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  • Christmas Pudding wine

    I have tasted this wine and it is just yummy





    Listed as Citrus white or golden sweet wine in the Yorkshire Federation Jubilee handbook

    It won it's class and was best wine in show in 1991 and was class winner in 1992

    submitted by Vera Durkin


    1 lb home made christmas pudding (or Marks and spencer)
    8 Oranges
    1 tall tin of fruit (any kind)
    1 pint white grape concentrate
    3 lbs (imperial) sugar
    Pectolase
    Sauterne type yeast

    Method
    Cut pudding into thin slices, place in a bucket, pour 5 pints of boiled water, whilst still hot and stir.

    Add juice and zest of oranges, tinned fruit and grape concentrate, stir well again. Bring up to 1 gallon with cold water, stir well and adjust S.G. to 1.090 by the addition of the sugar.
    Add pectolase, yeast etc, stir well and place in a warm room to start fermentation.
    Ferment in bucket for 4-5 days stirring twice daily. Strain into demijohn, S.G. should have dropped considerably, add a little more of the sugar. Continue ferment under airlock and feed with 4 oz of sugar every few days until the alcohol tolerance of the yeast has been reached.
    Rack regularly. The finished alcohol content should be around 15%.

    this recipe has been a consistent winner in many competitions.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  • #2
    Sounds brilliant, but where to get Christmas pudding now?
    Let's party


    AKA Brunehilda - Last of the Valkaries

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    • #3
      I think we have some in a cupboard somewhere......



      mebbe Aldi or somewhere like that?

      not sure
      N.G.W.B.J.
      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
      Wine, mead and beer maker

      Comment


      • #4
        Oh. If it doesn't matter that it's ancient I have one in the depths of a cupboard somewhere. I'm sure I saw it once, long ago.
        Let's party


        AKA Brunehilda - Last of the Valkaries

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        • #5
          PS. I see no reference to Camden. Wouldn't that be essential with it being a puddingy thing?
          Let's party


          AKA Brunehilda - Last of the Valkaries

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          • #6
            Campden?.....Dunno....just typed it in as it is ion the book?


            1.100 without any sugar?....what sort of fruit did you use?

            lol
            N.G.W.B.J.
            Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
            Wine, mead and beer maker

            Comment


            • #7
              Bit of advice please chaps

              I had mine running for 5 days in a covered bucket. SG has dropped from 1.112 (yes, I know) to 1.040. Now transferred through a coarse-ish seive into a DJ or two.

              I want to let the SG drop a little more before sugar-feeding it. The sugar will increase the level of liquid in the DJs. Do you think it is safe to leave a little head space in the DJs now, or should I top right up?
              Pete the Instructor

              It looks like Phil Donahue throwing up into a tuba

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              • #8
                Leave a little space for topping with sugar, provided it's activly fermenting all is safe.
                Discount Home Brew Supplies
                Chairman of 5 Towns Wine & Beer Makers Circle!
                Convenor of Judges YFAWB Show Committee
                National Wine Judge
                N.G.W.B.J Member

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                • #9
                  Sorry Duff, deleted my post, but I think you must have answered it before I managed to do so.

                  Scratching my head at the moment - not sure how to measure the SG to get sugar content (and therefore an idea of whether I'll need to sugar-feed) when the must has the consistency of soup!

                  My initial SG reading was 1.112, and that was using the equivalent of 3/4 of the sugar in the recipe. If that was a true reading and D47 quits at 14%, the SG will be 1.009.

                  What do you reckon - wait until the fermentation slows, taste it and decide at that point?
                  Pete the Instructor

                  It looks like Phil Donahue throwing up into a tuba

                  Comment


                  • #10
                    Originally posted by goldseal View Post
                    Sorry Duff, deleted my post, but I think you must have answered it before I managed to do so.
                    I reinstated your post for continuity
                    N.G.W.B.J.
                    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                    Wine, mead and beer maker

                    Comment


                    • #11
                      As to taking the SG in that kind of wine (suspended solids) strain the sample through a nylon seive and see if that takes out enough solids, but you can if you wish just take the SG as it is (leave it plenty of time to allow the hydrometer to settle to the right level, and deduct 0.007 from your reading
                      Last edited by lockwood1956; 19-07-2008, 06:08 PM.
                      N.G.W.B.J.
                      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                      Wine, mead and beer maker

                      Comment


                      • #12
                        Originally posted by lockwood1956 View Post
                        but you can if you wish just take the SG as it is (leave it plenty of time to allow the hydrometer to settle to the right level, and deduct 0.007 from your reading

                        ???? how do you arrive at the figure 0.007 ???
                        I wish I was a glow worm
                        Cos a glow worm's never glum
                        It's hard to be unhappy
                        When the sun shines out your bum

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                        • #13
                          Originally posted by Zebedee View Post
                          ???? how do you arrive at the figure 0.007 ???

                          Perhaps because he's a step up from James Bond, and is our treble o seven?


                          or more likely it's that 0.007 is a standard amount that you use to adjust a hydrometer in this type of situation?
                          HRH Her Lushness

                          Beauty is in the eye of the beer holder.

                          Comment


                          • #14
                            Originally posted by lockwood1956 View Post
                            1 lb home made christmas pudding (or Marks and spencer)
                            8 Oranges
                            1 tall tin of fruit (any kind)
                            1 pint white grape concentrate
                            3 lbs (imperial) sugar
                            Pectolase
                            Sauterne type yeast

                            Method
                            Cut pudding into thin slices, place in a bucket, pour 5 pints of boiled water, whilst still hot and stir.

                            Add juice and zest of oranges, tinned fruit and grape concentrate, stir well again. Bring up to 1 gallon with cold water, stir well and adjust S.G. to 1.090 by the addition of the sugar.
                            Add pectolase, yeast etc, stir well and place in a warm room to start fermentation.
                            Ferment in bucket for 4-5 days stirring twice daily. Strain into demijohn, S.G. should have dropped considerably, add a little more of the sugar. Continue ferment under airlock and feed with 4 oz of sugar every few days until the alcohol tolerance of the yeast has been reached.
                            Rack regularly. The finished alcohol content should be around 15%.

                            this recipe has been a consistent winner in many competitions.
                            I really fancy making this...
                            And I have just found a one pound Christmas pudding in my cupboard
                            But I have one question...
                            When it says 1 pint of grape concentrate, does that mean the "Solvino" tins ??
                            Or will the grape juice work ??

                            I think for the tinned fruit, I will use either manderines or maybe even cherries

                            As always... all comments welcome
                            Carole
                            Insecure people try to make you feel smaller.

                            Confident people love to see you walk taller

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                            • #15
                              Here we go, a tutorial on the Christmas pudding wine,
                              Discount Home Brew Supplies
                              Chairman of 5 Towns Wine & Beer Makers Circle!
                              Convenor of Judges YFAWB Show Committee
                              National Wine Judge
                              N.G.W.B.J Member

                              Comment

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