Acton & Duncan recipes

Discussions of interest about making wine, cider and other fermented beverages

Acton & Duncan recipes

Postby tonyhibbett » Sun Aug 27, 2017 12:08

Most of these are daunting, expensive and often include ingredients which are not all in season. One requires 30 pounds of apples, 15 pounds of elderberries, 4 pints of red grape juice concentrate and 4 pounds of honey to make 5 gallons, to be matured in an oak cask for at least 1 year and further maturation in bottles.
I had a good haul of 6 kilos (after stripping) of elderberries which I crushed and pressed. I added 9 litres of Azda red grape juice, 8 litres of apple juice and 2.5 kilos of sugar. This reduced the cost to £17.
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Re: Acton & Duncan recipes

Postby HLA91 » Sun Aug 27, 2017 12:36

I like their book for the good info it provides and I often find myself flicking through it for hints and tips, but their recipes are not really aimed at the average home wine maker sadly.


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Re: Acton & Duncan recipes

Postby tonyhibbett » Thu Sep 07, 2017 12:19

Fermentation is almost complete. I added 4 g of tartaric acid per gallon, giving 5 ppt (tartaric). The dominant flavour is elderberry, even though the juice constitutes just 20% of the total mix. I had a 19 litre cask of chardonnay which has been there for 11 months, which is far too long. The volume has reduced by a third but the alcoholic strength has increased to 16%, which means most of what has been lost is purely water. The sediment was brown, so mostly oak. After filling with the red wine there's 4 litres spare, which can be used for topping up over the next 12 months.
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