Harvest & Fermentation - Parts 1-3

Part 1. Sitting down to write this, I just saw a Sparrowhawk swoop under the damson tree and twist within a centimetre or two of a feeder. A miss, I think, it happened in flash. Perhaps a juvenile chancing their luck, as it proceeded to bank out of the garden. After 10 minutes I went out to check, noting the continued absence of birds. It hadn’t left the garden at all, though it wasn’t eating anything either, just waiting for an innocent easy meal to appear. It swiftly flew off upon my arrival, awesome, I live for such brief encounters; perhaps half a dozen each year if I’m lucky.

You may be humoured by this shot of a juvenile robin, or more amused by my falling 6ft while picking pears; bringing two laden branches of fruit down with me as I reached out for support, before landing on my back on aluminium steps, slabs & edging. Might have been really serious; concussion, broken neck, bones or deep cuts. Me, I just limped out with grazed & bruised limbs and back, and a heavily strained neck. Ladder-less and annoyed with myself, knowing it could have been prevented.

Ironically, 4 hours later, while tidying other parts of the garden, a huge damson bough heavily laden with fruit broke under its own weight. My neighbour had talked about propping it up that very morning, being as it leant over his garden, and to which I replied; "supported itself these last ten years, I don't see it breaking a week before harvest". Those words didn't taste good now.

Few days later, I managed to cut the power cord on an electric hedge trimmer, borrowed from next door, returning it along with my confession regarding the missing 3 & 1/2 feet of cable, he wasn't best pleased but the conifers look better for their trim-up, which offset my humiliation.

Caught this cute frog visiting my pond, another great reason to extend it. And finally a photo of Slugger above that, one of several garden friendly slug munching visiting hedgehogs.

My vegetable plot wasn’t as successful as last year. Parsnip, adorable last year, failed, likewise red onion, cauliflower, peas and Brussels, Sweet corn and sunflower. That incredibly long dry hot start to summer didn't help, in reality I just hadn't given it enough TLC (tender loving care). I had more time when I left for work at 5:45 in the morning and got home before 8 at night, after a 12 hour day, though latterly I worked more from home.

This time, if you’re visiting and or enjoying my posts, I’d encourage you to comment on the following subject.

Following years of procrastination, I finally started my own home-brew; wine mainly, though I might try a light cider, beer or even a decent stout, port or brandy (we can all dream). Can you see yourself ordering a bottle of nice Châteaux Plucky Haggis, no! Of course it’s very early days, though in just a few days it feels like I’ve been at it for weeks; reading countess advice c/o the WWW, from messages boards and bloggers to institutions on the subject.

Care to join me for more detail in parts 2 & 3, otherwise jump to the adieu comments at the end - TPH


Welcome back to Harvest & Fermentation, Part 2 of 3.

Brewing your own is all very confusing. At least that’s what I’ve discovered among the countless methods and systems in use, barring a few common and basic housekeeping rules with regard to cleanliness, basic ingredients and equipment. I thought this was going to be simple.

Sterilisation: Is key to ensuring your creation isn’t inadvertently affected by stray yeasts, bacteria and fungi, after all, the last thing we want, is having to throw out hard-earned results just because it’s gone bad, sour or something you should be pickling onions in.

Ingredients: Can be fruit, vegetables, even foliage; water; sugar and yeast, all in infinitely variable quantities, depending on personal choice and plant matter.

Basic tools: include a food grade brewing tub for the ‘mash’ (plant material and liquid, which may include natural yeast). Here the 'must', juice of fresh fruit, is produced prior to fermentation by various means, such as trampling under foot, bashing with a variety of implements or pressing. The 'must' is then ’racked’ - moved or filtered to you and me, to another tub or ‘Carbouy’, for the primary fermentation process.

Following successful fermentation, the 'brew' is then ‘racked’, syphoned into air locked vats, or 5 litre receptacles known as ‘Demijohns’. Here, it's left to complete its secondary, occasionally third, fermentation process. Latterly, 'finings' are often used at the end of this process, to encourage further clarification prior to bottling. Then your treasured handiwork is finally bottled, hopefully considerably less cloudy, containing the desired sweetness & alcohol content.

Some brews can be drunk immediately, others require months before being drinkable let alone mature. Connoisseurs and others perfecting their art, may leave their brews for years to develop a complex body, often being stored for long periods in spirit soaked barrels, ageing gracefully in cool darkened cellars. Revered vintners indeed.

This is just a summarised reflection of what I’ve come to understand & appreciate, there are those who short circuit the process and others who probably over complicate it, just because that’s what they’ve come to trust & rely on. Somewhere between the two, I hope to conjure up something drinkable I.e. not vinegar or sour and certainly not poisonous.

