Guelder Rose Berry WineOrigin: British Period: Traditional |
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The Guelder rose is a bitter British berry that's often described as the 'Poor Man's Cranberry' and this recipe uses Guelder Rose berries to make a fruit wine. In its raw state, or if consumed in too large a quantity Guelder rose berries can cause diarhoea or nausea but when cooked and eaten in small quantities they are safe to eat. However, Guelder rose berries are very astringent and in normal coking you need salt to counteract this bitterness (but this is not needed in wine making). Ingredients:
2.25kg Guelder Rose berries 
Method:PreparationSort and wash the berries for sundness and crush in a fermenting bucket. Boil together the water and sugar and pour over the fruit. Mash roughly with a sterilized potato masher then add the lemon juice and zest and allow to cool. Add the pectic enzyme and yeast nutrient and allow to sit in a warm spot for 12 hours. Add the wine yeast, wait unti the fermentation starts then stir daily for a week. Strain the liquor into a fermentation jar and top-off wth water if required. Add a sterile bung and fermentation lock and allow to ferment for three months. At this time rack into your second fermentation jar add a bung and fermentation lock and leave for a further month. Your wine is now ready to rack into bottles. Once corked, leave the Guelder Rose wine in a cool dry place for at least ten months before tasting or one year for best results. I have given only basic instructions on making this wine here. For more detailed results please see my page on basic white wine brewing. |
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