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WOODFORD WINEMAKERS RECIPE PAGE
2014 Wine of Year Recipe - Apricot
1lb dried apricots
2.5lbs sugar + top up
litre carton white grape juice
2 teaspoon citric acid
2 teaspoons pectic enzyme
Yeast & nutrient
Water to 1 gallon
Campden tablet/s - to be added at racking
Pour about 4 pints of boiling water over the apricots (chopped) in a plastic bucket. When down to room temperature, and not before, add pectic enzyme and stir. after 24 hours add yeast, nutrient and citric acid. ferment on pulp for 4 more days stirring often. Strain into demijohn together with the sugar already dissolved in no more than 1 litre of water. Allow fermentation to quieten before adding grape juice in 2 or 3 stages to prevent overflowing out of demijohn. Top up demijohn with cooled boiled water. It might need an early racking if a heavy sediment forms, if so top with an additional 4oz sugar dissolved in the amount of water needed. One more racking should suffice topping up this time with another 2oz sugar in top up water. The wine normally turns out medium sweet but it is not important as the judges will work on this recipe. You will assist the judge by marking it dry, medium or sweet on the blue label cover when entering in the 2014 Woodford show
2015 Wine of Year Recipe - Canned Seville Orange
850 gram can Mamade Seville Oranges ( for marmalade)
Litre white grape juice
3 lbs white sugar ( heated in a litre of water until clear)
1tsp tartaric acid
1/2 tsp tannin
Yeast - gervin all purpose + nutrient
Heat 2 pints water, add to 3 pints cold water plus 1litre dissolved sugar. now add the oranges, grape juice, acid, tannin and nutrient. When cool add enzyme. 24 hours later add yeast. Leave for 3 days then skim off orrange peel with sieve.
After 7days (from start) add 1/2 the remaining sugar. After 10 days (from start) strain into demijohn with rest of sugar, topping up with cooled boiled water as required. If any excess save for topping up after 1st racking, normally 6 weeks.
2015 Fitzgerald Trophy Recipe - Lychee
2 cans lychees 9 approx 425 grams each)
1 litre white grape juice
3lbs sugar syrup (3lbs sugar boiled in 1.5 pints of water)
1/2tsp grape tannin
2 oz Bentonite
3 tsp citric acid
Yeast and nutrient
Boil honey in 1 pint of water for 10 minutes, pour into fermenting bin containg 4 pints of cold water plus 2/3rds sugar syrup, chopped lychees,, grape juice,bentonite enzyme and citric acid.Stir well. add yeast + nutrient after 24 hours.
Ferment for 10 days before straining into demijohn adding remaining sugar.Top up with cooled boiled water as required. If there is any excess save for first racking top up. Now follow normal winemaking procedures.
1. Banana Wine
2. Ginger Wine
3.Seville Orange- Fitzgerald Trophy recipe 2014
4. 2012 Pam & Roy Fitzgerald Trophy
5. Easy Apricot Liqueur
6.Parsnip & Lime
7.Almond Liqueur - Ameretto style
8. Woodford Winemakers Bitter
9.Wine of the year 2012 Beetroot Wine
11. Carrot Whiskey-2013 Wine of Year
12. Orange wine Fitzgerald Trophy 2013
13. Easy Elderberry
14 Apricot -2014 Wine of Year for Newell/Beatie Trophy
Here is a recipe that has become a favorite with several of our members who have won prizes with it at various shows .It is an easy recipe so why not have a go and bring along the result to one of our meetings later in the year when we can all have a taste and compare the results.
Overripe bananas are the best for this wine ,you should be able to obtain them very cheaply as they mostly just get thrown away
4lb Peeled overripe bananas
1/2 lb banana skins
1/4 lb chopped raisins
Juice of 1 Lemon
Juice of 1 Orange
Yeast and Yeast nutrient (can be obtained from home brew shop or online)
1 Gallon Water
3lb white sugar
Place bananas and skins in a muslin or simular bag and tie up and put in pan.Add water ,boil and let simmer for 1/2 hour.
