This page contains winning Country Wine Recipes from previous National shows. Click here for more information about the National.
Definition of Country Wines - wines produced in the home from ingredients that are available from the larder/freezer, the garden, the countryside or the green grocers.
Ingredients from the larder - this can be dried fruit of all kinds - raisins, currants, sultanas. They come from grapes and have been either dried in the sun or by other means. They need to be thoroughly washed in warm water to get rid of dust, oils etc and should then be soaked for 8-12 hours in cold water with a Campden tablet then rinsed again to sterilise them. They can be minced, but this could reintroduce an infection. Other dried fruits, e.g. peaches, figs, dates etc, may be roughly chopped after the washing and soaking process has been carried out. Dried fruits such as cherries, sloes, elderberries, bilberries should be washed in the same way, but de-stoning is unnecessary unless the stones have been broken. Fruit juices in cartons should be checked before using them in wine to see if they are fresh juices or diluted concentrate and what preservatives have been used. Fresh juices are best; any with a lot of sorbate can give "geranium" odours and flavours.
Dry Gooseberry 2010 Carrot Wine Sweet 2013
Members Recipe 2010 National
Supplied by Andrew Bristow
Won by Charles Hill
4 oz strawberries
0.5lb ripe bananas
2 litres White Grape Juice
21 oz sugar
Rohament 'P' Enzyme (optional)
Amylase Starch Enzyme
Yeast and Nutrient
1. Put 1.5 pints of boiling water on the gooseberries and strawberries (frozen or fresh). When cool add a Campden tablet and Rohament 'P'. Leave for 24 hrs mashing with a potato masher.
2. Dissolve 21ozs sugar in 1pt of boiling water and put into a demi-john. Strain the fruit into the demi-john. Simmer bananas (sliced without skins) in 0.5pt boiling water for 20 minutes and strain into the demi-john.
3. Add white grape juice. When cool, add pectolytic enzyme, amylase, nutrient, yeast and bentonite. When initial fermentation has subsided and SG drops to just above 1.000, rack to a clean demi-john and top up to the neck with white grape juice.
4. When fermentation stops, add a Campden tablet, and, if not clear, finings.
5. This wine was the winning Dry Gooseberry Wine in 2008.
Return to Top of Page
Carrot Wine Sweet
Members Recipe 2013 National
Supplied by Ted Jordan
Won by Alan Bailey
˝ tsp Tannin
1 tsp Bentonite
1 tsp Pectolaze
1 tsp Yeast Nutrient
Good quality yeast
1. Scrub and slice the carrots, and put them in a saucepan with 1 gallon of water. Bring to the boil then simmer gently till soft.
2. Strain the liquid onto the sugar, raisins, zest and juice of the oranges and lemons, into a fermentation bucket. Stir well and leave the mixture to cool. When cool, add the tannin, bentonite, yeast and yeast nutrient. Cover and leave to ferment for 5 or 6 days, stirring daily.
3. Strain the liquid through a fine-mesh bag into a demijohn. Put in a warm place to ferment out to Dry. Sweeten to taste.
4. Rack into a clean Demijohn and store for about 6 months, racking as necessary. Drinkable after 6 months but better left longer.
Return to Top of Page
|Developed by: Elaine Robinson
||For further information, contact:
|Sponsored by: Jim Parrack
||Copyright ©: 2002 NAWB