Nairn Wine Circle
Nairn Show Nominated Wines
​
Each year the Circle nominates a wine for the special category at the Nairn Show held on the last Saturday of July each year.
​
The wine is nominated two years in advance to give members and any other entrant a chance to make and mature the wine prior to the show.
​
The wine for the 2016 show was nominated as Birch Sap
​
The wine for the 2017 show has been nominated as Dandelion
​
The wine for the 2018 show has been nominated as Mixed Fruit
​
The wine for the 2019 show has been nominated as Parsnip
The wine for the 2020 show has been nominated as Mango
​
More detail on the Nairnshire Farming Society and the Nairn Show can be found on http://www.nairnshow.org.uk
SAMPLE RECIPE
PARSNIP WINE
FOR SPECIAL SECTION IN NAIRN SHOW 2019
INGREDIENTS
3lb Parsnips
3lb sugar
¼ pt white grape juice
1 tsp Citric Acid
1 tsp Pectolase
Yeast and Yeast Nutrient
METHOD
Clean the Parsnips thoroughly and remove any stalks
Cut the parsnips into 1/4 inch thick slices and place in a pan with 1 gallon of cold water.
​
Bring the pan to the boil and then simmer for 30 - 40 minutes or until the parsnips become soft, but not mushy.
Turn off the heat and leave to cool slightly.
​
Carefully strain the parsnips into a fermenting bucket and discard the fruit.
​
Return the juice to the preserving pan and put back on the stove and simmer for another 30 -45 minutes.
​
Remove from the heat and pour into a fermenting bucket.
Add the sugar and stir until it is fully dissolved, now add the grape juice, the 1 tsp of citric acid.
​
Leave to cool to room temperature - approx 20°C.
When cool add the pectolase, yeast and nutrient and stir.
Put the lid on loosly and transfer to somewhere warm (approx 20°C) for 7 days.
​
Syphon the liquid from the bucket into a demi-john to the top of the shoulder being careful not to disturb the sediment in the bucket.
​
Fit a cork and airlock (half filled with sterilising solution) and transfer to a cool corner in the house, ideally between 16°C and 20°C to allow for the the fermentation to complete. This can take up to 4 weeks.
Rack the wine off the sediment into a clean, sterilised demi-john. Add 1 crushed Campden tablet and stir. Refit the airlock, put in a cool corner of the house and leave to clear. Bottle when completely clear. (Note: This may involve racking several times)
​
Your wine is now ready for drinking but will improve in the bottle if left for a few months more.
SAMPLE RECIPE
MIXED FRUIT
FOR SPECIAL SECTION IN NAIRN SHOW 2018
INGREDIENTS
​
4 lbs of mixed soft fruits (3 fruits minimum)
(e.g. Raspberies, gooseberies, strawberries, currants of any colour, brambles etc Any mixture of the above is fine.) *
2 lbs sugar
Yeast nutrient
Pectic Enzyme
Citric Acid (1tsp or juice of two oranges)
1 teaspoon pectic enzyme
Wine Yeast
7 Pints water
Campden tablets
(add one campden tablet for each gallon of wine)
*Note:- If you use more than I/2 a pound of rasps or brambles combined it is better to extract the juice from the berries first as fermenting on the fruit can leave a woody taste from the pips.
​
METHOD
(To make one gallon)
Wash the fruit thoroughly
Remove the husks and mash the fruit and add it along with all ingredients except the yeast and pectic enzyme to a bucket.
​
Dissolve the sugar in water and bring to boil. Pour it over the fruit and allow to cool to room temperature.When cool add the yeast and pectic enzyme.
​
Stir daily for 6 days and then strain the must into a demi-john or suitable fermenting vessel . Fit an airlock and
allow the fermentation to continue. Rack when it starts to clear. (Usually about 6-8 weeks.)
​
Bottle after a further 2-3 months.