11¾ things to do before you're 50

This blog tends to focus on family activities, but that's because we have children. Obviously, there's no reason why singletons and couples cannot enjoy all the things we do too. Every now and then I think, why should the kids have all the fun? What about the hard working adults? Clearly, they deserve to enjoy themselves too.

With this in mind, I thought I would publish the Urbane Forager's guide to the 11¾ things to do before you're 50! Needless to say, you can still do them if you are older than 50.

For any children reading this, the before you're 50 bit means that you can help your parent's in the identification, mapping, picking and preparation of these various concoctions, the alchemy of fermentation is a fascinating science lesson. However, you should not try drinking alcohol until you are old enough; you would most likely think it tasted horrible anyway.

1. Notice the first blossom of the year in the hedgerows, this will be the Blackthorn (Sloes) and Plum trees, remember where it is and add the locations to the Falling Fruit map. Check back later to pick the fruit. Plums ripen around June/July but you will need to be much more patient with the Sloes.

2. Make Elderflower Champagne, cordial is a big favourite for the children too. The Elder bushes herald the onset of Summer around May/June, depending on global warming. Remember to use pressure-safe bottles! Also, remember where the bushes are and return later in the Summer for Elderberries.

3. Pick and eat Cherries straight off a tree. What could be better? Spot the Cherry blossom when it arrives after the Plum and Blackthorn, record the location on the Falling Fruit map. Cherries will be the first fruit to ripen in the UK and you will need to be quick because the birds like them too!

4. Observe Apple and Pear blossom while the Cherry blossom is turning into immature fruit. Note the locations on the Falling fruit map (can you detect a theme building here?). Nothing beats climbing up and picking Apples fresh from the trees; they obviously make the most delicious and healthy snacks and will keep for months. You can also press the apples into  the best tasting juice or turn it into gallons of cider for virtually no cost whatsoever.

5. Have a competition to see who can pick the most Blackberries. Blackberries grow almost everywhere but it's nice to get out of the city if you can. Everyone can stuff there juice smeared faces with fabulous fruit and when you return you can freeze the remainder or use them to make fantastic vodka and gin based liquors, fabulous to break out later on after a Summer BBQ.

6. Find a Mulberry tree, if you cannot find one, plant one. I try not to tell anyone where my favourite Mulberry trees are; it's good to keep some tree locations secret. The kids go crazy over this sweet sticky fruit and I always Mulberry Gin (can you see another theme developing) along with various puddings. I still have some in the freezer...

7. Make Elderberry wine. The berries will be abundant around August and making this archaic and intoxicating brew is a very simple and satisfying process; you can watch it bubbling away and then save it until it matures. I always use some to make bottles Mulled wine around Christmas, always a good thing to take to parties, along with the mince pies.

8. Find a Walnut tree; there's bound to be some somewhere in your vicinity. Walnuts ripen along with Hazelnuts around September but you can pick exotic smelling Green Walnuts earlier (in June) if you want to try pickling, making Schnapps or Vin de Noix.

9. Gather a great load of big, fat Chestnuts and roast them over a fire, we use a BBQ or chimenia because of our small garden. It's a great way to warm up and celebrate Autumn. Also roast Chestnuts make an ideal accompaniment to fireworks on Guy Fawkes Night. Don't forget to prick them first!

10. Make Sloe Gin. A very simple process, resulting in a fantastically plummy tasting liquor that is just the ticket for those chilly, dark Winter nights and also make the perfect Christmas gift for family and friends.

11. Bring the love into your house! Find and cut a big bunch of Mistletoe. Actually, it is easy to find and more complicated/dangerous to collect but with a little ingenuity and improvisation it is possible. Your loved ones will hopefully be delighted and you can give some to friends and neighbours too.

¾. Upcycle the left-over gin-soaked Sloes that you used to make your Sloe gin (10) use some to spice up your Mulled Elderberry (7) wine or to include in your home-made Christmas Plum (1) pudding.

