heres one i mentioned earlier in threads, i made this about 17 years ago, bit nieve then, the taste then was very dry, but maybe i didn't make it properly. i didn't freeze them, maybe thats why!!!! lol
1.5kg rowanberries
juice of 1 lemon
60g sultanas, finely chopped
5cm lenght of root ginger, chopped and pounded
1l white grape juice
100ml strong black tea (for the tannin)
1.4kg sugar
1 tsp yeast nutrient
1 tso pectic enzyme
4.5l unchlorinated water
Yeast (sherry yeast is good for this)
Method
Pick over the rowan berries, de-stalk then freeze for 48 hours (this destroys the preasorbic acid in the fruit and makes them sweeter). When the rowanberries have frozen long enough remove from the freezer and set aside to defrost completely.
Combine the rowanberries in a bucket with the sultanas and ginger then cover with 1l boiling water then mash down (this should sterilize the fruit (if you want to be absolutely certain they're sterile add 1/2 tsp sulphite)).
Allow to cool to blood temperature (no higher than 40°C) then mash the fruit once again and add the pectic enzyme, lemon juice and tea. Cover and set aside (if you used sulphite you will have to leave for at least 24 hours, or until the sulphur smell has gone).
When ready, prepare a yeast starter by combining the yeast and 1 tsp sugar in 200ml lukewarm water. Cover and set aside in a warm place for 20 minutes to activate. When ready add to the pulp mixture and stir in with a sterilized metal spoon. Cover and set aside to ferment for about 6 days (stir well each day).
Strain the pulp into a demijohn then combine the sugar with 1.5l water in a pan. Bring to a boil, dissolve the sugar then take off the heat and set aside until lukewarm. Stir the grape juice into the syrup mix then add to the demijohn and make up to 5l with more water. Fit a bung and a fermentation lock and leave to ferment in a warm place for two weeks. Rack the wine ino a second fermentation jar, add a bung and a fermentation lock and allow to ferment for a further two weeks. Rack again then allow to ferment out (ie until fermentation stops). Rack into bottles and stopper with corks.
Lay the bottles down in a cool place and allow to mature for at least 12 months (2 years if you can). This is an excellent dry white wine, somewhat reminiscent of a fine fino sherry.
1.5kg rowanberries
juice of 1 lemon
60g sultanas, finely chopped
5cm lenght of root ginger, chopped and pounded
1l white grape juice
100ml strong black tea (for the tannin)
1.4kg sugar
1 tsp yeast nutrient
1 tso pectic enzyme
4.5l unchlorinated water
Yeast (sherry yeast is good for this)
Method
Pick over the rowan berries, de-stalk then freeze for 48 hours (this destroys the preasorbic acid in the fruit and makes them sweeter). When the rowanberries have frozen long enough remove from the freezer and set aside to defrost completely.
Combine the rowanberries in a bucket with the sultanas and ginger then cover with 1l boiling water then mash down (this should sterilize the fruit (if you want to be absolutely certain they're sterile add 1/2 tsp sulphite)).
Allow to cool to blood temperature (no higher than 40°C) then mash the fruit once again and add the pectic enzyme, lemon juice and tea. Cover and set aside (if you used sulphite you will have to leave for at least 24 hours, or until the sulphur smell has gone).
When ready, prepare a yeast starter by combining the yeast and 1 tsp sugar in 200ml lukewarm water. Cover and set aside in a warm place for 20 minutes to activate. When ready add to the pulp mixture and stir in with a sterilized metal spoon. Cover and set aside to ferment for about 6 days (stir well each day).
Strain the pulp into a demijohn then combine the sugar with 1.5l water in a pan. Bring to a boil, dissolve the sugar then take off the heat and set aside until lukewarm. Stir the grape juice into the syrup mix then add to the demijohn and make up to 5l with more water. Fit a bung and a fermentation lock and leave to ferment in a warm place for two weeks. Rack the wine ino a second fermentation jar, add a bung and a fermentation lock and allow to ferment for a further two weeks. Rack again then allow to ferment out (ie until fermentation stops). Rack into bottles and stopper with corks.
Lay the bottles down in a cool place and allow to mature for at least 12 months (2 years if you can). This is an excellent dry white wine, somewhat reminiscent of a fine fino sherry.
