Blackberry/Raspberry Cordial
Made with the natural yeasts on the berries
1.5 liters approximately
Ingredients:
2 liters (8 cups) blackberries or raspberries
(I use frozen berries, later thawed out)
2 cups boiling water
2 cups sugar
1 Campden tablet (optional, but a good idea)
Method:
1. Sanitize blender, spoon, and large glass jug.
2. Blend berries with a little of the boiling water.
3. Pour into jug and add the rest of the boiling water plus Campden, if using (sometimes I do, sometimes I don't: the main thing is, as usual, to sanitize all equipment).
4. Cover with a towel and leave alone in a warm place for 24 hours.
5. Sanitize a large bowl, strainer, and lots of straining bags; this stuff casts plenty of sediment. And it's a messy job, so try to contain the work in your sink.
6. Strain the must through strainer to bowl. Add sugar and stir well. Cover again.
7. Stir again every 15 minutes for 1 hour.
8. Strain again through bags. Put into glass jug and cover with plastic wrap, secured by a rubber band or two. You can, of course, put this under airlock, but are more likely to get a dry wine than a cordial by doing so.
9. Bottle when you're convinced that fermentation is done, and keep it for 4 months before drinking.
This has fermented strongly every time I've made it (many times). I usually double the recipe. If anyone can suggest a way to reduce the straining mess, I'd like to triple it and make a gallon, putting it under airlock already. Since it's such a homey, old-fashioned recipe, I've never taken SG readings or interfered with it in any way except for adding Campden. Strongly berryful, just sweet enough, with a good kick. Lovely to look at in its cordial glass when serving it to company...lovely to treat yourself to a wineglass of it late in the evening.
Miriam
Made with the natural yeasts on the berries
1.5 liters approximately
Ingredients:
2 liters (8 cups) blackberries or raspberries
(I use frozen berries, later thawed out)
2 cups boiling water
2 cups sugar
1 Campden tablet (optional, but a good idea)
Method:
1. Sanitize blender, spoon, and large glass jug.
2. Blend berries with a little of the boiling water.
3. Pour into jug and add the rest of the boiling water plus Campden, if using (sometimes I do, sometimes I don't: the main thing is, as usual, to sanitize all equipment).
4. Cover with a towel and leave alone in a warm place for 24 hours.
5. Sanitize a large bowl, strainer, and lots of straining bags; this stuff casts plenty of sediment. And it's a messy job, so try to contain the work in your sink.
6. Strain the must through strainer to bowl. Add sugar and stir well. Cover again.
7. Stir again every 15 minutes for 1 hour.
8. Strain again through bags. Put into glass jug and cover with plastic wrap, secured by a rubber band or two. You can, of course, put this under airlock, but are more likely to get a dry wine than a cordial by doing so.
9. Bottle when you're convinced that fermentation is done, and keep it for 4 months before drinking.
This has fermented strongly every time I've made it (many times). I usually double the recipe. If anyone can suggest a way to reduce the straining mess, I'd like to triple it and make a gallon, putting it under airlock already. Since it's such a homey, old-fashioned recipe, I've never taken SG readings or interfered with it in any way except for adding Campden. Strongly berryful, just sweet enough, with a good kick. Lovely to look at in its cordial glass when serving it to company...lovely to treat yourself to a wineglass of it late in the evening.
Miriam
.
