Selfsufficientish.com

iv'e got
elderflower
parsnip
oak leaf
gooseberry
bramble & elderflower
bramble
nettle beer

cant wait yo try it all

Russ

I've found an old WW1 recipie for rhubarb whiskey.... me thinks I'll have a go at this if I can see the faded writing...

Sadly nothing at the moment other than old demijohns of really awful Mead sat in the Utility room.

We only have a few kits in at the moment but they're a good standby and the OH hasn't got the space for all-grain brewing yet despite his glazed over gleeful expressions when he talks about getting the kit to do it).

In the next couple of days though we will be getting on the go:

Red Wine Kit (to be left plain and we'll be getting another one to flavour)
White Wine Kit (to be left plain and we'll be getting another one to flavour)
EDME Irish Stout Kit
2 x Geordie Mild Kits (one of the Geordie Mild kits is going to be an experiment with using honey to make a lovely honey beer hopefully)

Big Al wrote:I've found an old WW1 recipie for rhubarb whiskey.... me thinks I'll have a go at this if I can see the faded writing...

If you manage to read it any chance of sharing it on here? Currently got a glut of Rhubarb and there is only so much schnapps we can get through so would love to try something else.

S & R

Mr and Mrs luvpie wrote:

Big Al wrote:I've found an old WW1 recipie for rhubarb whiskey.... me thinks I'll have a go at this if I can see the faded writing...

If you manage to read it any chance of sharing it on here? Currently got a glut of Rhubarb and there is only so much schnapps we can get through so would love to try something else.

S & R

Of course, here goes..... I will put in a disclaimer here in that if anything goes wrong it's not my fault... I found this bit of paper when clearing out my nana's tinsafter she dropped off the perch.


P.S. what's a gallon of rhubarb??

1 gall of rhubarb
1 gall of cold water
4 lbs of demerera sugar
4 lemons
1.5 lbs of clean wheat
1/2 lb of raisins
1 oz yeast
2 egg shells

Cut the rhubarb up in small chunks and cover with the water. Add the wheat and leave to mash for 14 day, stiring often. Strain and squeeze all of the moisture out of the pulp before throwing away
Strain the liquid through 3 layers of flannel and add the sugar. Add the thinly p???? the yellow rind of and the juice of the lemons, chopped raisens and washed egg shell. Sprinkle on top the yeast and put in a warm place to ferment After 12 days skim and bottle. It matures in 6 months.
It ferments a long time in a cloudy condition.


1916 recipe for Rhubarb wine
Ingredients

7 lb of rhubarb
3 lb of sugar
1 gallon cold water
2 lemons
1teaspoon full of yeast

Method
Remove leaves and wipe sticks of rhubarb.
Cut into small chunks and put into wooden tub or earthenware crock. Boil water and pour onto rhubarb.
Cover and leave for 10 days stirring once each day. Strain through 2 squares of muslin and squeeze liquor out pulp.
Gently heat the liquid until lukewarm and then add the sugar and juice of lemons. Add a little sugar to the yeast and mix until liquid. Add this to the rhubarb liquor and pour into a dog cask or earthenware jar.
Cover lightly and leave to ferment out then bung or cork tightly and leave for 4 months then bottle.

1918 Potato wine recipe
Ingredients
6 pounds of potatoes
1 gall of water
Juice and rind of 2 oranges and 1 lemon
½ oz yeast

Method
Cut up the potatoes unpeeled and cook with orange and lemon peel until tender. Strain and add sugar and juice of oranges and lemon. When cool add the yeast and shake until sugar is dissolved. Leave for 7 days stirring from the bottom every day then bottle.




HTH

Alan

OOh they all sound yummy and make my Blackberry and my white grape sound very boring but it's cheap and drinkable so that'll do for me.......

About 350 litres of Montepulciano.

3galls elderberry
4galls blackberry
aiming to bottle before we drink it all out of the demijohns(at least it made it out of the bucket this year )

contadino wrote:About 350 litres of Montepulciano.

Right -when's the party?! I think you have more wine than anybody else here!

Quite understandable.

I need to get my latest raisin wine into the demijohn - and rack the last one, plus the red currant.

Ah, but I make wine only once a year.

At the moment. I haven't found anything worth making wine from in my foraging outings.

contadino wrote:Ah, but I make wine only once a year.

At the moment. I haven't found anything worth making wine from in my foraging outings.

so that's a litre a day...keeps the doctor away...

Just saw this thread so I thought I'd inventory the brew room. For wines, this is what we have made or still in progress:
Strawberry
Carrot
Tomatillo
Eastern redbud blossom
sarsaparilla
sassafras
mint
rice
beet
shiso
eggplant
coffee
squash blossom
Hibiscus & hollyhock blossom
mixed blossom
garlic
apple rhubarb
Lemon herb mead

We've also got a few herbal ales fermenting as well.



Oh - and hubby just pointed out that in the next few weeks he'll be starting batches of acorn wine and also pawpaw wine.


Lynda

Nearly ready: 40 pints of bitter, black cherry wine and some "chardonnay" - all from kits.

Started some mead yesterday.

Does anyone else find watching the bubbles in the airlock hypnotic and comforting or is that just me>

Wassail

Karen

We're starting back up and have just one on the go right now - blackberry wine.
Need to rack it this evening... actually... new post coming!!

2 Gallon Cherry Wine
2 Gallon Bramble Wine
Gallon Pear Wine
2 Gallon Apple Wine
Gallon Mead
5 Gallon Melon Wine
5 Gallon Ginger Wine
5 Gallon Gorse Wine
10 Gallon Elderflower wine
4 Gallon Strawberry Wine
10 Gallon Wheat Wine
10 Gallon Barley Wine
5 Gallon Pea Pod Wine
6 Gallon Plum Wine
5 Gallon Elderflower Champagne
Gallon Bramble Brandy
Gallon Cherry Vodka
Gallon Strawberry Liqueur
Half Gallon Banana Liqueur
Half Gallon Rhubarb Liqueur
Half Gallon Plum Brandy
20 Gallon Cider
5 Gallon Nut Brown Ale
5 Gallon Irish Stout
5 Gallon Valpolicella

And i've run out of space, so may have to skip the elderberry and rosehip wine. (This year)