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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RODERICK'S BARLEY WINE
Members Recipe 2006 National
Supplied by Roderick Carroll
Ingredients to make 1 gallon at an OG of 1100
5 lbs Pale Ale Malt
1.9 oz Goldings Hops
1/10 oz Goldings Dry Hopped
Hard Water
Irish Moss
Champagne Yeast and an Ale Yeast.
This recipe is for a Best Ale as produced by William Black of Aberdeen in 1835 and is taken from the book 'Old British Beers and How To Make Them'. This excellent book was produced by Dr John Harrison and the members of the Durden Park Beer Circle.
ALMOND AND RAISIN SWEET SOCIAL
Members Recipe 2006 National
Supplied by Audrey Atwell
2 oz Blanched Almonds
1 lb Raisins
1/2 Pint White Grape Juice Concentrate
3 Lemons
1 1/2 lbs White Sugar
2 teaspoons Glycerine
Yeast High Alcohol Yeast
White sugar for Feeding
1. Wash raisins to remove oil coating, then chop, together with the almonds, and place in a large saucepan. 2. Pare the lemons and add peel to saucepan (save juice for later).
3. Add 7 pints of water bring to the boil and simmer for 30 minutes.
4. Remove from heat, add sugar and stir until dissolved.
5. Allow to cool before transferring to bucket.
6. Prepare yeast starter with warm water. 7. Add concentrate, glycerine, lemon juice, tannin, pectolase, nutrient and yeast starter to the bucket.
8. Cover bucket and stand in a warm place for 7 days, stirring twice daily.
9. Strain into a demijohn and fit an airlock.
10. When SG falls to approximately 1.006 feed with white sugar, 2 oz at a time, and repeat until fermentation is complete.
Rack into a clean demijohn every 2 months or as required. This wine should finish as a sweet social at approximately 1.020, with around 18% alcohol - sweeten and adjust acidity if necessary.
Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth, PL4 6PE - http://www.hopshopuk.com