2.14Kg fresh Huckleberries Large lemon and lime 500g sultanas 1.1Kg sugar 1tsp yeast nutrient 2tsp pectolase

Work actually began on this brew many months ago, back in mid February 2002 with the planting of huckleberry seeds.

By early march the seeds had germinated, and in mid March the 6 healthiest specimens were transplanted into 2 large pots out doors. Luckily spring proved to be quite mild, and the seedlings weren't seen off by frost.

By June the plants and grown considerably, and in July small white flowers began appearing. In September each plant was laden with small shiny dark purple berries.

In accordance with the growing instructions the berries were harvested in October after a light frost when the fruit had turned from purple to black.

The fruit was washed, de-stalked and any unripe or diseased berries removed. The final crop came in at a little over 2 kilos, not bad for largely neglected pot grown plants!

DAY 1: 20-10-02
The huckleberries were brought to the boil in 4 litres water along with the thinly sliced (and zested) lemon + lime and the 500g sultanas, then simmered for a couple of minutes. The citrus fruits and most of the water was decanted off into a fermenting bin, leaving behind only the hot berries. These were mashed the release their dark, ink like, deep purple juice. The crushed fruits were also added to the fermenting bin, which then had it's lid fitted and was left to cool overnight.

DAY 2: 21-10-02
Two teaspoons of pectolase were added to the cooled fruit liquid and stirred in.

DAY 3: 22-10-02
The contents of the fermenting bin were stirred oncemore and a starter bottle prepared.

DAY 3: 23-10-02
The fruit was strained through nylon to remove the skins and the thousands of huckleberry seeds, and then through muslin. The muslin had to be rinsed frequently as it quickly became clogged with fruit pulp. This operation was carried out with the utmost care to avoid splashing.
The fruit juice was so intensely coloured that it appeared almost black, and stained everything it came into contact with -including my hands! The straining process yielded a little over 4 litres of liquid, which was topped up to 4.5 litres with cold water.

Owing to the syrupy nature and sweet flavour of the juice it was considered safest to check the gravity before proceeding any further. Given the effort already invested in growing the fruit, it would have been unfortunate if the brew never got going through the introduction of too much sugar.
The hydrometer gave an initial gravity of 1030, which sugar tables gave to mean 320g of sugar was already in solution.

The aim for this brew was for a 13.4% wine, requiring an initial gravity of 1100. Sugar tables suggest that a total of 1.355Kg (including the 320g already in solution) of sugar are required to raise water to a gravity 1100. To be on the safe side 1.1 kg was stirred in, along with 1 teaspoon of yeast nutrient. Unlike most other recipes no tannin or addition acid were added.

The frothy contents of the starter bottle were stirred in and the brew bin was covered to allow fermentation to get under way.

DAY 7: 27-10-02
After several days of vigorous frothy fermentation in the bucket the totally opaque deep purple (even a 60W bulb behind the bottle couldn't penetrate the inky depths!) brew was transferred to a clean demijohn and airlocked.

WEEK 16: 10-02-03
The fermentation had been dormant for some time. The gravity was measured at 1006, indicating a slightly premature end to the yeast's activities. The early finish was possibly due to an initial excess of sugar in the berries, or more likely to the bad batch of yeast that has seen so many brews of this vintage needing a restart. The wine was racked, and treated with KwikClear to try and remove some of the cloudiness (though somewhat difficult to see owing to the extremely dark colour of the brew!). The wine tasted only slightly sweet, and intensely (perhaps too much so) of berries. Once racked again after the new sediment has settled a restart with high tolerance yeast will be considered to try and make the wine a little drier.

WEEK 19: 03-03-03
Having settled the brew was racked again, and a starter bottle prepared using the now ubiquitous SB3 high alcohol and country wine yeast. Once topped up again hopefully the wine will ferment to dryness and clarity. Time will tell! (This brew when let down with water has a slightly suspicious resemblance to methylated spirits!)

WEEK 33: 08-06-03
The wine's gravity was measured to be around 1007. There was still some barely perceptible activity, but essentially this brew was finished and can be bottled at the next convenient time. Will just have to live with this one being a little sweet.

WEEK 38: 14-07-03
The wine was racked onto a crushed campden tablet and a teaspoon of potassium sorbate. Once dissolved the wine was passed through the VinBrite and bottled into green glass.

Keeping spatters of the incredibly intense coloured juice off everything in sight during preparation is a bit tricky!
Nice red with good colour. Very fruity taste.