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.
.
A.B's "EASY IPA
Members Recipe 2007 National
Supplied by Alan Bailey
Ingredients to make 1 gallon at an OG of 1055
2 lbs Light Spraymalt
4 oz Crushed Crystal Malt
2 oz Flaked Barley
1/2 oz Goldings Hops
1/2 oz Northdown Hops
Irish Moss
Water Treatment for Bitter
Top Fermenting Ale Yeast.
Save small amounts of both hops for adding during the last 10 minutes of the boil. Boil the spraymalt along with all the grains in water for 1 hour.
RED SWEET AFTER DINNER WINE
Members Recipe 2007 National
Supplied by Chris Jones
3 lb Elderberries
2 lb Blackberries
1 lb Damsons (if not available use Black Plums)
4 oz Raspberries
50 oz White Sugar
Nutrient
Pectic Enzyme
Yeast Gervin No 3
Liquidise the fruit in a minimum of water.
Place the resulting slurry in a small bucket, add two teaspoons of sulphite solution (or 2 campden tablets) and pectolytic enzyme, cover the container and leave it in a warm place for 12 - 24 hours.
Add 1 lb of the sugar, and the yeast, and allow to ferment for 7 days.
After 7 days strain into a demijohn. The demijohn should be only about half full at this stage. Now make a sugar solution with 1kg of sugar dissolved in 2 litres of hot water. Check the specific gravity of the must and if it is below 1020 add half of the sugar syrup.
Rack and clear the wine in the usual way.
If necessary sweeten with red grape juice concentrate.
Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth,
PL4 6PE - http://www.hopshopuk.com