| Prep: 30 mins | Cook: 48 hours – 3 weeks | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 0g | 0g | 80g |
| sugars | fibre | protein | salt |
| 75g | 3g | 1g | 0g |
I’ve always been passionate about trying new flavors and in my exploration, I’ve stumbled upon a gem that will instantly lift your spirits and brings vivid memories of bright summer days. The recipe of choice today is Salmonberry Wine, which is a delightful berry-infused wine that hails from the Pacific Northwest, not too different in flavor profile from the huckleberry treats I grew up with back in Montana.
Though it’s a little off the beaten path from my usual culinary influences, Salmonberry Wine transcends me from the wild landscapes of Montana to the lush, berry-filled forests of the northern coasts. This beautiful fruit-based wine has a marvelous taste, marrying the vibrant flavor of salmonberries with just the right balance of sweetness and tartness.
More Than Just a Taste Sensation
But it’s not just the vibrant summery vibe that lured me towards this one-of-a-kind recipe; Salmonberry Wine boasts an array of health benefits. Salmonberries, the star ingredient of this recipe, are packed with vitamin C and antioxidants. Regular consumption of antioxidants helps fight against damaging free radicals in the body, potentially reducing the risk of chronic diseases. The nutrients in the wine yeast can also promote gut health. It’s a delicious, nutrient-rich experience in every glass. [source]
Pairing Potential and Versatility
Much like how a bright, tangy blueberry pie pairs well with a bison burger, or a warm venison steak is beautifully complemented by a huckleberry tart, this Salmonberry Wine is exceptionally versatile when it comes to pairings. It’s a perfect stand-alone tipple for a warm summer afternoon, but could also bring out the robust flavors of grilled fish or a charcuterie platter. For those with a sweet tooth, it would do remarkably well with a lemon tart or a fresh fruit salad.
The simplicity of homemade Salmonberry Wine – its delightful flavor, its colorful homage to summer, and its nutritive value – is what makes it near and dear to my heart. Its ability to enhance a wide range of dishes and the memories it evokes of gathering fresh berries, truly gives me a sense of joy and satisfaction that trumps over any other recipe I’ve encountered.
What You’ll Need
- 5 lbs of Salmonberries
- 2 1/2 lbs of Granulated Sugar
- 1 gallon of Water
- 1 package of Wine Yeast
- 2 tsp of Yeast Nutrient
- 1 tsp of Pectic Enzyme
- 1/4 tsp of Grape Tannin
- 1 Campden Tablet
Method
Step One
Begin by washing your salmonberries thoroughly. Once they’re clean, crush the berries in a large pot. You don’t need to completely pulverize them; just ensure they are broken down enough to release their juice.
Step Two
In another large pot, boil the gallon of water. Once boiling, dissolve your 2 1/2 lbs of granulated sugar into the boiling water. Allow the sugar water to cool a bit and then carefully pour it over your crushed berries.
Step Three
At this point, add the 1 tsp of pectic enzyme, 1/4 tsp of grape tannin, and 1 crushed Campden tablet into the mix. Stir everything together thoroughly, then cover the pot and let the mixture sit for 24 hours.
Step Four
The day after, sprinkle your package of wine yeast and 2 tsp of yeast nutrient onto the mixture. You don’t need to stir these in; simply let them rest on top. Re-cover your pot and stash it away in a warm place.
Step Five
For the next five to seven days, stir your mixture once a day. You should notice that fermentation is occurring as you should be able to see a frothy layer forming on the top of the mix.
Step Six
After about a week of daily stirring, strain the liquid of your accidentally made “must” off the fruit pulp and into a gallon carboy. Attach an airlock and let it continue to ferment for another four weeks at least.
Step Seven
Once the fermentation has slowed down or stopped, carefully decant the wine off the lees (sediment at the bottom) and transfer to clean bottles. Seal the bottles and let them age for at least one year before enjoying your homemade Salmonberry Wine.
