Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth, PL4 6PE - http://www.hopshopuk.com
National Association of Wine & Beermakers
The primary activity of the ‘National Association of Wine and Beermakers’, or 'NAWB', is to stage the Annual 'National' Show and Conference for the hobby. The ‘National’ is normally held at the end of March or early April. It is a two-day show with the Competition, AGM and the Conference all held on the same weekend. By becoming a member and entering the ‘National’ you will be able to enter the members’ classes and to try out your entries against some of the leading Master Wine and Beer makers in the country. And believe me some of the entries are good, stunningly good!
If you would like to know more about the National Association of Wine and Beermakers either visit their website at www.nawb.org.uk where you can find out about the coming show and check out the show schedule, or send me an email at sales@hopshopuk.com
At the National the winner of each Members Recipe Class is asked to provide
a recipe for the class they have just won for inclusion in the schedule at the
next year's competition. These recipes are provided by wine and beer makers
who, having already proved their capabilities by winning the class, then provide
a proven recipe which they know to be worthy of being used to produce the entries
in this class at the next year's National Show.
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ELKS SPECIAL BITTER
Members Recipe 2005 National
Supplied by Bill Elks
Ingredients for 1 gallon at an OG of 1055
2 lb Pale Malt
4 oz Crystal Malt
2 oz Flaked Barley
¾ oz Challenger Hops - in boil
¼ oz Goldings Hops - late added
Ale Yeast
Mash at 152°F - Mature in bottle for three months
DRY APRICOT MELOMEL
Members Recipe 2005 National
Supplied by Charles Hill
Melomel is a general term for an alcoholic drink made from honey and fruit juice. They are cheaper to make than mead as they use less honey and the quality of the honey is not so important. They also normally ferment out more reliably. The aim here is to make a wine of 11-12% ABV, flavoured with apricots and retaining the characteristics of the honey.
INGREDIENTS (to make 1 gallon / 4.5 litres)
1 litre White Grape Juice
1 lb Dried Apricots
1 lb Honey
6 oz Sugar
Nutrient
Pectolase
Gervin No 1 Yeast
Rehydrate the yeast in accordance with the instructions on the packet and then build up a starter using the grape juice. Chop the apricots and pour three pints of boiling water over them. Leave to cool.
When cool, add the sugar, nutrients, pectic enzyme, the yeast starter and any remaining juice. Ferment on the pulp for 2-3 days.
Strain off the pulp and transfer to a demijohn. Dissolve the honey in water to give a total (honey and water) of three pints, heat in a saucepan to 60°C and keep at that temperature for about 15 minutes. DO NOT BOIL IT. After 15 minutes, cool it and add it to the demijohn. Make the volume up to 1 gallon with cooled boiled water. Ferment to dryness and rack in the usual way. The fruit should provide sufficient acid for a dry white wine but adjust to taste if necessary.
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Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth, PL4 6PE - http://www.hopshopuk.com