Updated Brand Brochures with Alcohol ContentPlease be aware that RJS branded brochures have been updated to reflect the target alcohol levels that are based on the RJS Craft Winemaking instruction sheets. Any altering to the instructions will alter the alcohol percentage. Please follow this link to view brochures on our website: HERE
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Once again we will be sponsoring the Wine/Liqueur categories in at the fair. There's a chance to win $50 gift certificates for our shop! Great to put towards another batch of wine, supplies or something from our gift shop. GET THOSE ENTRIES READY! There is a total of 6 categories: K11 Liqueur K12 White Wine K13 Red Wine K14 Any Country Fruit Wine (fresh) K15 Any Fruit Wine (kit) K16 Cider ***Make sure you enter the correct category. Since the wine is judged based on that category, points will be deducted for incorrect placement. Example: Red Wine category are traditional grape wines like Merlot, Cabernet Sauvignon, etc. Not dark wine made with haskaps. White Wine category are traditional grape wines like Chardonnay, Sauvignon Blanc, etc. Not a crabapple wine. Country Fruit Wine (fresh) is made from your own homegrown/picked fruit. This is where you place your saskatoon, peach, cherry, etc. Any Fruit Wine (kit) is a fruity flavoured wine kit, like Island Mist Blackberry or Orchard Breezin' Blush Crush.   Want to Make Wine but Need Fruit?!
*This list is a work in progress and will be edited, if needed. Contact U-Picks/Orchards directly for most up-to-date information. Please email or message us if you know of any others to be added. Updated: July 24, 2023 Blue Acres - Saskatoons Altona, BC (north of Fort St. John) Click HERE for map for location Call 778-256-1359 Grazeland U-Pick - Saskatoons Grandhaven area, near Fort St. John Click HERE for their Instagram Webpage HERE Contact via Facebook Messenger or 250-262-7616 Brown Bird Acres - "Northline" Saskatoons Hwy. 29, towards Hudson's Hope, BC For inquiries or to book an appointment, text or call Tara Brule at 250-263-7254 Wheelchair/walker friendly and offer senior discounts! “Although we are not Certified Organic, for over a decade we have been mindful of the delicate balance of nature that plays out on our creek side property; we have been vigilant to keep our crops free of chemicals and always bee and bird-friendly.” Beatton Hills Orchard - Rhubarb, Currants, Raspberries, Gooseberries Baldonnel, BC Click HERE for their Facebook page Call 250-263-2678 Hillside Haskap Patch - Haskaps 9126 Caribou Hwy, Chetwynd, BC 24 km west of Chetwynd, towards Prince George Contact Julie Harroff at 250-788-5284, or Penny Walker at 250-401-8871 U-pick hours 8am - 7pm, Sunday to Friday Hasberry Farms - Haskaps Chetwynd, BC Click HERE for their Facebook page Instagram HERE www.hasberryfarms.ca Call 236-900-3100 Fellers Farms - Haskaps 13615 251 Rd, Cecil Lake, BC The Rustic Market - Strawberries, Raspberries Hudson's Hope, BC Click HERE for their Facebook page Webpage HERE Call 250-793-6691 Peace Cherry Ranch - Saskatoons, Cherries Berwyn, AB Click HERE for their Facebook page Call 780-618-1604 or 780-618-1449 Dawsonview Farm - Saskatoons Pouce Coupe, BC Click HERE for their Facebook page Call Bruce at 250-467-2063 for an appointment Nourished Homestead - Haskaps, Strawberries, Black and Red Currants Sunset Prairie, BC Click HERE for their Facebook page Instagram HERE Call 250-793-0508 for appointment and directions Dunvegan Market Gardens - Strawberries Fairview, AB 780-835-4459 Click HERE for their Facebook page Bridgeview Gardens Shaftesbury Peace River, AB Call 780-624-1335 Click HERE for their Facebook page Haskap Berry Farms - Haskaps Wembley, AB Click HERE for their website Broken Tine Orchard - Haskaps Beaverlodge, AB Click HERE for their website  2 oz. vodka
