Welcome to Winter

This is the first time the pullets and other hens have seen a dusting of snow. Unusually quiet at feeding time early this morning but the occasional grumbling tone could be heard.

VEG GARDEN TIP - Now's a good time to mulch some of the remaining perennial vegetables (I only say this because as soon as the snow came down I thought, oh bugger, that's what i should have done!) The artichokes, rhubarb have been tended too....sorry asparagus, I meant well!

A great site for homebrew can be found here: http://www.selfsufficientish.com/forum/viewforum.php?f=19. Friendly bunch and eager to try something different!

Welcome to Winter

What to do when it snows? Ah, drink cider of course!

It's started to snow upon our hill, lovely large flakes and the pets have freaked out a little.

Thought I'd take this opportunity to sample some of the home-brews that have been bubbling away over the past few weeks and have now settled somewhat. So far I've been disgusted, enticed, confused and pleasantly surprised by the flavours that danced around inside my mouth.

Cider one (first attempt made from one variety of cider apple) - TASTE - Complex! First sweet, then sour, then a sudden rush of unpleasant sock aroma, then a warming 'thinness' like white wine.

Cider two (a blend of four Gloucestershire apples, ciders, cookers 10% and desserts) - TASTE - Rich and strong, slightly acidic, not unpleasant but in need of a long maturation period - should mellow.

Parsnip wine - Still fizzing, coming to the fermentation end though. TASTE - Good, very interesting taste, a certain 'zing', definite lemon influence and that mellow parsnip edge. This one should develop finely over the next 6 months.

Perry - Bottled and slowly maturing in the coolness of the shed. TASTE - Since bottling some weeks back the flavour has enriched tremendously. Initially it was unpalatable and I thought it was the disaster of the whole homebrew batch. This sample however was great, a good sweetness, light and very refreshing - just requires carbonation and it will be perfect. Come March the perry should provide a good drink.

What to do when it snows? Ah, drink cider of course!

Have honey.......make Mead.

This year the bees provided two large harvests of the sweetest, most fragrant honey. Everyday I eat honey and felt it was a good time to try to drink some too, in the form of Mead. Hopefully a strong Viking version! The best mead is ready in approximately one year after bottling.

The following recipe is for a medium sweet mead (if you like it dry use less honey. Sweet - add more!)

3.5lb Honey

15g Yeast Nutrient

1 tsp Yeast

4 lemons - juiced. (alternatively use 15g Citric Acid)

(4.5 litres- 1 gallon water total)

• Use large pan bring 2 litres water to boil
• Add the honey, stirring so that it does not stick and burn
• Add more water (2.5 litres)
• Bring to a rolling boil, at this point a thick scum may form on the surface which should be skimmed off with a spoon
• Reduce the heat
• Add the lemon juice (or citric acid)
• Add the yeast nutrient
• Remove from heat and allow to cool to room temperature
• Pour into a clean, sterilised demijohn
• Allow to settle (overnight is best), plug the top of the demijohn with cotton wool to keep foreign bodies out
• Use a clean jar (or similar) and quarter fill with warm water
• Monitor the temperature of the mead solution, you are aiming for the jar of water to be within 5 degrees of the mead.
• When this temperature is reached add the yeast to the jar and swirl the solution gently
• Wait 15 to 20 minutes for the yeast to dissolve
• Add to the mead

• Fit a clean bung and airlock and place demijohn on newspaper. Keep in a moderately warm place (e.g kitchen is ideal).
• Within a few days the fermentation process will have started (bubbles and froth appearing)
• When fermentation has ceased (no vigorous bubbles rising) Rack the liquid into a clean demijohn and top up to within 3 fingers of the neck with clean water if necessary. (Make sure to leave the sludge 'lees' behind).
• Store the demijohn in a cool place and leave to mature - at least a year - if you can resist! The wine mead should be clearer and inviting to drink.

A slight twist on the recipe would be to add some oranges as well as the lemons.

Have honey.......make Mead.

Not an alcoholic, honestly

Who doesn't like a good drink? Not me, in fact I prefer something that has been created from scratch, from my very own smallholding. In this case it's gooseberries, sloes and cherries. The cherries were quite tart, morellos, and not even the birds had a desire to taste. With a little addition of booze they became very agreeable.

Here's a simple tip for all fruits when combined with alcohol.

I tend to use the thirds process:

• 1 third fruit
• 1 third sugar
• 1 third alcohol

although this is simple it is also crucial...too much sugar will result in a syrupy drink. Too much alcohol will give you a tinged drink, especially in the case of juniper gin.

Not an alcoholic, honestly

Parsnip Wine - Not so unusual!

This is a very simple wine to make and I've heard is a delight to drink. I'm yet to sample for myself but found the process quick, follow these steps and you shouldn't go wrong.

Ingredients:

1.5 lb Parsnips (approx 2kg)

3lb Sugar

1 lemon

Yeast (brewers/champagne variety)

• Wash parsnips, top and tail them. (No need to peel).
• Slice thinly into rings and chunks.
• Grab a large pan, (enough to hold a gallon of liquid.)
• Add the parsnips and cover with 1 gallon water (approx 4.5 litres)

• Bring to the boil and simmer until the parsnips are soft (but not mushy)

In the meantime you could sterilise the demijohn (or similar vessel)

Either use one heaped teaspoon sterilising powder with water and mix, rinse well.

Or, alternatively fill with boiling water and clean thoroughly. I can recommend this nifty 'angled' brush for cleaning out the vessels. A similar one can be bought from http://www.art-of-brewing.co.uk/acatalog/items/item801.html

The parsnips should be soft enough for the next stage.

• Strain the vegetables and keep the liquor. You could dispose of the parsnips but I highly suggest they are whizzed up into a soup, chuck in a bit of salt and pepper, vegetable stock and simmer (add a half cup of cream towards the end). Delicious.

• Return the liquor to the pan on a low heat

• Add the sugar
• Add lemon zest and juice
• Stir until the sugar has dissolved.

• Remove from heat and leave to cool, lifting off any scum which may have formed on the surface.
• When the temperature is near to room temperature (approx 21 degrees) add a teaspoon of yeast and stir gently.

• Pour the liquid into clean demijohn, using a funnel if handy.
• Don't worry that the vessel is not completely full.

• Keep the vessel in a fairly constant, warm place (kitchen is ideal) placed on newspaper in case of spillages.

Within a day or two the liquid will begin to froth and bubble on the surface. This is a sign that the fermentation process has began

• Top up the liquid with clean water to about an inch from the neck of the vessel

Clean the neck of demijohn with a warm cloth and fit an airlock consisting of rubber bung and plastic lock, half filled with clean water. If necessary add cotton wool to top of airlock.

The initial activity will begin to ease after a few days and a steady stream of bubbles will flow from the base of the vessel.

• When the bubbles have completely stopped (2 weeks +) the liquid can be 'racked'. This involves syphoning the liquid into clean, sterilised bottles which are sealed tightly (corks or flip bungs)

Leave to mature and enjoy (within about 6 months).

The parnsip enjoys a conversation with the cider prior

to fermentation beginning.

Parsnip Wine - Not so unusual!