Anyone who wanders the cliff tops of Kent in summer can't help but recognise the warm, coconut fragrance of the bright yellow gorse bushes that stand proud against the sea breezes.
But if you thought you need to wait another 6 months for them, there is an old saying that "Gorse is out of flowering season, when kissing is out of fashion"; which should give you a clue to the fact that you should be able to find gorse flowers almost any time of the year.
It makes a wonderful hedgerow wine (or so i've read...and hope to find out for myself), so what better than to take a winter walk along the saxon shore way and see if I can find some this weekend.
If I can get enough, this is the recipe I'll try, a mix of a few recipes i found on line and in a "Booze for Free" book
6 pints (a good carrier bag full) of gorse flowers (though I've seen recipes where you can also throw in any spring flower like dandelion, primrose, etc too)
3lb of sugar
4 pints of water
can of grape concentrate (or throw in a cup of chopped sultanas) - this is basically to add tannins to make it more "winey"
2 oranges (zested and juiced)
tsp Citric Acid
half a cup of black tea (more tanin - optional - leave out if you want it more white winey that rose')
packet of yeast nturient/yeast (champagne yeast best for high alcohol)
put the flowers, sugar, grape juice, tea, orange juice and zest, citric acid in a large sterilised fermenting bucket or big pan (that can be covered)
(don't add the yeast or yeast nutrient at this stage)
boil up the water, and add to the mixture, stir, cover, and leave to steep and cool - make sure it's boiling water to release the flavours, and also to sterilise the mixture to kill of any natural yeasts that you may not want.
once it's cooled to room temp (or a little above) throw in the yeast and yeast nutrient
cover with a breathable cover, and leave to ferment until the fermentation dies down - probably 3-5 days in a reasonably warm house.
once finished, strain it through a sterile piece of muslin, into a demi-john, add the mandatory air lock, and leave in a quiet corner to finish it's ferment and clarifiy (this should be about a month - you'll notice when you no longer hear it bubbling away to itself, and sediment has settled)
depending on how clear you want your wine, you could re-rack it into a clean demi john and leave for another month to clarify further, before bottling.
"Re-Fizzing" - bottle it with a spoon of sugar....
right...if you like the taste of it flat...then once bottled, feel free to drink, or keep for later as required.
If you would like to re-energise it and make it sparkling, then make sure you bottle it in swing top strong glass bottles, and add 1 good tea spoon of sugar to each bottle as you bottle it.
leave it to referment in the bottle for another couple of weeks, then chill well, and open carefully for golden yellow, coconut flavoured dry sparkling gorse wine!
Enjoy
Tj@TheForagersNook
Ah, for more gorse in our part of Lincolnshire! Sounds wonderful but I would counsel slightly less priming sugar. For our sparkling cider we primed with a level teaspoon in each 75cl champagne bottle we laid down last year, and now it is impossible to open one without an eruption (quite funny) and we have had one "bottle bomb" (not so funny). Next time, I'll use half a tsp. Cheers!
ReplyDeleteCheers for the comment - yes I've had that before with my cider! a level tea-spoon per grolsch bottle is about what i use, and then open carefully, partially, and slowly to release the back-pressure without it leaking first, then close it, chill it, then open it to drink after that! :>)
ReplyDeleteout of interest - did you add sugar to your apple juice for the first ferment? - i've tried both and note that without added sugar the first ferment might not have had enough free sugar to get a high enough ABV to start killing off the yeast so the final bottle ferment is safely left to only pick up the little yeast left alive.
PS - something we did last year with cider...another recipe worth trying..we made up some blackberry cordial in August, then used a 50cl bottle of cordial with 4litres of juice, to provide the background sugar in the apple juice ferment...thereby making "sparkling apple and black" it's absolutely lovely, and looks great with it's pink hue.
Tj@TheNook
Ah, interesting thoughts! I did some with extra sugar (about 7% ABV) and some without (about 5%). Will pay attention to how they drink and let you know! Cheers, Olly
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