Below are a few extra recipes which have been requested since we did our last instruction booklet. If there’s anything which isn’t listed please do get in touch and we’ll work out the quantities.
|Courgette||2kg (frozen then allowed to thaw to help soften)||1kg|
|Dates (de-stoned)||1kg||1.5kg||0.5kg raisins|
|Dandelion||0.1kg (petals only)||1.5kg||0.3kg raisins|
|Dried elderberries||0.3kg||1kg||0.3kg raisins|
|Coconut (dried)||0.5kg||1.5kg||0.4kg dates|
|Broad Beans (shelled)**||2kg||1.5kg||0.1kg raisins|
|Hawthorn berries (dried)||0.45kg||1.25kg||0.5kg raisins|
|Hawthorn berries (fresh)||0.9kg||1.3kg||Zest and juice from 2 oranges|
|Pumpkin (grated flesh)||2.2kg||0.9kg|
|Watermelon||Flesh of 1 large watermelon||1.3kg|
|Birch Sap ***||4.5L sap||1.2kg||200g raisins or 200ml white grape concentrate|
|Marrow (peeled and sliced)||1.8kg||1.3kg|
|Violet flowers||2 cups||1.5kg||0.3kg raisins|
*You should use the peel (with no white pith) and all of the juice
** Boil the beans for 1 hour or until soft before using and allow to cool for step 2. Use the cooled bean water for step 3 and 4, and extra cold water if necessary.
*** For Birch sap wine you should not add any additional water. In step 3 you should bring 1L Birch sap to 70ºC and use that to dissolve the sugar. At step 6 you should add 3.5L of Birch sap instead of water.
Looking for a wine recipe that's not listed here? Just send us a message.
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Tags: Hedgerow wine