S t a r t S u b u r b a n H o m e s t e a d i n g T o d a y
Hedgerow Brews W I N E A N D B E E R R E C I P E S F R O M P L A N T S
w w w . m i s f i t g a r d e n i n g . c o m Caution
When foraging you must be certain that what you are harvesting is correctly identified. Invest in an edible and poisonous plant pocket identification guide for your area and learn what you are foraging for.
Avoid harvesting plants growing by busy roads or or in heavy industry or contaminated areas. Basic Tools
Basic brewing kit 1 gallon carboys or demijohns Racking cane Beer bottles Bottle caps Wine bottles Jelly bag or cheese cloth Air lock Stoppers or bungs Brewing sanitizing solution
w w w . m i s f i t g a r d e n i n g . c o m Elderflower Wine
Easy to brew but sometimes a little volatile! Makes a sparkling white wine perfect for summer. Use pink elderflowers to make a pink wine. Use Champagne bottles and corks for this brew, not only will it look the part for a fancy summer dinner but they withstand the pressure better.
Ingredients: 8 elderflower heads Zest and juice of 2 lemons 2 lbs white sugar 1 cup canned white grape concentrate such as Riesling, Muscat, Chardonnay or Sauvignon Blanc 1/2 tsp yeast nutrient 1 Sachet Champagne yeast
w w w . m i s f i t g a r d e n i n g . c o m Elderflower Wine Use a fork to remove the flowers from the stems. Discard the stems.
Put the flowers, sugar, lemon zest and the juice from the lemons in a clean, sanitized fermentation bucket with the grape concentrate.
Pour 2 1/2 quarts of boiling water into the bucket and stir until the sugar has dissolved.
Add 2 1/2 quarts of cold water and the yeast nutrient then leave to cool.
Stir the liquid (called a must) vigorously using a sanitized long handled spoon to aerate then add the yeast.
Cover the bucket with a clean cloth and leave to ferment. Stir the must daily with a sanitized long handled spoon for 4 days.
Strain through a cheesecloth into a carboy and attach an airlock. Allow to ferment for 2 weeks.
Bottle and allow to condition for 2 to 6 weeks in a cool location.
w w w . m i s f i t g a r d e n i n g . c o m Blackberry Wine
Rich almost port-like wine. A classic for any hedgerow homebrewer! Leave the wine for at least 6 months before drinking.
Ingredients: 3 lbs ripe blackberries Zest and juice of 2 lemons 3 lbs sugar 1 stick cinnamon 1 sachet Lalvin K1-V1116 or Wyest 4767 yeast
w w w . m i s f i t g a r d e n i n g . c o m Blackberry Wine Wash then freeze the blackberries then thaw them out in a clean, sanitized fermentation bucket. Mash the blackberries well.
In a large pan, heat 8 pints of water. Put the cinnamon and lemon zest into a spice bag and add this to the heating water. Add the sugar to the liquid, heat gently to dissolve the sugar.
Simmer for 30 mins, skim off any scum which forms. Pour this over the mashed blackberries. Stir the liquid well then allow to cool.
Stir in the lemon juice then add the yeast. Cover the fermentation bucket with a clean cloth. Stir daily for 3 days using a sanitized long handled spoon.
Strain through a cheesecloth into a clean, sanitized carboy and fit an airlock.
Allow to ferment for 1 month then rack into another clean, sanitized carboy and allow to ferment out.
Bottle and leave for 6 months before drinking.
w w w . m i s f i t g a r d e n i n g . c o m Nettle Beer
Stinging nettles need some rubber gloves to pick the tops to protect you from being stung. There's no sting in the beer however it does pack a punch! Swing top bottles are ideal.
Ingredients: 2.2 lbs fresh nettle tops 1.8 oz cream of tartar 2 1/4 cups brown sugar Juice 2 lemons 1/4 tsp ground ginger 1 Sachet ale yeast such as Safale S-04, White Labs WLP500 or Wyeast 1098.
w w w . m i s f i t g a r d e n i n g . c o m Nettle Beer Rinse the nettle tops then drain.
Boil 5 quarts of water and add the nettles. Boil for 15 mins. Strain the liquid through a colander or sieve into a clean, sanitized fermentation bucket. Add the sugar and stir until dissolved.
Leave to cool then add the lemon juice and ginger. Stir vigorously with a sanitized long handled spoon and add the yeast.
Cover with a clean cloth for 24 hours then cover with a lid and attach an airlock.
Ferment for 6 days then bottle.
Allow to condition in the bottles doe at least 1 week before drinking. Best served chilled.
w w w . m i s f i t g a r d e n i n g . c o m Dandelion & Burdock Beer
An English classic! This beer actually uses the roots of both dandelions and burdocks to produce a mildly bitter and wonderfully aromatic beer.
Ingredients: 5.3 oz burdock roots 1.8 oz dandelion roots 1.1 lb sugar 1 tsp Irish moss 2 tbsp molasses Juice of 1 lemon 1 Sachet ale yeast such as Safale S-04, White Labs WLP500 or Wyeast 1098.
w w w . m i s f i t g a r d e n i n g . c o m Dandelion & Burdock Beer
Scrub the roots clean then finely slice them.
Bring 2 1/2 quarts water to the boil and add in the roots and Irish moss.
Take off the heat add 2 quarts of cold water, sugar, molasses and lemon juice. Stir until the sugar has dissolved then strain through cheesecloth into a clean, sanitized bucket and allow to cool.
Aerate the wort then add the yeast. Cover with a lid and attach an airlock. Ferment for 1 week.
Bottle then allow to condition in a cool place for 3 weeks.
w w w . m i s f i t g a r d e n i n g . c o m