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gil
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Joined: 08 Jun 2005
Posts: 18409

PostPosted: Thu Aug 09, 07 8:55 pm    Post subject: Reply with quote
    

cab wrote:
Right... Any more guys?

Gil, want to add some notes on whats ready up your way?


added blurb. should look for recipes. Nothing that's not been covered in july, though.

gnasher



Joined: 15 Feb 2007
Posts: 332
Location: Dorset
PostPosted: Fri Aug 10, 07 8:45 pm    Post subject: Reply with quote
    

gil wrote:
cab wrote:
You make your rowan with bletted fruit? Want to save that recipe for September/October for a later bletted recipe?


Mainly unbletted, but depends. They get a bit manky here if they're left too long on the trees. Rowan is my first main harvest of the autumn. First frost is early Sept, but I don't tend to harvest really squished berries.


scuse my ignorance but what are you guys on about? (bletted/unbletted?)

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Aug 10, 07 8:59 pm    Post subject: Reply with quote
    

gnasher wrote:

scuse my ignorance but what are you guys on about? (bletted/unbletted?)


Not in any way an ignorant question, and never hold back on asking when you don't know, else you'll never find out

Some fruit aren't very sweet, or they aren't very tender. You're actually waiting for them to be a bit over-ripe, or even going a bit mushy before they are at their best. The most extreme example I can think of is the medlar, which never really ripens here in the UK but is gorgeous when its bletted (brown and mushy, like stewed pears).

Some wild fruit like rowan, whitebeam and rose hips are better bletted, they're sweeter, they give you a more rounded wine. You can still use them un-bletted, but the wine takes longer to mature to its best, its harsher, a little bit 'wilder' I think.

gnasher



Joined: 15 Feb 2007
Posts: 332
Location: Dorset
PostPosted: Fri Aug 10, 07 9:08 pm    Post subject: Reply with quote
    

thanks Cab that's very interesting ...

I am planning on making some Haw berry wine once we have moved - hopefully in the next month or two - are haw berries better bletted? or will this be too late? - I can't face moving a fermenting wine - I can see a disaster happening! thankfully the two I have on at the mo have just finished and I can rack them off before we move.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Aug 10, 07 9:13 pm    Post subject: Reply with quote
    

With haws you don't need them bletted, but being really ripe certainly helps. Try sampling from lots of different trees before you pick them, some are fleshier than others.

gil
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Joined: 08 Jun 2005
Posts: 18409

PostPosted: Sat Aug 11, 07 4:29 pm    Post subject: Reply with quote
    

Bletting can also be achieved (to some extent) by putting the ripe (but not really really bletted ripe) fruit into the freezer.

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Mon Sep 03, 07 6:44 am    Post subject: Reply with quote
    

Oops. Anyone got any pics for this or shall I whack it up as it is?

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Mon Sep 03, 07 8:09 am    Post subject: Reply with quote
    

Oops... I forgot too! Bung it up, hope no one notices.

Jonnyboy



Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.
PostPosted: Mon Sep 03, 07 8:58 am    Post subject: Reply with quote
    

Good oh, Do you want me to introduce it as i have some blacbkerry wine questions.

sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Mon Sep 03, 07 9:02 am    Post subject: Reply with quote
    

Blaze away.

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