Wednesday, August 20, 2014
Another Way of Preserving the Harvest
My loganberry patch gave me a very abundant crop this year - I'm sure I could sit down & figure out an approximate number of pounds of berries I harvested, but I know for sure that today, I used 22 pounds of berries in my recipe for making loganberry wine. A wonderful way to preserve excess bounty!!
I use a very, very simple method: berries, sugar, water & wine yeast.
I don't like adding all the other items (chemicals, other additives, clarification aids...). I like to keep it simple & tasty. The flavour of my wines are different with each batch I brew - all based on the fruit themselves.
In about 7 to 10 days I will remove the berries & siphon the fermenting juice into a carboy & let that sit for several months. Hopefully by Christmas I will be bottling this wine & able to enjoy in January.
A great flavoured wine - tart & refreshing. Great served over ice with a wedge of lemon or lime. Most certainly a summer wine. Since I've got this one started early this year, I'll have plenty of time to focus on harvesting more blackberries & salal & might have enough to make those into wine as well!
It's a great year for berries!! Hope you are out there enjoying fresh picked berries!