- Feb 5, 2020
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Thanks! Now to find a spruce tree with new growth. That may be a springtime project.
This I would call seltzer not beer. (Get your fermentables from malted barley add some hops, then call it beer) I’m glad you like what you’ve made and find it drinkable.4.5 ltr water
250g fresh spruce tips
500g dark brown cane sugar
Zest and juice of 1 orange
Zest and juice of 1 lemon
Boil all above and simmer for 30 mins.
Cool and strain into demijohn
Add 1tsp yeast and 1/2tsp of nutrient and shake.
Let it ferment to dry and then bottle with 1/2tsp table sugar per bottle.
SG was 1.040 I didn’t measure FG but it’s very dry so I’m going to assume 1 or less.
I let mine ferment for 5 weeks but I’m sure 3 weeks would do.
I bottled with 1/4tsp sugar by mistake as I used the wrong measuring spoon! Next time I’ll go for 1/2tsp but mine has a nice fizz all the same.
If I was to make a wine I don’t think I would increase the volume of spruce tips and brown sugar but would probably increase the SG with white sugar to around 1.080
I bottled the Beech leaf a couple of nights ago. It’s good, surprisingly good actually. Definitely one to try again.Good or bad I'd like to know! Beech leaves are on the short list of doable leaf wines so it's definitely been done. It's on my list but near the bottom. Too much to do for the next few weeks to make any new wine. I'd like to experiment - are young leaves better than mature? Don't know, would like to find out.
Great! And you know, it doesn't surprise me that it's good...at least not anymore. I am amazed at the flavors I got from the yard this year. In fact, I'm planning a larger batch using vine trimmings next year.I bottled the Beech leaf a couple of nights ago. It’s good, surprisingly good actually. Definitely one to try again.
I certainly agree with your "train of thought", thanks for the tip!I used the young translucent leaves. I found some information on foraging. If you were to pick the leaves for a salad you’d use the young leaves so I just went with that train of thought.
Old leaves would be worth a try but may be quite bitter.
Cosyden; Due to the newest rail strikes we will be driving on holiday in Scotland instead of the trains so we will be passing Perth. I want to find the Oak Leaf wines. Will my best bet be going to the winery? Is it very far off the A9? Do they give tastings in the shop?Mmm, maybe. I’m not that sophisticated but I’ll give it a crack.
What you probably need to know is that I’m not keen on white grape wine of any type. The spring oak (from cain o’mhor winery near me) is quite close to a fresh zingy white wine. The autumn oak is heavier like a red wine or cider which is probably why I prefer it. Both have apple, citrus and peppery flavours running through. I could happily drink the autumn oak and nothing else.
Next time I’m passing I’ll pick up a couple of bottles. I’ll pay more attention to how they taste and take some notes.
if you’re interested Google “cairn O’mhor fruit winery, Errol, Perthshire”. They don’t take themselves too seriously hence the name (care no more).
The winery is just 20 mins off the a9 at a place called Errol. If you’re heading to Dundee you’ll pass right by it.Cosyden; Due to the newest rail strikes we will be driving on holiday in Scotland instead of the trains so we will be passing Perth. I want to find the Oak Leaf wines. Will my best bet be going to the winery? Is it very far off the A9? Do they give tastings in the shop?