Tenbears
Senior Member
- Joined
- Sep 18, 2014
- Messages
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By my starting date in mid September the Red Panicled Dogwood berries were on the verge of going out. Migrating robins had taken a heavy total on the fruit that had been so abundant only weeks earlier. Although I typically make my wines in 5 gallon batches, the passing hours and miles forced me to change my plans. when I hit the 12 pound mark after three dys of berry picking.
The white berry of the Red Panicled Dogwood is rarely considered as a useful berry because it is a highly astringent berry, so much so it can put an unripe persimmon to shame in that department. However when you first bite into a ripe berry there is a surprising burst of sweetness combined with a nutty nuance that strikes the pallet before the astringents kick in.
This is the flavor I am looking to bring out.
When picking the berries I take any dried berries along with the fresh as they seem to contain less astringents and I will dry the fresh berries as well. the neat thing about these berries is they can be dried in any room without a dehydrater. just spred them on a tray with good air flow.
My recipe is for 3 gallons and consists of
12 pounds fresh berries then dry them.
3 gallons water
6 pounds Honey (Sugar can be used) I am a Beekeeper I use honey for everything!
3 tsp yeast nutrient
1 1/2 tsp pectic enzyme
acid blend as needed
5 Campden tablets
Bring water to boil, remove from heat and allow to cool some add berries and honey, allow to cool and add pectic enzyme. cover and let stand for 24 hours.
Place in a sanitized primary.
Check SG and Adjust to 1.095 to 1.100
Check acidity and adjust to between .55% -.60%
Add yeast nutrient, stir then pitch yeast. cover and allow to work for 3 to 5 days stirring daily.
after 3-5 days strain into carboy and attach airlock.
Freshly picked berries ready for cleaning, (the trash can they are in is clean, all I use it for is berry picking
)
The white berry of the Red Panicled Dogwood is rarely considered as a useful berry because it is a highly astringent berry, so much so it can put an unripe persimmon to shame in that department. However when you first bite into a ripe berry there is a surprising burst of sweetness combined with a nutty nuance that strikes the pallet before the astringents kick in.
This is the flavor I am looking to bring out.
When picking the berries I take any dried berries along with the fresh as they seem to contain less astringents and I will dry the fresh berries as well. the neat thing about these berries is they can be dried in any room without a dehydrater. just spred them on a tray with good air flow.
My recipe is for 3 gallons and consists of
12 pounds fresh berries then dry them.
3 gallons water
6 pounds Honey (Sugar can be used) I am a Beekeeper I use honey for everything!
3 tsp yeast nutrient
1 1/2 tsp pectic enzyme
acid blend as needed
5 Campden tablets
Bring water to boil, remove from heat and allow to cool some add berries and honey, allow to cool and add pectic enzyme. cover and let stand for 24 hours.
Place in a sanitized primary.
Check SG and Adjust to 1.095 to 1.100
Check acidity and adjust to between .55% -.60%
Add yeast nutrient, stir then pitch yeast. cover and allow to work for 3 to 5 days stirring daily.
after 3-5 days strain into carboy and attach airlock.
Freshly picked berries ready for cleaning, (the trash can they are in is clean, all I use it for is berry picking
) 
