I'm Back!

After quite a long hiatus I have returned to the blogging world. It's not like I haven't had anything to blog about, on the contrary, I have had lots to write about but due to the time lapsed I think it would be better to bring you up to date with a summary. First off I will give an explanation to my lapse in writing. There were a few factors but firstly was ill health which I will say little of other than our toilet roll expenditure went up somewhat for a period. Then when all was settling down in the bowel department I was hit hard with the loss of a close friend. Along with me loosing my Bees and 3 out of our 5 chickens dying in quick succession I have just not felt like writing. Now I feel like enough time has passed and the amount I need to blog about has built up so I have lots to catch up on.

Anyway onto the summary. I have started a few new batches of wine, 2 made with dandelion, 1 with rhubarb and then a week or two later I made another batch with rhubarb. The dandelion wines are slightly different from one another as I have used red grape juice in one and white grape juice in the other. The recipe is here in the comments section of a previous post. I will write it up eventually and add it to the recipe page (eventually being the operative word). The batches of rhubarb wine are both the same recipe, the only difference is the size of the batch, the first is only 1 gallon but the second batch is 5 gallons! Keeping on the theme of wine I have also bottled 2 gallons of elderberry wine and started drinking it. I'm sure it'll taste better when it has aged more but at the moment it is drinkable and the further down the bottle I got the easier it was to drink although I had a headache at the end!

The land my Dad recently acquired is coming on nicely with more than a little help from my brother in law Lee, although in truth my Dad has done more work than should be expected of a 65 year old! He is a Yorkshire man though so a bit of hard graft doesn't scare him. I have mucked in as much as I've been able to, but due to there being no toilet down there I had a long period where I didn't dare go down there! Between us we have moved loads of clay and exposed the workable land beneath, then covered it in manure in preparation for next year. There is still loads to do down there and now the weather has improved it has got a bit overgrown in a lot of areas but we are working on it a bit at a time and large areas are covered with old carpets for the time being to keep the weeds down. All the trees that were moved down there are coming along nicely but won't produce much fruit this year. This is of little concern, the main thing is that they have plenty of leaves and are putting out new growth. With any luck next year will be a bumper crop!

I never got round to writing up about the last Wakefield and Pontefract Beekeepers Association meeting and now can't remember enough to do it justice. The main subject was on the Warre hive which is a form of top bar hive that involves making tall stack of boxes. One of the big differences with the style of Beekeeping is that rather than adding boxes to the top for the Bees to store honey in you add boxes underneath and the Bees move their brood rearing area down and start storing honey above; this has the advantage that it means the brood is always built on new comb. I may do a more detailed blog about the Warre hive at some point but as my knowledge on the subject is limited I may wait until I know more.

To finish off I will just mention one small last thing....... I have bought a new colony of Bees!!!! Ok, so it is more than a small thing, rather large to be honest and as this post has reached a fair length I will write a separate post for the new Bees!

Wine and Mead Bottled

I have been busy over the last few days bottling and racking some of my home brew. The brews I have done in the last few days have been ones where I was unable to get a initial gravity reading so I won't know how strong they are but that's half the fun.

To start with I bottled my dandelion wine (original post can be found here) as this was a smaller batch and one of the older ones. I have had a sneaky taste of it and so far it tastes quite nice, actually a lot nicer than I was expecting although this could be the flavour of the red grape juice I used. Either way if the taste gets better from what it is at the moment then I'm on to a winner and will make a much larger batch next year. I got 3 full bottles and a part bottle, the part bottle is in the fridge ready to drink and the others I have stored in the loft to age; by ageing the wine I hope to further improve the flavour.

Dandelion wine in home made Demijohn, dilute pop bottle!

Bottles I've been collecting. Soaking to try to loosen the labels. The next step was to sterilize them.

The finished product bottled and now away in storage in my loft. 

The next thing I bottled was the remainder of the second batch of mead I made at the start of the year (again link for that post here). This was a really large batch and I already have 3 gallons of it stored in my earthenware demijohns (link to that post here; in that post it says I have 4 demijohns but actually I had 5) that my granddad gave me at the beginning of the year. That left me with 2 demijohns with the mead in; one of these I have left alone and the other I added more honey to a while ago although I can't find the post that says how much honey was added, oh well! I got 6 bottles from each demijohn and have stored them along with the dandelion wine. I had a small taste of the mead as it was being bottled and it has got some taste, more than it has in previous tests, it may turn out nice after all when it's aged a while.