Pour the hot juice over the sugar,orange and lemon juice and when cool squeeze out of the bag as much juice as possible.Add yeast and let the fermentation process begin and continue for 7 days
After 7 days ,siphon the juice into a demijohn and add the raisins.Fit airlock .
Leave for approx 4 Months and then bottle
We would advise not bottling if the wine still appears active if in doubt contact us
Here is a recipe for Ginger Wine that can be made this December and will be at its best for next Christmas (if you can keep it that long)_
Root Ginger 75kg or 3 oz
White Grape concentate 280 mls or 1/2 pint
Sugar 1.5 kilos or 2 1/2 lbs
Bananas(no skins) 1 kilo or 2lbs
Water 4.5 ltrs or 1 Gallon
All purpose yeast and nutrient
Break the root ginger into pieces and put it and the concentrate into a plastic bucket with the sugar .Pour on 2.5 litres(5 pints) of boiling water.Meanwhile chop the bananas into small pieces and boil them in 500mls (1 pint ) of water until they go mushy ,then strain the banana liquid into the bucket ,stirring well to disolve the sugar.Add 1 pint of cold water and ,when the mixture is tepid,the yeast and the nutrient.
Ferment in a covered bucket for 10 days,stirring twice daily ,then strain into a demijohn .Top up to the bottom of the neck with cold water.Fit air lock and leave to ferment in a warm place. Rack 3 months later,by then wine should have stopped fermenting if it has been kept in a warm place .Rack again about 3 months later.If made in December the wine will be ready for the following Christmas-if you manage to keep it that long!
Green food colouring can be purchased if you want to make it look like a well known commercial type of ginger wine,then you will impress your friends THIS IS FROM AN OLD RECIPE BUT IT WORKS VERY WELL
You can use modern cheaply available grape juice these days but you will need more than when using concentrate,i would also use this for topping up after rackings
Also this wine would be ready for drinking a lot sooner than 12 months as suggested in the recipe
Seville Orange Wine
12 Seville oranges - zest of 6, juice of 12
Always plentiful & cheap in January & February
1 Litre carton white grapejuice
Tannin ( or cold tea0
General purpose yeast & nutrient
Make sure the 6 oranges from which the zest is used are washed thoroughly to remove any preservative as this might inhibit fermentation, household soda is good. Take the zest of 6 and the pressed juice of all 12 oranges and place in bucket, dissolve sugar by boiling in about 2pints of water, add to bucket and make up to 6 pints with boiled water. when cool add enzyme & tannin /cold tea, add yeast after 24 hours, stir often and keep bucket covered. After a further 3 days strain into demijohn, when fermentation quietens pour in 1/2 of grape juice, if too much is added at once it might bubble out of demijohn. If fermentation is strong allow 2/3 days before adding any juice - no need to rush. keep remainder of juice in fridge to top when fermentation allows. Top up with cooled boiled water if required. Normally only one racking is required as this recipe throws very little sediment.
When Barnwell Wine Circle were members of The Central Counties Federation and BBPS this wine nearl always won the aperitif classes.It did so again this year 2011.
2012 Pam & Roy Fitzgerald Trophy
1lb fresh elderberries or 1/4 dried
1lb raisins or 1/2 pint red grape concentrate
1 teaspoon Pectolase or similar
Yeast & nutrient
2 lemons or citric acid
water to 1 gallon
Crush the ingredients in a bucket and pour over enough boiling water to cover adding and stirring in sugar before adding cool water to 1 gallon. When cool add pectolase, after 24hours yeast & nutrient. Strain after 4 days fermenting into demijohn, topping up with cool water as required. Then follow normal winemaking procedures. Drinkable after 6-9 months.