With 35 Lbs of pears ripening more quickly than I can eat, being as I'm no longer able to share the bulk of my crop with dozens of appreciative colleagues (due to redundancy), I need to justify my trees arduous production, not to mention beneficial winter pruning and injuries recently sustained picking them; payback!

Upon reaching peak ripeness, I mashed the fruit, then squeezed the pulp through a linen tea towel. Much more work than I’d imagined, but I eventually recovered 5 litres of pear juice, or 'must'.

To this I added 300g of sugar per litre, dissolving it within the liquid before adding a teaspoon of champagne yeast & another of yeast accelerator and clearing agent, that will get the party started/fizzing/brewing. The yeast is now happily going about its business, consuming as much sugar as it can, converting it into alcohol under a cover of pin pricked cling film; pierced to let the gas escape and keep other organisms out.

In the morning I added 5Lt of water & helped it back into vigour by placing my pail (make do Carbouy) in warm water. The preferred temperature for the active part of the process appears to be between 71 & 78 degrees Fahrenheit (ideally 21/22 C), so a thermometer comes in handy, likewise a warmish area to store it, such as an airing cupboard or warm conservatory.

Another useful tool I’ve just acquired FOC and a few damsons, is a hydrometer indicating specific gravity (SG), by which you can then measure/calculate sugar & alcohol content, before and after yeast activation. (a - b / 7)

Lost you, bored you, intrigued you? Join me for Part 3, we’re still fizzing - TPH


Welcome back to Harvest & Fermentation, Part 3 of 3.

Unfortunately, I didn't have anything to measure the specific gravity of my sugar impregnated pear must, at first, and will have to resort to an older method of measurement, using my Great grandfathers Sikes’ Hydrometer. This he purchased and used when he bought the drinking howff in Inverurie in 1892, along with 30 acres of land upon which he later built a small hotel. It was used then to test the alcohol strength of the spirits delivered in casks, adjusting them as required prior to being sold. It’ll be fun to use it after so many years kept in a box, once I've worked out how. Incidentally The Banks of Ury (not pictured), was later bought and run by one of his sons, my grandfather.

In turn, my grandfather was an excellent businessman who went from pub landlord, to owning Balbithan Estate above (1942-60), and gentleman farmer of Crichie (below) bought 1944 (family owned until 1975). He moved his family (my father & uncle included) to the big hoose (Crichie farm) in 1960, as the old Aberdeenshire castle was notoriously difficult to keep warm. The original building goes back to 1560, though most of it is dated in the second half of the 17th Century. Granddad had fingers in all sorts; pubs, butchers, farms, airfields...

Back to my pear mash, which might remain fermenting for as long as 10 days, though various methods and yardsticks are used, mostly dependent on the fermentation process slowing down, indicating that the yeast conversion is reaching a natural end, as it runs out of sugar or attains its alcohol peak. As I understand it, at this point we can further adjust or determine sweetness & alcohol content, by adding more sugar or water. Before finally adding a stabiliser (potassium sorbate) to inhibit further conversion. Especially important if you want to prevent explosions post bottling!

Various other additions are made throughout the process by some, such as yeast nutrients (Ammonium sulphate) or a pectin enzyme to help feed the yeast. Most, will kill rouge yeasts with the use Campden tablets (sodium bisulfite) and I hope to add some later. Then there’s the use of Tartaric acid or Tannin, for sharpness & bitterness. Simply too many factors to consider, and the only way to learn this art is to start and practice. Determining the appropriateness of each element, in each brew, following the basic guidelines of others, documenting the ingredients and processes adopted, so as to make future improvements.

Not satisfied with one brew, two days ago, I started my first ‘mash’ of Damsons, for a lovely little burgundy wine – maybe! Again, taking my own route with bits of information, gleaned here and there. Presently I have 7 Kilos of washed non-pitted damsons, initially steeping in 8 litres of boiling water – long since cooled. The idea being that juice and flavour soaks into the liquor for fermentation. During this period it must create a thick mould on top, which is then obviously discarded prior to ‘racking’. This approach appeals to my sense of adventure, though the first step might take a fortnight or longer, before presenting Burgundy wine yeast to the 'must', for the first real phase of fermentation.

The amount of fruit I’ve used probably requires at least another container or two, 23 Lt in total might be made if it all goes well. I’ll keep you informed, so long as I survive the process.

Quick note about the weather, it was certainly a very wet August, twice as wet as the average in fact, I recall less than 7 dry days of which only three were genuinely sunny & warm. BUT, I predict a lovely Indian summer, as we often enjoy here in the UK, so don’t store the BBQ yet.

Final bell, as we appear to have been caught up in a 'lock-in'. Extend your summer through September; get yer shrimp on the barbie, as we move seasons in anticipation of a fairer, perhaps more normalised, autumn - TPH.