1 oz. rhubarb simple syrup* 1 oz. fresh lemon juice Sparkling wine Pour vodka, syrup and lemon juice into a cocktail shaker and shake vigorously. Strain into a large iced filled glass. Top up with sparkling wine. (For a mocktail, substitute sparkling wine with club soda or sparkling water.) *Rhubarb Simple Syrup Recipe 1 cup water 1 cup chopped rhubarb 1/2 cup sugar Combine all ingredients into a saucepan and bring to a boil. Reduce heat and simmer until mixture has thickened (about 20-25 minutes). Strain into a jar, let cool and store in the refrigerator until needed.  The first wine of the season!Although rhubarb is a vegetable, it is often put to the same culinary uses as fruit. The leaf stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles, and desserts. We love the plant for... WINE. Raw rhubarb is 94% water, 5% carbohydrates, 1% protein so it's easy to see why it would be a great wine making ingredient! Rhubarb is a herbaceous perennial that grows from short, thick rhizomes. It is a hardy plant for our area and can be found on many farms, and in many city yards. They are a great landscaping plant as they can grow quite large! NOTE: The large, triangular leaves are toxic, making them inedible. Do not eat them or feed them to your animals. To harvest, simply grab a bottom stalk close to the plant. Give a twist and pull. The stalk should pop right off. If you're pulling your plant out of the ground, your soil is too loose. Stalks can be harvested when they are 7-12" long, depending on the variety. Crisp stalks will always provide more juice than wilting, floppy stalks. Don't over harvest. Two-thirds is a good amount to remove to allow your plant to rejuvenate itself for further harvests. Remember to toss those leaves in the compost bin! Two basic styles can be found in our area. Green rhubarb never develops into deep red stalks but could have a slight red to pinkish hue, and the internal color is green. Red rhubarb has stalks that can turn deep red and have an internal color of red or pink. The flavour can also vary between plants - from quite sour to slightly sweet. Rhubarb is a great filler to any Country Fruit Wine that might need a little more fruit. Although rhubarb has a taste, it is one that can compliment or be easily hidden by almost any other fruit it's paired with. Rhubarb will lighten up and brighten up the flavour of a wine. Add a bag or two to your next batch to see the difference. Our favourite rhubarb wines: 1) Strawberry Rhubarb - by a landslide.....! Do 3 parts strawberry to 2 parts rhubarb for the best strawberry flavour 2) Crabapple Rhubarb - 1/2 and 1/2 mix can make a light and refreshing summer sipper 3) Raspberry Rhubarb - Annamari likes 2 parts raspberry to 3 parts rhubarb. 4) Plain Rhubarb - of course! Choose a red rhubarb for a pretty pink colour to your wine. Green rhubarb will make a white wine. Tips for making your own rhubarb wine:
Make at Home - 1 Gallon (4L) Rhubarb Wine Recipe
3lb. rhubarb 2 cups white grape concentrate 14 cups water, approximately 1kg. white sugar 1/4 tsp. tannin 1 tsp. yeast nutrient 1 tsp. pectic enzyme 1 pkg. wine yeast Wash, drain and cut rhubarb into 1-2" pieces. Freeze until solid. When ready to start your wine, remove from freezer and place into large bowl or container to thaw. Reserve all of the juice. The fruit can be placed into a large mesh bag to help remove the fruit at a later date. In your primary fermenter, dissolve your sugar in a small amount of warm water. Add your rhubarb and reserved juice. Crush 1 campden tablet and add to the mixture. Let sit for 24-36 hours before continuing to the next step, but stir a couple of times during this period. This is important! If you do not wait the time needed, the campden will kill your wine yeast. Stir in the concentrate, tannin, yeast nutrient and pectic enzyme. Add enough water to make a gallon (4L), and then add about 1 cup more. Stir well and use your hydrometer to record the specific gravity. Add yeast by sprinkling it evenly over the mixture. Cover your primary fermenter with something that will allow gas to escape while it ferments. Once a day, stir the mixture and record the specific gravity with your hydrometer. Once it reaches S.G. 1.01-1.00, syphon your wine into a secondary vessel, leaving the sediment behind. Your secondary should have a narrow neck and the ability to attach an airlock. This is where a good