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2kg parsnips
250g white grape juice concentrate
1.1kg brown sugar
4 litres water
15g citric acid
1/2 tsp tannin
nutrient
Maderia yeast

Make as recipe above for dry parsnip wine but only add half the sugar at first and the remainder in three equal doses at 8 day intervals. Ferment as long as possible and finish the wine sweet at SG 1.020.

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Appreciate the little things in life because one day you will realise they are the big things

Snadger - no recipes for nettle wine, but I'm sure that somewhere else there are ideas for nettle beer (which my grandad used to make - delish!). Also mowt for sage wine.... Bernie

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Appreciate the little things in life because one day you will realise they are the big things

Hi ! flummery
I have read books and consulted the web and then I change the ingredients to suit my taste. As I have posted before if the result is expected to be 'heavy, rich or overpowering?' then mix fruit such as apples in to adjust the taste. By balancing produce, which I suppose comes with practise, you can acheive a lovely wine.
However I think I would avoid onion

Find onion wine on the web put a (?) on the labels and dont tell your victims till after makes them want to try more. Then i hit them with Runner been or red/green tom wine

I understand that Ash leaves are good as a tonic- any info on what can done with them??

Taken from Pamela Michael "All Good Things Around Us)
4pts.young nettle tops
1 gallon water
2 lemons
1 small piece root ginger
3lbs. sugar
Wash nettles and put in lge.pan with half the water,the thinly pared rind of of the lemons(no pith) and the bruised ginger root.Bring to the boil and simmer for 45mins. Put sugar in bucket and strain over the hot liquid,stir to dissolve sugar.Add remaining water and juice from lemons.
Cover bucket and leave until cool,then add wine yeast. Put lid on bucket and leave in a warm place for 4 days.Stir and pour into fermentation jar,carry on as normal.


Sage Wine--C.J.J.Berry.(have just retrieved all my old books from the attic,where they have lain since 1987!!)
8lbs.stoned raisins
1lb.barley(will lend body to the wine")
3lb. sage leaves
2 lemons
Yeast and nutrient(I was reccomended a quarter tspn. marmite)
1 gallon water

Pour BOILING water onto minced(or chopped)raisins and add chopped sage.Allow to cool then add juice of lemons and wine yeast.Keep covered in a warm place for seven days,stirring daily,then strain into fermentation jar and ferment in usual way.
Alternatively and more cheaply you can substitute 1lb.raisins and two and a half pounds sugar for the 8lbs.raisins.

I have a recipe for pickled ash keys if you would like it.

I would like to bet that if you havent got it I have!!!Bet on??

Surely there's something for making Courgette wine somewhere!?

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A simple dude trying to grow veg.

http://haywayne.blogspot.com/ - Tuscany update - 27th September

http://tickers.baby-gaga.com/p/dev036pr___.png

I'd be interested to see that!!
Not that I'd promise to make it!!

Absolutely Polly! C'om everyone - set us both a challenge! Bernie

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Appreciate the little things in life because one day you will realise they are the big things

oh - goodie.....this should be interesting!!!

I will post it in the preserving bit for you,things may get a bit muddled otherwise!

I'm looking,I'm looking!!

I have a garden full of aromatic herbs and several different types of honey suckle It smells amazing when I can get outside to enjoy it. Some of the honeysuckle that is in flower now, was selected from Exmoor but now grows and smells great around my patio area in the south east.

It may be easier but less fun to say which leaves to leave alone.

You have to admit that this weather really makes your garden grow or in my case overgrow.

Eating honeysuckle flowers,I read somewhere,cures mild depression.Never tried it as I never have the time for depression but if anyone tries it I would be interested to know if it works.You only need four or five flowers)

My family loves to make wine, and I have yet to learn the ways or techniques, but I feel I will soon be able to learn. It is tradition in my family, and one of the different styles we make is dandelion wine, im not even sure how it's made, but it definitely is weird.

In the last two weeks I've put on 4 separate gallons of wine, for the first time ever. I find it fascinating and never realised it was so easy. Ok, there are ways to improve flavour etc, but the basics are just fruit or fruit juice, yeast, a demijon and airlock and away you go!

The best bit is making a gallon of wine out of free fruit from the hedgerows or from someones allotment. Makes the cost of each bottle of wine about 15p!

Ive heard you can make wine from vine tips.
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Can you use beetroot..?

I have two marrows waiting for something to be done to them, I'm sure i read you can put sugar in them and make a brew...? Has anybody done that..?

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I wish i could make a yo-yo work.
http://www.guerrillagardening.org/

Hello Seasprout,

Take a look at the thread - Marrow wine by Birdie wife. I, like you, have 2 HUGE marrows that need to be turned into wine - Once I get the brown sugar I am going to have a go.
Have fun
Clare

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A garden is a lovesome thing, God wot! (Thomas Edward Brown)

Cheers scarey, found them, after reading peoples experiences, it appears there have been more failures than success's.
Looks like those who brew a lot have the success, might have a re-think.

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I wish i could make a yo-yo work.
http://www.guerrillagardening.org/

We made beetroot wine many many years ago (about 1979) and it tasted like a good port. When the usual wine etc ran out we used it at our sons christening and few folk can't remember going home!

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~
Aerodynamically the bumblebee shouldn't be able to fly, but the bumblebee doesn't know that so it goes on flying anyway.
~ Mary Kay Ash