Easy Apricot Liqueur
Fill kilner jar or similar with chopped dried apricots plus 2 tablespoons sugar- caster sugar dissolves easier, cover with vodka, brandy or gin, shake well to dissolve sugar, leave for 6 to 8 weeks before straining then add sugar and/or glycerine to taste. You will be be left with very alcoholic fruit, this can be used in trifles, mixed with melted chocolate or just topped up again with spirit or wine and sweetened and left again for a few weeks. This can be repeated again and then perhaps used in a dessert.
Parsnip & Lime
2 grapefruit or 2 limes
1 litre carton white grape juice
Yeast and nutrient
Water to 1 gallon
Wash and slice but do not peel parsnips, simmer in approx 4 pint of water for 45 minutes pouring into bucket when cool together with pectolase the zest and juice of washed grapefruit or limes, add yeast and nutrient after 24 hours leave fermenting for 3 days, stirring often, now pour into demijon with dissolved sugar, add grape juice when fermentation quietens. top up if required with juice or cooled boiled water. Follow normal procedures until fermention is complete.
Almond Liqueur - Ameretto style
3/4 bottle of vodka (you need space to mix),
1 level tablespoon caster sugar
1 level tablespoon soft brown sugar ( for colouring)
1 generous teaspoon almond EXTRACT or more to your taste
1 dessertspoon glycerine (minimum)
Put all into a normal wine bottle and shake well until all ingredients are thoroughly mixed. (Hence only 3/4 vodka at this stage) taste and adjust at this stage if needed. No acid required. can be drank at once - it will not improve much if kept but it may help to blend everything.
The commercial product is only 25% so the amount of spirit is about right. don't overdo it but use up the other 1/4 vodka. Pity to waste it!
Cork into half bottles for ease of use. Should not need clarification.
Many thanks to Pat Lord for providing this recipe. Have you one? If so email to [email protected] We would love to hear from you.
Woodford Winemakers Bitter
This recipe originates from a Suffolk vicar who published it in a local newspaper in 1932. The newspaper was found in 1972 lining the draw of a deceased persons house in Isham Northants. Use this recipe as a guide, experiment with different hops from brew to brew, more hops for increased bitterness, you can mix varieties. Also try different malts, levels of sugar can also be adjusted but too much sugar makes the beer thin. Keep a note of each brew for comparision and email results to the website via the contact page.
1.5kgs can of malt
3oz Fuggles hops or what is available, some hops are far more bitter than fuggles so ask at you local brew shop and adjust accordingly. You would only need 2oz of Northern Brewer for example.
Water up to 4 gallons for 4.5%, 28 pints for 5%abv.
Empty and rinse out malt can into large pan with about 2-3 pints of water, ad sugar, bring to simmer stirring until malt and sugar are dissolved, take of heat and allow to cool until it can be safely poured into fermenting container.
Using same pan boil hops in a gallon or more of water for 1 hour, allow to cool before straining in to the sugar and malt mixture, make up to 4 gallons ( or less for a stronger brew) cover add yeast when brew is down to 22c or less. Skim off froth for the first day or two then leave covered until it ferments out. In constant warm conditions it will ferment out in about a week or so, Bottle when bubbles have stopped rising for 48 hours if you do not use an hydrometer. Add 1/2 teaspoon sugar to each pint/500ml bottle* leaving 1" airspace.
Email John at [email protected] with any queries or for more details
Use only beer bottles as lemonade bottle might explode. Plastic water bottles may be used.
Wine of Year 2012
2.5 pounds young beetroot, - woody beetroot make woody wine
2.75 pounds sugar
1 litre red grape juice or small tin grape concentrate
2 teaspoons citric acid
2 teaspoons Pectolase*
Water to 1 gallon/5 litres
Slice beetroot then gently simmer in about 4 pints of water for 1 hour, when cool(70f/21c) pour into fermenting bucket adding pectolase*or similar and citric acid , after 36/48 hours strain into demijohn adding yeast and nutrient. When the must is fermenting strongly add sugar that has been dissolved in about 2 pints of boiling water, cool first. After 3 days when fermentation has quietened add grape juice, topping up with water or grape juice as required after a week or so. allow to firment out using normal winemaking procedures.
