Bramble Wine 1
A dry rose made with bramble jelly.
- 450g of Bramble jelly
- 1 litre of Apple juice
- 250g of Concentrated rose grape juice
- 680g of Suger
- 2.8 litres of Water
- 1 tsp of Citric acid
- ½ tsp of Tannin
- Pectic enzyme (Pectolase)
- Campden tablets
- Gervin GV2 Yeast
- Dissolve the bramble jelly in warm water and when cool add the apple juice, concentrated grape juice, citric acid, pectic enzyme and one crushed campden tablet. Cover and leave for twenty-four hours.
- Stir in the tannin, nutrient, and active yeast, and then pour the must into a fermentation jar. Leave space for the sugar, fit an airlock and ferment for ten days.
- Remove some of the must, stir in the sugar and return it to the jar. Refit the airlock and continue fermentation to dryness.
- Rack the wine into a clean jar, add one campden tablet, and top up. Bung tight, label and store until the wine is bright.
- Rack again and when the wine is six months old, syphon it into clean bottles each containing one saccharin pellet. Cork, label and keep for one month then serve cold with picnic meals.