From a Sussex Federation Judge

Stewart Gobeil's Aperitif

Ingredients: orange juice (1lt), grape juice (1 (lt), Sugar (2lb), yeast nutrient (1tsp), pectolase enzyme (1tsp). Method: mix all ingredients apart from the yeast. Add water (sufficient to make 1 gallon), stir till all solids are dissolved, then add the yeast. Ferment out in a demijohn. Rack off the solids when they settle out. If necessary, fine and then bottle.

Perfect with nibbles as the acidity is a good counter to the saltiness and flavour of these.

Dry White Wine

This is made from the excellent Beaverdale Chardonnay kit. Look to the links page to find suppliers of these kits. They come with all ingredients and the wine may be drunk as soon as fermentation has finished. Full instructions are supplied with each kit. Stewart prefers not to over-oak his white wines, so the included oak granules can be either left out, or they can be used with weekly tasting to ensure that just the right amount of oakiness is achieved.

Perfect with the fish course!

Shiraz Red Wine

Again, this is made from the Beaverdale kit. Stewart does use the oak granules in this one, but is careful to monitor the taste very carefully. Full instructions and ingredients are supplied.

This is perfect with leg of lamb.

Stewart's Pudding Wine

Ingredients: gooseberries (2.5 lb), grape juice (2 lt), sugar (2 lb), tinned apricots (240g tin), banana (1 lb), citric acid (0.5 tsp), cup of tea (this supplies the tannin), yeast nutrient (1 tsp), wine yeast, sugar (1.5 lb).

Method: boil the fruit to soften it, then pulp it. Make up volume to 1 gallon, add the yeast and ferment on the pulp for 7 days with daily stirring. Strain into a demijohn and continue fermentation. If you want a stronger, sweeter wine then sugar can be added in 2oz quantities whilst fermentation is still happening. This is called "feeding" the wine. Ensure the demijohn is full then rack off and clear in the normal way.

Fruit wines like this can take up to a year to mature.

Dessert Wine

Ingedients: blackberry (2 lb), Elderberry (3 lb), damsons (1 lb), dried rosehips (0.5 lb) banana (1 lb), sultanas (1 lb) red grape juice (1 lt), sugar (up to 3 lb), tartaric acid (1 tsp), vitamin B1 tablet, yeast nutrient (1 tsp), pectolase enzyme (1 tsp), high alcohol tolerance yeast.

Method: freeze the fruit first. This ensures the cells burst and release their flavour. Also, blackberries are in season before elderberries; this gives you a chance to assemble all the ingredients at leisure. Prepare as for the pudding wine above - except the "feeding" might continue for longer. The aim is to get a wine of about 18% alcohol. The amount of fruit ensures a good balance and bouquet.

Excellent with desserts or with cheese such as cheddar, stilton or brie.

Note: this wine is packed with flavour and body. It can take one or two years to mature fully.

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05.10 | 15:57

Just to let you know we are up and running again. Our next meeting is on Thursday 7 Oct, a commercial wine tasting. Pls let me know if you would like to come.

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05.10 | 15:53

Thank you for visiting our website. We will ask our members at our meeting on Thursday and let you know if anyone is interested.

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05.10 | 15:00

Good afternoon. We have a lot of black grapes ready for harvesting. Just wondered whether anyone would like them?
We’re based in Sevenoaks

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09.09 | 18:31

Looks yummy! You list garlic in the ingredients list, but I don’t see where you add it to the recipe. I would guess that you add it to the partially sautéed oni

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