Recipe For Making Bramble Wine Recipe

Recipe For Making Bramble Wine 6 or 12 bottle Kits.

Recommended Equipment

Makes 4.5 litre (one gallon)	Makes 10 litres (2.2 gallons)
10 litre plastic bucket with lid	10 litre plastic bucket with lid
5 litre plastic (or 5 litre Glass Demi John)	10 litre plastic bucket and lid drilled
Bung and Airlock for container	Bung and Airlock for container
Small Fine Nylon straining bag	Small Fine Nylon Straining Bag
Siphon and U Tube	Siphon and U Tube
Hydrometer with trail case	Hydrometer with trial case
Thermometer	Thermometer
Funnel	Funnel
Steriliser	Steriliser
One Litre plastic food grade jug	One Litre Plastic food grade jug
5 x 1Litre Plastic PET Bottles	10 x 1 Litre Plastic PET Bottles

Ingredients for both sizes

Camden Tablets Country Wine Yeast 400gms of White Grape Concentrate 700gms of Sugar Yeast Nutrient Tannin Citric Acid Pectolase Finings Potassium Sorbate One litre of Apple Juice For 10 litre just double up the volumes. 500gms of Bramble Jelly. Dissolve in warm water (3litres you can do it in two pans if you don’t have one large enough) in a large pan and leave till its dissolved. Leave them to cool in the water (20 to25C).

Making Instructions (Recipe)

Make sure all the equipment that comes into contact with the wine is Sterilised before starting. 1. Put the Bramble Jelly you have dissolve in the water (temperature should be between 20-25C) in the plastic bucket. Add the Grape Juice and Apple Juice. Mix in the teaspoon of Pectolase Citric Acid (a Teaspoon) and one Crushed Camden Tablet. At this point feel free to add anything that you might think might enhance the wine and give it more flavour. The sort of things is Bananas Raisins Sultans Cranberries Blueberries. If they are hard adding at the time of boiling water if soft they can go in now. Cover and leave for 24 hours 2. Now add half the sugar (350gms) 15gms (a teaspoon) of Citric Acid, Tannin (half a teaspoon) Yeast Nutrient and Yeast. Transfer to a Demi John to ferment. Run through the straining bag if there is any fruit present. 3. There should be space below the neck on the Demi John so we can add the extra sugar later. Fit the airlock half filled with clean water. 4. Leave to ferment for 5 days. Temperature should be 20-25C. After the 5 days add the remaining 350gms of sugar. If there isn’t enough room remove a little of the liquid. Leave again until fermentation is complete (depending on the temperature as to how long). This will normally be when the airlock has stopped bubbling but always use your hydrometer to make sure. It’s should be around 1.005 or less on the scale and will show the same reading for a few days. 5. Siphon the wine off the sediment back into the sterilised bucket leaving the sediment behind. Clean out the Demi John and then pour the wine back into it from the bucket. Add a Campden Tablet (one per 5 litres) and a teaspoon of Potassium Sorbate (per 5 litres). Stir or shake well. We need to get rid of the carbon dioxide in the wine before adding the Finings. Once done add the Finings. Leave in a cool place to clear. When clear you can then bottle your wine. See our guide on bottling. Bramble Wine can be quite dry so if you do want to add further sugar to the wine do this before bottling. It is best served as a medium style table wine. Really needs 6 months to mature.

General Guidelines for Fruit Wines

Always try to make sure the fruit is clean and bug free Make sure all the equipment that comes into contact with the wine at any stage of the process is clean and sterilised. Use a hydrometer and thermometer at all times Check out the Guides on the web site. Make sure when shaking a Demi John made of glass that you always release the pressure between shaking. Glass Demi Johns can build up a lot of pressure and can crack or split if this is not done.