Country Wines and Foraging

[Moley]

You mean you've strained it, not racked it.

Without searching for recipes, I'm guessing a bit of tannin might not go amiss with a flower wine, try chewing a few and see if they dry your tongue.

Don't add tannins to leaves, most berries, and things like pears if the skins are going into the bucket at the start.

 

[alanywiseman.]

thanks for the correction, strined not racked. :thumb:

I will give that a try and make a judgment call.

 

[shearclass]

my first elderflower is currently fermenting. CJJ Berry oes nto mention tannin, Jack keller does. I decided to use 1/4 a teaspoon.

 

[Andyhull]

Not read the full thread so don't know if anyone has posted this?

I baught this book http://www.victoriananursery.co.uk/book ... year_book/ a few years ago and it's fantastic.

It has very clear ilustrations for identification and is set up on a monthly layout with recipes in there too.
It's not so much a book for wine making but all the hedgerow ingredients are there.

Andy

 

[alanywiseman.]

So I am loving making wine from foraged ingredents but I have a quick question about degassing. As it is best to store country wines in bulk for 6-12 months is it important to degass the wine? My Nettle wine is maturing in bulk at the moment and have had to change from air lock to solid bung. I have not degassed it but do you think it will be ok?

I have managed to free up some DJs though for the blackberry and elder berry season. Very excited :party:

 

[narmour]

So I am loving making wine from foraged ingredents but I have a quick question about degassing. As it is best to store country wines in bulk for 6-12 months is it important to degass the wine? My Nettle wine is maturing in bulk at the moment and have had to change from air lock to solid bung. I have not degassed it but do you think it will be ok?

I have managed to free up some DJs though for the blackberry and elder berry season. Very excited :party:

Give it a shake, if it fizzes it's not degassed properly. I have a couple of DJs of cherry wine which have ben sitting under airlock for about a month, they looked degassed but when Ishook them a huge amount of co2 came out. Best to degass them properly in my view.