Lesley Posted June 21, 2008 Share Posted June 21, 2008 I have a recipe for Raspberry Wine which utilises the mush left after making Raspberry Jelly in the usual way. Would anyone be interested? (Apart from Kate that is ) Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 21, 2008 Share Posted June 21, 2008 Well you never know, someone might be interested so post it just in case . Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 21, 2008 Author Share Posted June 21, 2008 - see, mention booze and Kate comes running....... I'll post it tomorrow...... Quote Link to comment Share on other sites More sharing options...
Guest Posted June 21, 2008 Share Posted June 21, 2008 and I'm usually behind kate, out of breath! Quote Link to comment Share on other sites More sharing options...
Abbey Road Girl Posted June 21, 2008 Share Posted June 21, 2008 Most of the rest of us just lurk and take advantage! Quote Link to comment Share on other sites More sharing options...
Snowy Posted June 22, 2008 Share Posted June 22, 2008 And I'd like to know how to make Raspberry jelly 'the usual way'. I don't get many leftover raspberries after making a Rowntrees Jelly Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 22, 2008 Author Share Posted June 22, 2008 Rowntrees is dead cow Raspberry Jelly..... in the same way as Redcurrant Jelly - a spread, in a jar, type of jelly.......does that make sense now? Raspberry Jelly 4 lbs Raspberries 1 lemon Sugar (Preserving or Jam) Add a small amount of water and juice of lemon to the raspberries and simmer until the fruit is very soft. Mash the fruit well. Strain the fruit through a jelly bag (or double layer of muslin lining a seive) overnight. Do not squeeze the bag. Measure the juice into a preserving pan and bring to the boil. Add sugar - 1lb for 1 pint of the original juice when it was measured. When sugar has dissolved, bring back to the boil and boil until setting point is reached. Pot into sterilised jars. Raspberry Wine 1 lemon 1 Camden tablet 1 tsp. Pectolase 1 tsp. Yeast Nutrient 1 sachet of GP Yeast (General Purpose yeast sufficient for 1 gallon) 2 1/2 lbs white sugar (two and a half pounds) Take the mush left from the jelly making and place into a plastic fermentation bin. Add the sugar. Pour on 6 pints of boiling water,and stir to dissolve the sugar . Add juice and rind of the lemon. Allow to cool and add 1 Campden tablet, dissolved, and Pectolase. Leave for 24 hours. Then mix yeast, yeast nutrient and a tsp. of sugar with a drop of cooled, boiled water. Once this has started working, add to the raspberries. Leave, covered, in a warm place, for 7-10 days, stirring daily. Strain into a demi-john, fit an airlock and keep in the warm to ferment to dryness. Rack and bottle in the usual way. Store bottles away from daylight or wrap bottles in brown paper, to preserve the colour. Ready in 6 months. It is years since I last made this and I assume that all the ingredients are still available? Brew shops should be able to advise if any have changed name etc. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted June 22, 2008 Share Posted June 22, 2008 The Pectolase, Campden tablets etc are all available from large branches of Wilkinsons. I got some yesterday strangely enough! Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 22, 2008 Author Share Posted June 22, 2008 Thanks Kate Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 28, 2010 Author Share Posted April 28, 2010 *Bumped* - for Valerie....... Quote Link to comment Share on other sites More sharing options...
