Whitebeam Berry WineOrigin: British Period: Traditional |
Ingredients:
2.25kg whitebeam berries (picked either when they have been frosted or 'bltted' [partly decayed]) 
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 whitebeam 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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