Selfsufficientish.com

Honeysuckle wine is a new one for me
heres the recipe i used for 1 gallon

2 pints of honeysuckle flowers
1 tsp yeast
1kg of sugar
1 lemon
1 orange
campden tabs
1 cup of strong tea
put flowers in a bucket with orange and lemon slices,sugar,cup of tea and one crushed campden tab
cover with boiling water and leave covered for 24hrs
add 1 tsp of yeast and ferment for 3 days
strain and put into demijohn make up to 1 gallon ferment to required dryness

pea and bean pod wine
did not have enough peapods so bulked up with beanpods

Thanks irigg, will definitely give it a go, I have lovely honeysuckle in the garden. Thankyou for all your recipes! pbf.

ingredients: makes 2 gallons.
1.5kg-Gooseberries.
1kg-Raspberries.
2lt-white grape juice.
2kg-sugar
1tsp-ritchies yeast & nutrient (1 per DJ)
water.
Method: simmer the berries in 2lt of water for 20 min then strain and press the pulp using some fine muslin
then dissolve half the sugar in the hot berry juice and leave to cool, then divide the berry juice and grape juice into
the DJs add the yeast & nutrient fit the airlocks and ferment for 1 week then make a sugar syrup with the other half of the sugar and add to the DJs when cool then top them up to the neck with cold tap water fit airlocks and fully ferment out.
when fermenting as stopped rack add finings and rack again after about 1 week when wine is clear,i would mature for
at least 6 to 12 months.

1 Gallon of Blackcurrant and Apple just started

I've just made some cherry jam and after straining it I was left with a mush complete with the stones in it so that was the base for a gallon of surprisingly enough cherry wine.


Pete

I have just started 2 gallons of Blackberry wine
I picked 3kg of ripe blackberries in Frodsham Cheshire

2x 25 litre rhubard (clearing)

1x 25 litre mixed fruit & apple and 1x 25 litre bramble & apple, just started.

Picked min of 30lb or brambles so far. Arms again look as if am self harm!!

Have only 5 bottles of drinkable wine left...

I have:
1 gal of Wilko Strawberry Rose ready for bottling.
1 gal of Rhubarb and ginger wine ready for first racking
1.5 gal of plums in first fermentation
a big bag of pears ready to juice, blackberries in the freezer, and a huge carrier bag full of elderberries

Just made a four gallon batch of Blackberry wine.
ingredients
5.5kg-very ripe blackberries.
3kg-sugar.
3lt-red grape juice.
1tsp-ritchies wine yeast&nutrient.
water.
Note:I start with just 1kg of sugar & and the rest over the next ten days 1kg after five days.

just put on the go
15 litres elderberry
10 litres haw
10 litres rowan
10 litres rosehip
I LOVE AUTUMN

Crabby Cider... I've currently got a vat with chopped apples and crab apples covered with water. Next week I'll take the resulting liquid, add some sugar (about 1lb / gallon is the ratio passed on to me) and ferment it for a week or two before bottling and putting down for 2-3 months before drinking. All the "apple must" can go on the compost.

I've done this before with apples only and, despite the rustic method, it turns out a drinkable (although rough) cider.

Wulf

I really must get my act together and start wine making again.
When I met my other half and for the first few years of married life we regularly made wine, some good stuff too. I suppose it helps I am a microbioloogist. But I haven't made any for over 25 years. But now I am retired I should really give it another go. All these wonderful wines that every one is making sound delicious. I now have a airing cupboard that is a steady temperature of between 27 and 30 degrees centigrade which is ideal for fermentation of yeast. I must get my act together and start utilising all the yummy fruit I have started to grow . This year was my first harvest and was quite small but I have a feeling that next year I am going to be buried in soft fruit if I get myself in to gear. Got a lot of bone meal cheap at wilkos yesterday so I will give all my fruit a top dressing this afternoon to help them produce lots of yummy fruit next year.

2 gallons of blackberry
1 gallon of 'plum' (graveyard mix)*
1 gallon of blackcurrant

I still have a gallon of raspberry, some lemon and sultana, and a couple of bottles of 'gooseberry champagne' in old-style pressure lemonade bottles.

*I found a churchyard in a nearby village with a couple of trees at the edge, one of which produces very small dark 'plums' which are delicious when ripe and another which bears yellow ones. I did check it was alright to collect the fruit. This wine batch was mostly (>80%) the yellow fruit with some of the others but I only had a little over 3lb in total. I imagined a yellow or pale wine but it was obvious early on that the strong colour of the dark plums would dominate. I must go back and see if there are any more to be had.

I'm just sampling the first batch of blackberry nowand it's cleared nicely to a beautiful pale red. It tastes pretty good but not what I expected.

Over the last few years I've made a lot of plum wine from bought plums but last year found that someone I know had a plum tree with too many plums! I made about 3 gallons I think but this year the tree is bare.

I may have to go back to buying plums.

fig leaf wine don't know if it will work could not find a recipe so made it up
been using fig leaf to flavour ice cream and desserts in work for a while now and the flavour is great so thought I give it a go
it can sit next to the mulberry leaf wine which I made up as I was going along to