Bottled up and ready for storage.

The sweetened mead ready for storage.

Once I'd bottled all the mead I had a few empty demijohns so while I had the equipment out I also racked one batch of raspberry wine. This batch has been going since July so is also nearly ready to bottle up but I now have a shortage of wine bottles so will be asking my dad to start saving them again for me. The raspberry wine had developed a thin layer of sediment on the bottom, which is to be expected as this was the second time I racked it, the first time it had a very thick layer of sediment. Next time there will, hopefully, be little to no sediment for when I bottle it.

And finally with the remaining demijohns I had I've made 2 further batches of J.A.O. mead as this is my favorite and easiest to do. I followed the method on this page but as with the last batch of this I made I have upped the amount of honey to 1.8kg so now have 3 demijohns full of this at various stages of development! I hope the extra honey doesn't spoil it but I doubt it will, they are all smelling rather nice and the oldest of the 3 is clearing nicely.

Solidified honey.

Not even 1kg yet. 

1.8kg dissolving in boiled water that has been left to cool for about 30 minutes

This much honey takes a long time to dissolve even with vigorous stirring

Raspberry Wine From Frozen Fruit

I have started a new batch of raspberry wine, mainly to free up some space in the freezer but also because I like wine!  This will probably taste different to my first batch of raspberry wine (which can be found at this link) for a couple of reasons; the first reason is I didn't use the same technique to make the wine and secondly (and more importantly) the alcohol content will probably be much higher, I'll explain why later.

The method I used for this batch was as follows....

Firstly I defrosted a large bag of berries; they had frozen into a large block and when defrosted a lot of juice had already been released. I didn't weigh the berries but have an idea in my head of how large the bag was, slightly smaller than a bowling ball!

The next step I did was to pour a kettle of boiling water over the berries, approx 1.7 litres, to encourage more juice to be released. Then I poured the mix through a sieve in an attempt to catch any seeds and reduce the amount of pulp going through. With the pulp that was left over I poured the same amount of boiling water again and repeated the last step. Satisfied that I had got a good amount of juice from the berries I discarded the remaining pulp, it had lost most if it's colour anyway.

The pulp still full of juice.

Below is a video of me shaking the juice out!

When the mix had cooled enough I added a teaspoon of pectolase to further help break the fruit down and covered the bowl to leave it overnight. The next day I added the sugar, this is another area that I differed from the previous raspberry wine; instead of measuring the amount of sugar that went in I just measured the gravity and stopped adding sugar when I was happy. It was roughly 1.75kg of sugar but the main point is that the SG was 1.111 which will give a much higher alcohol level if all this is converted. For example, if the final gravity is .99  then alcohol level would be over 16% which I'm more than happy with!

When all the sugar was dissolved I moved the mix into a clean sterilized demijohn, again passing it through a sieve to collect any pulp. Once it was in the demijohn I added a teaspoon of yeast before putting an airlock on. The demijohn was then put to one side in the kitchen with plenty of kitchen roll underneath, just in case it overflowed like my plum wine did!

While I was waiting for this wine to start working I racked the plum wine. It seemed to have stopped bubbling and has been fermenting for about 3 months. There was a think layer of sediment in the bottom of this demijohn, partly from the fermentation and partly because I left a lot of pulp in the juice. This seems to have formed into small balls and sunk to the bottom. Now it is in a fresh demijohn and its clearing nicely. I had a small taste of the wine and am impressed with the flavour so far. Give it some time to mature and it'll hopefully taste great!

The debris in the bottom of  the plum wine.

Once a couple of days had passed the raspberry wine was bubbling away very happily. It has got an amount of pulp that has formed into balls, similar to the plum wine and due to the strong fermentation these are all floating at the top. Luckily there isn't as much as was with the plum wine so haven't had a eruption like before.

The raspberry wine at the front and plum behind

Racking

Due to recent death of my mother this is my first post in a couple of weeks so my blog has fallen behind a little. She was an exceptional mother and grandmother who always encouraged me to do the things I'm passionate about so would have wanted me to carry on with my blog. I have several things I would like to post about and the first is the racking of my mead and wine.

