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Folly’ or vine pruning wine (medium)
Those of you who are growing vines – and all amateur winemakers should, or they miss a great deal of fun and enjoyment – will not only have grapes in September but, throughout the summer, a plentiful supply of vine pruning and leaves as the growing vines are cut back to ensure that maximum nutrition goes into the bunches of grapes. Do not waste these pruning and leaves; they will make excellent wine. Cut only the green shoots and not ripe wood, or the vine will bleed.
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Ingredients |
Metric |
British |
USA |
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Leaves and tendrils |
2.25 kg |
5LB |
4LB |
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Brewing sugar |
1.5 kg |
3LB |
2 1/4 LB |
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Citric acid |
1 teaspoon |
1 teaspoon |
1 teaspoon |
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Water |
4.5 L |
1 gallon |
1 gallon |
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Wine yeast |
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Yeast nutrient |
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- Boil the water
- Put the cuttings and leaves into a fermentation bucket and pour the boiling water over them.
- Let this stand for 48 hours, but turn occasionally to submerge the top leaves and keep the prunings well under the water.
- Keep the bucket closely covered
- Pour off the liquid into another bucket
- Press out the remaining leaves and tendrils
- Wash the leaves with a pint of water and press again
- Dissolve the sugar into the liquid, add the yeast and yeast nutrient, cover with a lid and fit an airlock
- Ferment out in the usual way and siphon off when clear
Wine Equipment & Ingredients
