yorkshire, UK and I make wine from fruits I find in the countryside
> around where I live: blackberry, elderberry, plum, damson, pear, apple,
> hawthorne, rosehip and sloe.
>
> Last year, I didn't mix the fruits much, a bit of apple in the elderberry
> and blackberry but that's about it. This year I'm experimenting with various
> mixes, I've got a plum, damson and rosehip, an apple, pear, damson and
> blackberry and I'm planning a few mixes with the elderberries. I've picked
> loads of fruit this year and I should have enough for about 40 gallons, so I
> want to try to make sure that at least some of it is palatable.
>
> I haven't got a clue how these mixes are going to turn out, anyone tried
> mixing things up a bit, or any suggestions of what might taste good?
>
> cheers,
>
> Mike

I once blended a finished elderberry wine with a sloe 50/50 and it was
good. I find elderberry is best blended with some other wine.

However, I am a bit disappointed with my 2003 blackberry and elderberry.
Hoping it will improve in the bottle.

--
Regards, Shane
"A closed mouth gathers no feet!"
Website: http://www.wonk.demon.co.uk/