I had several days at racking as I have a lot of mead on the go at the moment. The 30 litre batch that I started at the beginning of the year was split into 4 demijohns a few months ago so that took a couple of days to rack. This batch is just a straight mead with no other flavourings apart from 1 of the demijohns which I added extra honey to sweeten. Though I didn't have a hydrometer to begin with I have since roughly worked out the starting gravity or S.G. to be 1.060 and the current gravity is 0.97 which would give a ABV OF 12%. This batch is also clearing nicely and will be bottled next month and then set aside to age, hopefully this will make it taste nicer!

The dandelion wine, which is in a 3 litre pop bottle, was also racked and that has a nicer smell than it had before! The colour is still similar to red wine, due to the red grape juice added, but it appears a little clearer. No gravity readings have been taken at any point on this wine so will be a wild card when it is drunk.

The lemon and ginger mead I started in March was the next. This had a S.G. of 1.090 and is now about 15-16% ABV. I did mention in a earlier post that I would bottle this at 12% but as it's already gone over I will now leave for it to run it's course. I didn't taste this while racking so am unaware if it's got a nice taste yet but in time will find out.

Finally I bottled my second batch of JAO mead. This followed the same recipe as the first batch I did but am unsure what it tastes like yet as I haven't tried it yet. I didn't write a post about this when it was started and  haven't recorded the gravity at any point so again I am unable to tell how strong it is. Oh well, that just adds an extra layer of fun when drinking it!

The dandelion wine.

Racking from the earthenware "johns"

MEAD!!!!!!

Dandelion Wine Fermenting

After leaving the dandelion brew for 4-5 days in a covered bowl it was time to put it in a demijohn for fermenting. I used a sieve to scoop off as much of the dandelion "debris" as possible and then poured the remaining liquid through the sieve a few times for good measure. 

I then poured the remaining liquid into a demijohn (in this case a 3 litre dilute pop bottle). Before the dilute pop bottle I used a larger glass demijohn but this was too large for the amount of liquid I had. At this point I was panicking slightly as I have used the same amount of sugar as I should have used for a larger batch, meaning there is a higher sugar content. This will mean a sweeter wine which is no problem! At this point I should have taken a S.G. reading so I could work out the alcohol level at the end but didn't have time so will play it blind.

The next day I had a look at the mix and am happy to report that it is bubbling away quite happily. Now I need to wait a couple of months before racking the wine, then maybe another rack followed by bottling the wine and finally leaving for upto a year to develop. I will update as I go!

Dandelion Wine

Inspired by comments on one of my earlier posts I have decided to have a go at making dandelion wine. In the comments on the post I was given a recipe which I have mostly followed but with slight deviation; This was mainly due to being unable to find one of the ingredients but fingers crossed it'll be ok.


The first step I took was to collect the dandelion heads. Due to the time of year and the abundance of them on my lawn, this step didn't take too long. The recipe asks for 6 pints of dandelion heads but I only managed 3 pints, although they where packed quite tight into the pint glass so will assume I have picked enough for the recipe. If I haven't picked enough then the only downside I can see is that it won't taste as much of dandelion as it's supposed to; Having no base for comparison, due to not having tasted dandelions, I will continue with the recipe as normal.

Lawn covered in dandelions

The next step (once I had washed my pollen stained hands) was to pour boiling water (7 pints approx) over the dandelions and let them sit in a cupboard for 48 hours out of the way. At this point they started to have a not entirely pleasant smell about them.

After leaving them for 48 hours they really had a smell to them, again not pleasant. The next step was to peel 2 lemons and 1 orange, trying not to get the white pith in. The peel was placed in a large pan along with the dandelion mix and 3lbs of sugar then brought to the boil for 10 minutes (it took about 15 minutes to get to boil). After taking it off the heat I squeezed the juice from the peeled lemons and orange in and added 1 litre of red grape juice (this is where I deviated from the recipe provided; The original recipe asks for white grape juice not red). It was then left to cool.

Pan of dandelions and peel (pond water)

Upon returning from a rather unsuccessful walk, the baby cried for most of it, I carried on with the next step. I added a heaped teaspoon of pectolase and a heaped teaspoon of yeast nutrients then gave a good stir. Pectolase helps breakdown plant matter and clear the wine and nutrients are to give the yeast food to help it get going better. After I had given it a good stir I added the wine yeast and covered with cling film. It now needs to be kept covered for 4-5 days, stirring daily. After 4-5 days I will transfer the liquid into a demijohn with airlock to ferment.

Garden after dandelions were picked

When I left for work this morning it looked as though fermentation had started but only slowly at the moment.