Did you know the brew has dated back to before anyone can remember and that is a fact. The Greeks made it, the Italians, the Africans and also the good old English.
Here is one of our allotment favourites - Raspberry and Redcurrant Wine using fruits that are readily available at this time of year.
Throughout the season we would love you to share your brewing skills with us... whether it is
a ‘brewing benefit’ or a ‘brewing boobie’!
People have nearly blown themselves up whilst brewing, especially beer. Please be careful when you are brewing all types, always research before you brew.
Blackcurrant wine makes a great fruity red wine, while redcurrants and whitecurrants will produce
a lighter white or rose’.
Ingredients
3lb Raspberries (cleaned and de-stalked)
3lb Redcurrants (cleaned and de-stalked)
1/4 oz of Wine Yeast
2 1/2 lb sugar
1 Gallon of Boiling Water
Method 1. Pour over boiling water and mash fruit. 3. Cover and allow to infuse for 4 days. 4. Strain off liquid. 5. Add yeast and sugar and allow to dissolve. 6. Put into a demi-john, fitted with air lock and leave in a warm place. 7. Allow to ferment until the bubbles cease (this can take up-to several weeks). 8. Once fermentation has taken place, syphon off wine into another demi-john, cork and leave for 6 months. 9. Bottle up and leave for a few more months!
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