The National Association of Wine and Beer Makers (Amateur)

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2022 Class 19 2022 Class 77 2023 Class 19 2023 Class 77

Sauternes Style Wine
Members Recipe Class 19 2022 National
Supplied by Chris Pinnock

I’ve based this wine recipe on one from Bill Smith’s book Making Award Winning Wines at Home for two reasons. Firstly, Sauternes is a family favourite, particularly of my Grandfather who enjoyed a glass or two. Secondly, this recipe was developed by the Chiltern Masters in 1975, my birth year. Clearly it was a good year – at least for the development of good wine recipes. The method below is slightly involved but I know you all love a good challenge.

370ml White Grape Concentrate
225g Honey
1l Apple Juice
115g Strawberries
57ml Glycerol
595g Sugar
905g Rhubarb, chopped, rinsed in metabisulphite & frozen
Yeast, nutrients and pectolase
The recipe in Bill’s book recommends Gervin #6 yeast (strain 8906).

1. Build up a yeast starter with the apple juice and yeast
2. Thaw the Rhubarb and press gently through a sieve to extract the juice into a fermentation bucket
3. Add the grape concentrate, sugar and starter to the juice fermenting at a volume of approximately 2.8l (5 pints)
4. When most of the sugar has been used, gently pasteurise the honey and strawberries and allow to cool
5. Strain the honey and strawberry mix, add to your favourite 1g/4.5l demijohn with the 2.8l of fermenting juice, add the glycerol and pectolase and ferment to dryness
6. When clear, stabilise if necessary and sweeten to SG 1020 with sugar rounding off with white grape juice or concentrate to SG 1030

Thanks to James Smith who helped me with the choice of recipe and to Bill Smith for allowing me to use it.

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Worthington White Shield
Members Recipe Class 77 2022 National
Supplied by Peter Lawrence

OG 1050     FG 1008     ABV 5.6%     IBU 40     colour 21
Liquor:     Total liquor 32.6 litres     Mash liquor 10.8litres

To make 23 litres:
Pale malt 4000 grams
White sugar 480 grams
Crystal malt 335 grams
Mash at 66ºC (151ºF) for 90 minutes
Start: Challenger 28 grams
Northdown 19 grams
Last 10 minutes Northdown 16 grams
Irish moss 3 grams
Boil time 90 minutes

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Dry White Table Wine - Chardonnay Style
Members Recipe Class 19 2023 National
Supplied by Kevin Martin

White Grape Concentrate 570ml
Banana (flesh) 150g
Mango 250g
Peaches 150g
Guavas 150g
Sugar 450g
Tartaric Acid 11g
Oak granules As Required to taste
Yeast: Gervin No. 2

Build up the yeast starter to a volume of six pints in a gallon demi john with the white grape concentrate and sugar. Please try to use Gervin No: 2. When most of the sugar has been used mash the other fruits; treat with Campden tablet and Pectolase overnight.
Pulp ferment with the fermenting white grape concentrate for two hours. Strain back into a gallon demi john rinsing the pulp with water to top up the demi john. Ferment to dryness, racking and clarifying by standard procedures.
Add oak to taste. This Chardonnay style should have an alcohol of about 13% and the acidity should be between 0.5% & 0.6%.
Recipe by Chilterns Masters taken from Bill Smiths book Award Winning Wines.

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Simond's Bitter (Bill Elks recipe, Durden Park)
Members Recipe Class 77 2023 National
Supplied by Martin Thompson

Ingredients for 1 gallon (4.5 litres)
O.G. 1062
2 lbs 10 oz (1190g) Pale Malt - 84%
8 oz (226g) Pale Amber Malt - 16%
0.75 oz (22g) Fuggles hops 0.16 oz
(5g) Goldings hops in late boil.
0.1 oz (2 - 3g) dry hopping

Modern interpretations of this 1880's recipe suggests:
Mash grain for 3 hours at 150º F (66±1º C). Raise temperature to 170º F (77º C) for 30 minutes.
Sparge with hot water at 180 - 185º F (82 - 85º C) to O.G. or required volume.
Boil with Fuggles hops for 90 minutes and add the Goldings hops towards the end of the boil.
Cool and ferment with a good quality ale yeast.
Mature 3 months - 5 months.

This was the beer that started me brewing. I tasted Bill Elk's Durden Park researched Simond's bitter and was simply blown away; I had to know how to brew such a delight. Having said that I have brewed this a few times and it has been disappointing (in comparison to Bill's) - but on occasion it is superb. I suspect, apart from our usual problems of consistency in all that we do, getting the correct balance of Amber malt bitterness to hop is some of it.

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Last updated: 10/11/21
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