| Prep: 40 mins | Cook: 10 days | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 0.1g | 0g | 87.5g |
| sugars | fibre | protein | salt |
| 80g | 2g | 0.3g | 0g |
Let me tell you a little story about my love for the Medlar Wine Recipe. Born and bred in wonderful Charleston, South Carolina, I’m no stranger to the taste of good traditional food or drinks. I’ve spent countless warm Southern afternoons in my grandma’s kitchen, where I was taught the art of Southern cooking. But it’s not just the hearty main dishes and luscious desserts that I’ve learned to master, there’s something else that holds a special place in my heart – Medlar Wine.
Following the Tradition
From cozy family gatherings to vibrant beach barbecues, Medlar Wine has always been a star. This delightful fruit-based beverage, steeped in tradition, is a true embodiment of the Southern hospitality and charm I grew up with. But why this recipe particularly? Well, the answer is simple. It’s not just the refreshing taste of this homemade wine that steals the show, it’s also the journey of creating it, from harvesting the medlars to bottling the rich, golden liquid. The joy of transforming simple, healthy ingredients into this magical elixir is incomparable.
Refreshing and Beneficial
Apart from enjoying the wine-making process and the delightful taste, another reason why I love the Medlar Wine Recipe is because of its health benefits. Yes, you read that right – this wine is not only delectably delightful but also good for you. Medlar fruits, the star ingredient of this recipe, are packed with vitamin C and fiber, providing antioxidative and digestive benefits. The fermentation process retains these benefits as the yeast consumes sugars to produce alcohol, which can contribute to heart health when consumed in moderation.
The Medlar Wine Recipe, in many ways, reminds me of traditional Southern dishes like crab boil or crawfish étouffée with its complex, layered flavors. It’s a wonderful companion to these seafood dishes, creating a harmony of taste that truly encapsulates the essence of Southern cuisine.
Ready to create your own bottle of tradition? Whether you’re a seasoned home brewer or a curious novice in the world of winemaking, I encourage you to try this alluring recipe. You can find the complete Medlar Wine Recipe and walk the fascinating path of transforming humble fruits into a sparkling, savory bottle of deliciousness. Cheers to tradition, health and taste!
What You’ll Need
- 3 lbs of ripe medlars
- 10 cups of water
- 1 packet wine yeast
- 1 teaspoon yeast nutrient
- 2.5 lbs of granulated sugar
- 1 lemon (juiced)
- 1 orange (zest only)
- 1 Campden tablet
Method
Step One
Start by washing the ripe medlars thoroughly. After washing, you must “blett” the fruit, meaning you let them soften and brown, either by freeze-thaw or by keeping them in a cool, dry spot for approximately two weeks. Once the fruits reach a mushy consistency, they’re ready to use.
Step Two
In a sizeable pot, add your bletted medlars and pour in 10 cups of water. Bring the mixture to a boil. After reaching the boiling point, let the mixture simmer for about an hour. Use the back of a wooden spoon to mash the medlars while simmering.
Step Three
Strain the mixture through a muslin cloth into a sterilized fermenting bucket, capturing all of the juice and leaving behind the solids. Ensure you squeeze the muslin to extract as much juice as possible.
Step Four
To this extracted juice, add 2.5 lbs. of granulated sugar. Stir the mixture thoroughly until the sugar is completely dissolved. The heat from the juice will melt the sugar.
Step Five
Allow the sweetened juice to cool to room temperature. Once cooled, add the juiced lemon, zest of one orange, one yeast nutrient, and the Campden tablet. Stir everything well to mix thoroughly.
Step Six
24 hours after adding the Campden tablet, add a packet of activated wine yeast to the bucket. Stir well to ensure the yeast is well incorporated. Once completely mixed, cover the bucket with a lid and an airlock.
Step Seven
Place the fermenting bucket in a cool, dry spot and let it ferment for about two weeks.
Step Eight
After two weeks, siphon the wine off the sediment into a clean, sterilized carboy. Let the wine age for at least 2 months before sampling and bottling.
Step Nine
Once the wine reached your desired taste, bottle it up and cork tightly. For the best flavor, let the wine age in the bottle for at least a year before enjoying.
