- Food and Cooking»
Since I have embarked upon my wine making odyssey, I have experienced many triumphs of the vino variety. But it must also be noted that I have also fallen upon my preverbal (alcohol soaked) backside on more than one occasion.
But rejoice! For this is a tale of unbridled triumph (unless of course the reader happens to be my liver, whom by some freak turn of fate has come into the possession of a crystal ball).
It has been many months since I first started to make my own falling over juice, and this has been documented to a certain extent on Hubpages. From my first tentative steps (mead glorious mead) to my most recent efforts, I have endeavoured to share my experiences.
In between my fermenting and typing, I have done a fair amount of research in regards as what can be used to make a palatable, alcoholic tipple. Dismayed by the rows upon rows of supermarket/ off licence wine that is readily available and all produced from different varieties of grape, I have made, enjoyed and shared a veritable cornucopia of gut rot for next to nothing in terms of price. Although it has taken some amount of effort. But if you are reading this as a budding fermenter of the hard stuff, please do not let my last few words put you of, the rewards really are worth the effort.
The wines I have made are usually made from fruits that I can forage locally (and obviously this has to be done seasonally). These include wine made from plums, blackberry's, elderberry's, elderflower's and more obscurely sloe's.
Because I have the good fortune to have an allotment I am able to cultivate fruit that I am then able to turn into bottled nectar. Rhubarb and strawberry wines were both notable allotment wines in the last few months, although this years adverse weather conditions scuppered my plans for beetroot wine.
But enough of this prevarication!
I now bring you back to the title of this article.
Hawthorn wine. Or to be more accurate, hawthornberry wine. As I mentioned earlier, I have done some research into what can be turned into wine. One of the most surprising recipes I have found is Hawthornberry wine.
I saw the recipe, realised that there was a couple of readily available trees on the margins of the allotment site and thought why not!
The initial stage of making this particular wine was all quite normal, but I did have my doubts when I transferred it into a demijohn. It was bright orange! I was not entirely sure whether or not it was radioactive. I really wish I had taken a photo at this stage just so that I illustrate the Day-Glo effect to you the reader ( I will try to rectify this next year).
But suffice to say, it did not stay in this fluorescent state for long. The wine soon settled, what's more it only took one racking before bottling.
The end result is a delicious wine that looks like a light strawberry wine, but more importantly has the taste and body of a fine, dry rose.
Sadly I can only tell you about this alcoholic marvel. I wish I could share it with you all and take pleasure in both the taste and the frugalness of this liquid delight.
But hopefully you will go out next autumn (fall), pick your own Hawthornberry's and sample the delight for yourself. I would like to encourage everyone to go out and pick suitable fruit and flowers that you can then turn into wine. Grapes are good, but there is so much more to try.
Be sure to let me know how you get on!