Vine to Wine

While doing our walk over Peartree Green and also at the Apple Day we met John and Pixie; they mentioned that they had too many grapes growing in their Southampton garden. They wanted help harvesting their hoard of fruit before it dropped all over the garden.

They did warn me that there was a lot and so I popped over. It was only when I saw the size of the vine did I realise the scale of what was required, but I set about picking as many as I could, before having to pick the kids up, after their swimming lessons.

I managed to fill my big bucket and as the weather was nice we set about crushing and pressing the fruit that same afternoon. It was a sticky job but a very tasty one non the less.

We added Uncle Loz's white allotment grapes, while we were at it. They were a bit sweeter than the dark ones from our friend's vine.

I pasteurised several bottles and set the rest off to brew into wine, it is bubbling away merrily now but there's no way of telling what it will taste like until it has finished fermenting. I am already very pleased with my cider this year, it's definitely my best batch so far.

We also put a couple of pints of grape juice aside to turn into Grape Jelly. I haven't tried this yet but it looks very promising.

Perfect Perry and Mulled Cider

the Mayors Pears

Christmas is coming (in case you hadn’t noticed) and I decided to turn our surplus Pears into scrumptious Perry! First I had to dig out the cider press, which I had not thought we would use again this year.

Looks Messy but Tastes Delicious 

Then we smashed them to tiny pieces in a bucket, using a branch of a tree and squeezed out all the precious juice. I gave the children a taste of the plain juice but they were not overly keen and preferring the gallons of apple juice that we have stashed away. So the obvious thing was to get it fermenting.

Pearly Pear Juice

Pear Juice ferments very vigorously, so I did it in a bucket and then transferred it to a demi-jon once it had calmed down a bit. A month or so later it finished bubbling, cleared beautifully and tasted remarkably drinkable, so I bottled it up.

Hubble Bubble

At the same time I decided to make some Mulled Cider and Wine, in readiness for the Xmas season. I always find that a simple recipe is best for these things. Here is what I use…

• Cider or Wine (home-made of course)
• 1 x Nutmeg
• 1 x Stick of Cinnamon
• 6 x Cloves
• 1 x Star Anise

The wine/cider is placed into a large saucepan with the spices and gently heated to simmering. Do not allow it to boil, unless you want to drive off the alcohol. By this time the whole house takes on a very Christmassy aroma.

Home Made Drink

After 20 mins turn down the heat and leave the mixture for an hour or so then re-heat and strain off the herbs and spices and bottle. The drink can then be heated up again prior to serving; you can add a few white almonds and raisins as an extra treat. 

Elderberry Port: 2011 a Good Vintage

I processed my Cider first and then reused the soggy spices on some of last year’s Elderberry Port. I stored the mulled alcohol in Kilner jars. The Cider proved very popular at our first festive get-together.

Winter Warmers

Happy New Year Readers.

Lighting Over the Itchen River

The weather here has been relentless and unforgiving; we did manage to enjoy the storms in Devon after Xmas but beyond this we have been largely confined to quarters.

A Huge Beech Tree - Blown Down on Cheesefoot Head

After bottling up another batch of Elderberry Port, and with Sloe and Medlar wine currently on the go, I took the opportunity to test some of the adult drinks we had created this year.

Storm Waves in Hope Cove

Here then, is a quick round up of the fruity flavours that I have experimented with over the last year.

Elderberry Port, Medlar & Sloe Wine, Cider

•       Elderflower Champagne. It took two attempts and some exciting explosions but we had great results in the end. Lessons learned for next Spring/Summer. Plenty of Elderflower Cordial to keep the kids happy throughout the year.
•       Mulberry Gin. Definitely dangerously delicious! I had to fight the children for the Mulberries.
•       Blackberry Vodka. What’s not to like?
•       Raspberry Vodka. A nice contrasting compliment to the other fruit liquors .
•       Cherry Brandy. I think this still needs some tweaking or perhaps I just don’t like it very much.
•       Cider. 11 Gallons this Autumn and it tastes much nicer than last year. We will be made some Mulled Cider and mince pies for Christmas parties. Lots of Apple Juice for the children too; I think pasteurisation may be called for next time.
•       Medlar Wine.  Currently bubbling away nicely, last year’s batch is not bad at all.

