Bullace WineOrigin: British Period: Traditional |
Ingredients
1.2kg bullace (wild plums) 
Method:Pick over the bullace, de-stalk then place in a large pan along with half the water. Bring the mixture to a boil and cook for 20 minutes, crushing the wild plums against the sides of the pan to extract as much flavour as possible. Take off the heat and pass through a sieve, pressing down with the back of a spoon to extract as much of the liquid as possible. Pour the resultant liquid into your sterilized fermentation bucket and discard the solids. Combine the sugar with the remaining water and heat gently until the sugar has dissolved. Take off the heat and add the orange juice and the crushed campden tablet. Stir with the sloe juice. Allow to cool to blood temperature (no higher than 40°C) then add the yeast nutrient. Now 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 sugar and sloe juice mixture and stir in with a sterilized metal spoon. Cover and set aside to ferment for about 4 days (stir well each day). Strain the liquid into a demijohn then make up to 5l with more water (if needed). Fit a bung and a fermentation lock and leave to ferment in a warm place until it has fermented out (ie all fermentation has stopped). Rack the wine ino a second fermentation jar, add a bung and a fermentation lock and set aside in a cool place until the wine clears (about 3 months). As soon as the wine is clear and stable 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 sherry. |
printer-friendly versionRecipe Search:
Add Celtnet Recipe: Bullace Wine to your online bookmark site:
|
More Brewing recipes... More Drinks recipes... More recipes using Wild Foods... More recipes for Fruit... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and sugar as primary ingredients: Cyw Iâr Bricyll Pwdin Reis Mam Cacen Blât Llus Cacen Blât Cwrens Duon Cacen Blât Gwsberis Cacen Blât Riwbob Cacen Blât Mwyar Duon Champagne Cream, Fruit and Honey Fruit Juice Fruitcake Cider Fruitcake Guineafowl with Grapes Fruity Beef Casserole Sweet Shortcrust Pastry Dough Mincepies Vanilla Chocolate Cake Elizabethan Custard Gooseberry Fool Elizabethan Gooseberry Fool Prince Bisket Sekanjabin Roman "Christmas Pudding" Kokam Fish Kokam Aloo Solachi Kadhi St Fillan's Fruit Pudding Ginger Ale The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
