At first you might think the name of this wine is better suited for a brand of whisky or tequila—don’t be fooled, it’s a delicious wine that will keep you begging for more!

Ingredients:

2 qts Berries

1/3  pt Grape Conc. Or ¾ lb Dk raisins

6 pts Water

2 ½  lb Sugar

1/2 tsp Acid Blend

½ tsp Pectic Enzyme

1  tsp Nutrient

1 Campden, crush

1 pkg Wine Yeast

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Pick these fire-red berries when fully ripe. Wash, sort out blemished berries, and drain. Using a nylon straining bag (or with press) mash and strain out all juice into primary fermentor. Keeping pulp in bag (add in chopped raisin, if used) tie top, and place in primary.
2. Stir in all other ingredients except yeast. Cover primary.
3. After 24 hrs., add yeast. Cover primary.
4. Stir daily, check S.G. and press pulp lightly to aid juice extraction.
5. When ferment reaches 1.030 (about 5 days) strain juice lightly from bag. Syphon wine off sediment into glass secondary. Attach airlock.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
7. To aid clearing syphon again in 2 months and again if necessary before bottling.

Varieties:

Popularly called “Firethorn” the botanical name is Pyracantha L. grown widely for bright fruits, evergreen foliage, its variety of fruits and its easy growth capability. Fruits vary in color (normally red to orange), size, and season. “Wyatti”, “Lelandei”, are hardiest.

Tags: firethorn wine, pyracantha

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