  

  Medlar Wine 2012 Vintage

•       Elderberry Port. Recently bottled, very successful in previous years.
•       Sloe wine, still busy fermenting in the demi-jon.
•       Sloe Gin, a plummy favourite that makes a popular gift. Also a great nip for those cold winter nights.

Sloe Motion

These May Actually be Tiny Damsons but they are Related and Will Do

When the first frosts of November arrive, we all start digging out the warm clothing and Winter gloves. Around this time, my mind also turns to toward the bountiful Blackthorn bush. It has been a prodigious Autumnal harvest for most fruit and nuts this year and Sloes have been no exception; they seem to be everywhere you look.

These are Definitely Sloes

Blackthorn provides us with two chief pleasures; in Spring, it is one of the first trees to blossom, smothering the hedgerows with its pretty white bloom. It flowers along with its close relative, the plum and proclaims the seasonal change. Then, as Winter approaches, we benefit from its late fruit, Sloes.

Blue Black Bloom

Tradition has it that the Sloes should be picked after the first frost. I normally wear cycling gloves, to save my fingers from the prickly thorns and purple stains, as much as the chilly air. The most popular pastime with this fruit is to make Sloe Gin, a tasty, plummy nip for those cold Winter nights.

Sloe Wine Fermenting

I picked so many juicy beauties that I had enough to make a bonus gallon of Sloe wine, but Sloe Gin is always the blue/black jewel in November’s crown. This seasonal drink can make a delicious Christmas gift; in a small, decorative bottle. Alternatively a small glass can be the perfect companion to a platter of cheese and biscuits, maybe accompanied by tangy home-made chutney and a few slices of apple…

Sloe Gin Infusing

Someone turn the TV on and ring for the butler!

Delightful (Home-Made) Drinks

The British Government has made a proposal for minimum unit prices on alcohol. This legislation is not about abstinence but is designed to turn the tide on the reckless drinking culture that exists in some groups of people, for health reasons. Although this regulation is not designed to punish responsible drinkers, a new era of prohibition might persuade more people to try home brewing and start making their own country wines.

I have experimented, with making my own wine, beer and cider for many years; like a young boy with a chemistry set, I relish the alchemy of it all. So, I thought it would be useful to create a simple guide here, to show how easy it is to accomplish and also how entertaining it can be.

Cost-wise, there are obvious clear savings to be made; a basic starter kit is inexpensive and much of it can be found for free or will be available from your local recycling centre / Freecycle site. Always make sure all equipment is Food Safe.

Essential Kit List...

• Large Bucket
• Wooden Spoon
• Funnel
• Siphon tube
• Demijons & Bubblers
• Sugar
• Yeast
• Fruit/leaves etc for flavour

You may want to buy an inexpensive hydrometer, although this is not actually necessary, it does give you more control over the flavour and alcoholic content of your hooch.

A full demijohn will produce one gallon of wine, which amounts to about six bottles. However, as with home baking, producing your own drinks is not only about saving money, I simply enjoy the process. You will be unlikely to create something that tastes exactly the same as what is available in the shops but this is part of the fun. As well as being exciting, wine making is also easy, recipes and advice are readily available all over the internet, I tend to rely on the spirit of adventure as much as heavily stained archaic books.

Your friends and family may playfully mock your endeavours - mine do - but you can guess what I’m going to give them for Xmas!

Always Drink Responsibly J

Some strange and interesting drinks we have made are listed below...