*Essential because beetroot was boiled,
Use contact form for any queries.
Be the first person in Woodford Winemakers to try this
Buy a big juicy pineapple and try your hand at making this really delightfull liqueur
Slice the pineapple thinly ,sprinkle with a little sugar and leave for 24 hours
Press out the juice,measure it ,and add an equal amount of brandy to which sugar has been added in the proportion of 2 ozs sugar every half pint of brandy.Put in a jar with a few slices of fresh pineapple and leave for 3 weeks ,then strain and bottle,then enter in show and WIN!!!!!
Recipe 11 Carrot Whiskey - 2013 Wine of Year
Ingredients; 6lbs carrots, 2 large lemons, 2 large oranges, 4lbs sugar, to be added in stages -see recipe, 2/4 lb clean wheat, Amylase, Pectolase, yeast & nutrient.
Wash but do not peel carrots, slice into 1/2 inch pieces, put into large saucepan, cover with water,bring to boil simmering till tender. slice oranges & lemons, mince raisins, wash wheat, put into bucket with half the sugar. when the carrots are tender strain WITH CARE the liquid into bucket, stir till all sugar is dissolved, when cool add all other ingredients and ferment for 7 days stirring often then strain into demijohn topping up as fermentation quietens, ferment to SG 1010 then add 1/2 lb sugar, repeating till all sugar used. The final gravity will be about 1030
Recipe 12 Orange Wine - Fitzgerald Trophy 2013
1 litre orange juice, 1/2 litre apple juice, 1lb 14 ozs sugar, teaspoon tartaric acid,yeast and nutrient, pectolytic enzyme, water to 1 gallon.
Put sugar, acid,nutrient into 1litre cooled boiled water, shake, add the juices, bring up to demijohn shoulder with water adding enzyme and yeast, fit airlock and ferment to dryness. Additional sugar for sweetening (about 8ozs) - if required
Recipe 13 Easy Elderberry
1 litre red grape juice
2lbs sugar for dry, 2.5lbs for medium, 3lbs for sweet
Pectolase or similar
Juice of 2 lemons or of 1 grapefruit.
Water to make up 1 gall (5litres)
Crush berries in bucket ( a potato masher is ideal) pour over enough boiling water to cover, stir and mash 2/3 times daily. When cool add pectolase, lemon/grapefruit juice. Add yeast after 24 hours. strain after 3 - 4 days. Dissolve sugar is as little water as possible and add to rest. When fermentation quietens pour into demijohn and top up with grapejuice. best to add over 3 days to prevent overfementation out of demijohn. Rack after 3 weeks, bottle when Stable.
Ideal for mulled wine
1 Ib dried apricots
2.5 lb sugar
Litre carton white grape juice
2 teaspoons citric acid
2 teaspoons pectic enzyme
Yeast and nutrient
Water to 1 gallon
Campden tablet/s - to be used when racking
Method:Pour about 4 pints of boiling water over apricots (chopped) in a plastic bucket. When down to room temperature, and not before, add pectic enzymeand stir. after 24 hours add yeast, nutrient and citric acid. Ferment on pulp for a further 4 days stirring often. Strain into demijohn together with the sugar already dissolved in no more than 1 litre of water. Allow fermentation to quieten before adding grape juice in 2 or 3 stages to prevent overflowing from demijohn.Top up with cooled boiled waterto 1 gallon. It might need an early racking if a heavy sediment forms, if so top up with 4oz dissolved in the amount of water needed. One more racking should suffice topping up this time with 2oz sugar in to up water.. The wine normally turns out medium sweet but not important as the judges will judge on the recipe. When showing you will assist the judge by marking it dry, medium or sweet on the blue label cover.