Grow or Gather?

Is there anyone out there growing ingredients for their country wines? I started making wine because I didnâ??t know what to do with all the Gooseberries and Blackcurrants I inherited on my allotment. Since then, I gather Hawthorn and Damsons from the edges of the farmerâ??s fields. At about a bag of sugar per gallon please excuse my spellling. Iâ??m beginning to think that it is easer and cheaper to gather. :wink:

 

I usually make damson gin courtesy of the damsons growing wild in the hedgerow at the bottom of the garden - didn't last autumn as the late snow we had last April killed off the blossoms, so no fruit. Fingers crossed for a decent crop this year

 

My uncle and my dad both had a go for a while. My uncle made loads, all with what he'd gathered from the wild. He used all sorts, not just the usual suspects. One that is maybe less obvious was nettle wine (from the top side, not the roots which herbalists use). It makes a delicately flavoured white wine.

Elderflower has got to be the single most perfect of all the whites. His best red was made from brambles (blackberries).

 

:lollol:Hi all.
Ive just started some (Bird Cherry Blossom) I added some lemons and an orange. anyone ever tried this one?

 

I may be wrong, but I seem to remember from my old school days that citric acid harms the yeast, thus severely inhibiting fermentation. I think this is why there aren't many (if any) citrus fruit based alcoholic drinks commercially available, except where the citrus fruit juice is added after fermentation has completed. Distilled stuff is different I think. Presumably because although the fermentation is restricted, it still happens a bit. I seem to remember in chemistry we made gin using all sorts of glass flasks, pipes and a bunsen burner, although we only got about a teaspoon out of a whole orange.

 

I've never really liked wine (probably something I'll grow to enjoy =]) but I tried elderflower wine before and that was by far the nicest tasting wine I've had

 

Over the years I've brewed Plum,Carrot,Beetroot,Pea pod,Parsnip,Tomatos and lots more,but the best ever was Elderberry. I decanted some into an old retail wine bottle and served it to my Bro and his wife and they never guessed it wasn't bought..:hehe:
As for the strongest brew,well that just has to be the Plum..I had a bloomin job to get down from the attic where I stored it after a tasting session:D

 

I have made Blackberry which turns out more like a liquer,plum from my victoria plum tree takes a long time to mature and orange wine that was so much like Gin we drank it with tonic.I have Elderberrys at the bottom of the garden,wine from them is marvelous for colds being anti virol.

 

The Bird Cherry seems to be doing nicely but not over bubbling!
Just started some mountain ash, ok so far

 

REPORT!!! dont bother with the bird cherry....... :lollol:keep it away from wildlife and paint work................................