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Damson and Rosehip

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  • Damson and Rosehip

    Hi All

    After having a day foraging the other week I ended with just over a pound of rosehips and 1/2 pound of damsons so these went into the freezer while I decided what to do with them. So I though, after a suggestion on here to do a small batch of damson and rosehip upto 2 litres.

    So here is were I'm at, I've scaled up the measurement back up for a gallon.

    Ingredients:
    2 1/2 Lbs of Rosehips
    1 1/4 Lbs of Damsons
    5 oz of Sultarners
    1 tsp Pectolose
    1 Campden tablet or appropiate Sodium Metabisulphate
    1 tsp nutrient
    1 tsp yeast

    Method
    The rosehips and damsons were cleaned and frozen, these were then placed in the fermenter and the sultarners chopped and also added. I went with the sultarners over raisans as I remember a discussion on here about raisans give a more golden colour and a sherry
    flavour. Over this 5 litres of aired water was poured, the pectolose and a crushed campden table added, lid placed on the fermenter and left to stand and cold soak for 48 hours.

    Once soaked, add sugar till you reach a SG of 1.080 and pitch the yeast. I plan on letting it ferment for 5 to 7 days on the plup then will transfer to demijon and let ferment out.

    I'll keep you updated as I go along.

    Mark..........
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