Medlar wine?

[Headfry]

Well at least that's what I hope for!

Started it last weekend...the chopped medlars looked vile - some were 'bletted' while others were still a little hard. Talk about an evil brew!

Strained it into demijon Wednesday evening, it smells lovely now- kinda like bananas! what a transformation even at this stage....

Anyone else made medlar wine please?

[diane.star]

No, but my brother started one recently. He said it smelt a bit like toffee-apples! Good Luck!

[sarraceniac]

Not yet but I bought a medlar tree last winter. Still young and I got no fruit this year but I am hoping that in a couple of years I can make medlar cheese and see my friends' and relatives' faces when I describe bletting to them. Do let us know how it turns out. It is something I never thought of.

[Headfry]

Wine still looks ok and seems to be clearing!

[sarraceniac]

Keep us informed.

[Headfry]

Update.....
Drank some last week and it was lovely......quite sweet, almost like a pale sherry - perfect with a good blue cheese! I am delighted with the result.
Quite potent though

[Seahorse]

Sounds good! What recipe did you use Headfry?

[Headfry]

Hi Seahorse.....I am almost sure it was a CJJ Berry one, I will check though.

[Headfry]

Ok found it .... the recipe for Medlar wine- sorry for the delay


6lb Medlars
3lb Sugar
½ teaspoon Grape Tannin
Water 4.5 ltrs - about
Yeast and nutrient
Pectic enzyme

Chop fruit and pour over it one ltr of boiling water. Stir in half the sugar and one ltr of cold water.
Leave until cool, then add the remaining ingredients inc the rest of the sugar. Cover closely and leave in a warm place. After three days strain into a demi john and top up to the bottom of the neck with cold water. Fit an airlock and continue as usual.

I racked mine after about four weeks into a clean demi john.

The recipe is very vague when it comes yeast, nutrient and water – I used general purpose wine yeast and followed the instructions on the packets for the nutrient and pectic enzyme.

[Seahorse]

Oooh, thanks! There's a ginormous medlar tree in our local public orchard so I shal give this a try

[Headfry]

Let me know how you get on Seahorse please. I am going to make another 'brew' with this years crop - if I have enough, it's still only a small tree.
It smells lovely when you chop the fruit. Dont forget the fruit has to be 'bletted' or very very ripe.

[Seahorse]

Will do

[Rowman]

Having a bash

Hiya Headfry

I've just crushed about 14lb medlars and bringing water to the boil..............

[QUOTJE=Headfry;739985]Ok found it .... the recipe for Medlar wine- sorry for the delay


6lb Medlars
3lb Sugar
½ teaspoon Grape Tannin
Water 4.5 ltrs - about
Yeast and nutrient
Pectic enzyme

Chop fruit and pour over it one ltr of boiling water. Stir in half the sugar and one ltr of cold water.
Leave until cool, then add the remaining ingredients inc the rest of the sugar. Cover closely and leave in a warm place. After three days strain into a demi john and top up to the bottom of the neck with cold water. Fit an airlock and continue as usual.

I racked mine after about four weeks into a clean demi john.

The recipe is very vague when it comes yeast, nutrient and water – I used general purpose wine yeast and followed the instructions on the packets for the nutrient and pectic enzyme.[/QUOTE]

[Headfry]

Hey guys..... the Medlar wine is looking good - tastes good too!
Think we will have to bottle it soon.

[pamlstano]

i love the ingredients of Medlar wine which consider sugar , Yeast nutrient , strong black tea , Pectin enzyme etc.. My colleague had made it couple of week ago.