• Plum wine
• Cider
• Perry
• Blackberry wine
• Sloe wine
• Elderberry port
• Apple wine
• Crab apple wine
• Medlar wine
• Beer
• Ginger wine
• Ginger beer
  
• Elderflower Cordial
• Elderflower Champagne
• Vin de Noix
• Walnut Schnapps
• Raspberry liquor
• Sloe Gin
• Sloe Wine
• Cherry brandy

Pressing Issues - Juicy Gossip

We decided that we needed to press the remaining apples, which were hanging around in the house in two huge buckets.

The children had let it be known that this time they wanted to be rewarded for all their hard work and contributions, by something like their own weight in apple juice. They said it was unfair that the last five gallons all got turned into cider, which they cannot drink.

As we had four children on hand to help us with the carrying, pressing and milling, I figured that a bottle each, as well as several cups, of gorgeous fresh apple nectar would be sufficient payment.

Once the procedure got underway everything started to happen, swiftly. The Head Chef was slicing and the kids were ferrying buckets of chopped apples up the garden to the mill; here, the crank was turned enthusiastically until the big bucket underneath was full enough.

Then the bucket load of pommace was emptied into the press, which was in the workshop this time, and the screw was turned down until the juice cascaded into our waiting buckets, bottles and cups.

I have to say that the children did a fantastic job, their boundless energy was a valuable resource and I was mainly relegated to making sure fingers stayed out of the scratter, occasionally applying a little extra muscle to the press and of course hosing all the kit down afterwards.

Once the youngsters had drunk their fill and been sufficiently paid off with bottles of juice for later, I was left with two gallons that I put into demijohns to ferment. I added a little cinnamon stick to each batch because I think this adds a subtle extra essence and somehow seems appropriate as the cold and gloomy evenings creep in on us.

Medlar Wine Experiment

Last year a friend of ours gave us a delicious jar of claret-coloured Medlar Jelly, which was a big hit, especially with my daughter. This year I discovered a medlar tree in the University grounds, it is likely the same one that the jam originated from. I waited for a suitably sinister, cold and dank autumnal evening and furtively picked a big bagfull of the fruits and stored them in my laboratory until they were bletted.

After collecting these old English fruits, you need to leave them to blet, which as far as I can work out means to ripen, ferment or even rot. In the interest of medical science, I tested a fresh medlar and can confirm that it is dry enough to grow a fresh layer of skin over your teeth. Bletted produce on the other hand can be described succinctly as tasting "somewhat apple-ish/pear-ish with a hint of almost-cinnamon-like spice, perhaps".

I decided that it would be an entertaining experiment to attempt medlar wine this year, I uncovered a couple of articles and whittled them down to (what I guessed was) their vital parts and then, made up my own recipe.

Recipe

Ingredients:

·         8 lb. Medlars

·         2.5 lbs sugar (you can add half and half honey)

·         Pectin enzyme

·         Water up to 1 gallon

·         1/2 pint strong black tea (or 1lb of chopped raisins) for tannin

·         Campden tablet

·         Wine yeast

Method:

1.       Wash and crush the ripe medlars, place the fruit in a fermentation bucket.

2.       Add 1 lb. of sugar and the chopped raisins or tea.  

3.       Boil half the water and pour over the mixture, making sure the sugar is dissolved, then add an equal quantity of cold water.

4.       Add the campden tablet and pectin enzyme.

5.       Cover closely and leave for three- five days in a warm place, stirring daily.

6.       Strain through a fine sieve (do not press) add the rest of the sugar; a rule of thumb with country wine is, only add as much sugar as you need to reach an SG of 1.080 – 1.085 and that will almost guarantee a dry ferment at 12%.

7.       Add the wine yeast, put the mixture into a demijohn and fit an airlock to seal the jar.

8.       Store in a warm place and allow the fermentation to work.

9.       When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable, siphon into bottles.

I will let you know how my science experiment goes in a later post; I hope it turns a claret red...