Racked : Jostaberry Wine

The Jostaberry wine has been fermenting on the fruit now for 5 days, So today I racked the Must onto 1kg of Sugar, then topped the demijohn up with bottled water.

It's a great colour, I hope this is a good wine as I grew the Jostaberries myself. It certainly smells good.

Brewday: Jostaberry Wine

Another wine on the go, and again all homegrown fruit. This time the fruit is a mix of Jostaberries, white, red and blackcurrants. The bulk of the 1.75kg of fruit is mainly Jostaberries.

The Jostaberry is a cross of the black currant, the North American coastal black gooseberry and the European gooseberry. So mixed with the standard currants it should make a very nice wine.




I have so far put all the soft fruit into my 5 litre plastic fermenting bucket and crushed the fruit with a potato masher. Then poured boiling water over the top, about 2 litres and crushed and mashed again.

Added 1 tsp of Pectolase (Must get some more as I'm all out now) and then left to cool before I add the yeast. Then I'll leave this to ferment on the fruit for a week before I rack it into a clean demijohn on top some sugar. Not sure the amount of sugar I'll use this time and I might even take a specific gravity reading for once and find out the ABV of this wine.

Brewday: Raspberry (& other mixed soft fruit) Wine

Over the last few weeks I have been collecting soft fruit from down the Allotment and putting them into a old Ice Cream tub in the freezer until I had enough to make up a wine.

I should have collected the fruit in separate containers really so I could maybe make up a wine for each fruit. Maybe next time I'll do it that way.

Most of the fruit in the tub was raspberries, I would say about 80%. The rest was a mixture of black, white and red currants, a few Jostaberries, and a couple of strawberries, I think even a gooseberry snuck in as well. A total of 1.2kg of soft fruit all grown by me is going into this wine.

• The fruit was all defrosted in the fridge then put into a 5 litre fermenting bucket.
• Boiling hot water was poured over the fruit so it was just covering the fruit.
• The fruit was then mashed with a potato masher.
• 1.2 kg of Sugar was then added to the bucket and stirred until it was all dissolved.
• 1 tsp of Pectolase added just in case.
• The bucket was then topped up to the 5 litre mark.

It is now cooling in The Cabin Brewery until it is cool enough to add the Yeast. Most likely tomorrow after work I'll add the Yeast and I'll leave this to ferment on the fruit for a good week to ten days before racking into a Demijohn.