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This homebrewing
lark first began several years ago after holidaying on a small Orkney
island called Shapinsay. (Whilst there, I also learned how to milk a
goat and make goat's milk cheese.) The friend I stayed with introduced
me to her homemade rhubarb wine and red clover wine recipes and, initially,
all I needed was a clean bucket and, of course, to fill it with either
red (purple)
clovers or rhubarb. I chose to try rhubarb and only had half a bucket.
Clean it, chop it, add a bag of sugar, cover it all in boiling water,
throw over a tea towel and place it in a cupboard out of harms way.
Stir it twice a day for 3 days and then strain it into suitable bottles.
I used Barr's Irn Bru glass bottles with screw tops first time round.
Do NOT overtighten the lids, they should be slack enough that when the
fermenting really gets going, the gas has space to escape. Gently place
your formenting, soon to be sparkling wine or champagne somewhere safe
(mine was under the sink) and remember to slacken off each cap daily
to release the build up of gas unless you are making champagne. If that's
the case, use strong bottles with appropriate caps. You can happily
leave these for about 3 months, so long as you always remember to release
excess pressure and then hey presto! A delicious home brew that would
open with a pop if it was corked! Serve chilled and remain seated throughout
the drinking experience. I have made several batches of this in the
past with hreat success.
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June 2008
- I have no extra rhubarb and no red clovers, so I have used a
bag of supermarket own brand raisins, 2 heaped tablespoons of
sugar and covered that in boiling water. I soaked it for 2 nights
before straining it off into my mini-water barrel. Yes, that's
a balloon over the top! It inflates as the fermentation process
releases the gas - do not let the balloon over inflate or explode
- I have read the tales of woe from those left searching for missing
balloons as they clean the froth off the ceiling and walls of
their kitchens! (Mr DT - you know who you are.)
FRUGAL ALERT - After soaking your raisins for 2 nights,
do not be tempted to discard them. Mine were used to make very
moist fruit loaves, which tasted delicious. Bake a little lower
and a little longer, as the raisins are as good as back to grapes
with all the soaking.
16/06/08 - I have now acquired 5 large glass demi-johns
at a cost of 99p each, courtesy of local charity shop, plus muslin
bags for straining off the fruit. This could be the start of something
big!
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| 09/07/08
- after partying the night away on 28th June, the leftover strawberries
from fruit kebabs were rescued and are now bubbling away nicely
next to the raisin wine, which needs syphoned! |
04/07/09
- A little helper stirs the elderflowers, water, sugar and lemon,
it gets left to soak for 2 nights then 8 litres bottled on 06/07/09.
We'll sample this elderflower champagne in two or three weeks. |
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| 05/12/09
As well as elderflower, I made some blackberry but here is why it
is safest NOT to use plastic bottles and why homebrew should be
contained within a small room or unused garage or cellar. This one
blew the height of the ceiling in the pantry, so major clean up
job! |
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