Hedgerow Haw WineOrigin: British Period: Traditional |
Ingredients
2kg hawthorn berries (haws) 
Method:Pick over the haws, de-stalk then place in a large, covered, container then pour over the boiling water. Cover tightly then set aside to stand for 1 week (stir every day). Strain the liquid from this mix into your sterilized fermentation bucket and discard the solids. Combine the sugar with the a little water and heat gently until the sugar has dissolved. Take off the heat and add the fruit juice, fruit zests 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, pectin and haw 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 recipe makes a light pink, slightly dry wine. |
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