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Having developed a yen for hedgerow harvesting; making good things out of my wild gatherings, I have begun another wine brew. A chance conversation with an expert brewer of wine set me off on a mission to brew a perfect red wine. Elderberry, blackberry and something else, a secret other berry, not strictly in season but easily available frozen, in various proportions to give perfume and body and tannins, will it be awful or perfect? It’s nearly ready to bottle now but it won’t be ready to drink till Easter, or maybe I’ll store it till next Christmas.
The first thing to gather were the elderberries, back to the spot where we picked the flowers in early summer, someone had been there before us so we struggled a little to find them plentiful and ripe, and equally not wanting to strip the trees bare we spent a little longer picking a few here and a few there. Washed and picked from the stems, they were frozen, with the intention that the freezing process would help break down the cell structure of the berries to release juice, colour and tannins.
Next were the blackberries, these took two days to pick, we went out to pick and were rained off, being a hardy Northern girl a little rain does not bother me, this was torrential rain, coming down like stair rods, the kind of rain which batters your head, runs through your hair and down your neck; even I admitted defeat.
The next day was bright and breezy, a perfect picking day, we still got scratched and nettled, but the berries were beautifully ripe and juicy.
The berries were briefly boiled to break down and sterilise, then soaked in a bucket with water overnight before the wine yeast, and nutrient were added and mashed for several days. Then the liquid was strained off the berries, the grape concentrate was added, and put in a demijohn to brew. The liquid fermented vigorously for a week but slowed to a gentle tick, and will be racked off the lees this weekend, cleared and bottled.
Perhaps my Dearest will make me a label for my bottles if I ask him nicely.