seal is needed to keep oxygen out of your wine. Always make sure your airlock never dries out! Now you can let your wine to sit and clear naturally. This can take a few weeks to months. If you want to speed up the process there is ingredients you can get from your local winemaking shop. You might want to "rack it" a few more times while you wait for it to clear. If so, adding another crushed campden tablet to the wine is a good idea. Always try to keep your wine topped up and keep your headspace minimal. You might prefer your wine dry or a bit sweeter. If you like it dry, know that you might have to let it age for the wine to be something smooth to enjoy. If you want to drink it earlier, a little sweetness can make it much more drinkable. There's ingredients you can get at the wine shop to stabilize your wine so adding sweetness will not create another fermentation. Need more than a gallon of wine? We can help you make 15 or 30 bottle batches in our shop. As always, if you have any questions, you can call or stop by our shop for some help. Did you know that when you make your own wine/cider/beer, you are exempt from the Excise Tax? This is a tax that is placed on alcohol when made at a commercial winery or brewery. This is the MAIN REASON making your own wine/cider/beer is more affordable. But here's a few other reasons, if you need them....   SALT-LESS BRINES FOR MEAT
Brining meat is a great way to tenderize and flavour meat. Traditionally it's done with salt, but did you know it can be done with balsamic vinegar? Perfect for those on a low-sodium diet! Be careful of what kind of vinegar to use. DO NOT use a strong vinegar like white distilled! The acidity in vinegar is very important to break down the proteins in meat, but brining requires the meat to sit in the liquid for a longer time. Balsamic vinegar has an acidity of 4-6%, which is much better for this purpose. When brining, the amount of liquid and time required depends largely on the size and weight of the meat. The meat must be submerged in the liquid and kept cool. Smaller pieces of meat like steak might take 3-6 hours, but whole roasts could take 12 or more hours! Make sure you have a large enough container to completely submerge the meat. Brining bags are available and can help for larger pieces of meat, like turkeys. You may have to double or even triple the recipe to get enough liquid to entirely cover the meat. Keep the meat cool while brining - make some room in that beer fridge! Remember to pat the meat dry after removing from the brine and before cooking. This will seal all of those juices and flavours into your meat. Here's a couple of our family's favourites... Chicken: 1 cup Olivia's Mango or Peach White Balsamic Vinegar 1 cup orange juice 3 cups water 1-2 cinnamon sticks 3-4 whole cloves 1 cup Olivia's Sicilian Lemon White Balsamic Vinegar 4 cups water Sprigs of rosemary & thyme Black pepper Pork: 1 cup Olivia's Montreal Maple Dark Balsamic Vinegar 1 cup cranberry juice 3 cups water Sprigs of thyme 3 cloves of garlic, minced Beef/Bison/Elk: 1 cup Olivia's Chocolate Dark Balsamic Vinegar 1 cup strong coffee 2 cups water 1 orange cut into thin slices 1 onion cut into thin slices Black pepper Excise duties are a federal tax applied to several products, including alcohol (wine, beer, cider, and spirits), manufactured in Canada for resale. In 2017, the Government of Canada amended the Excise Act to tie excise duties on alcohol to inflation. On April 1, 2023, the tax will increase by 6.3%, which will be the largest federal tax increase on alcohol in 40 years. Thanks Trudeau - NOT! As the tax is first paid by liquor manufacturers, it means you can expect wholesale liquor prices to increase as of April 1. When wholesale prices rise, retail prices for the customer always follow suit. The new tax increase will net $45 million of additional revenue for the federal government off the pockets of customers! “It is a hidden tax. Most consumers would have no idea there’s such a thing,” CJ Helie, the President of Beer Canada says. “It is imposed at the manufacturer’s level as soon as they make the product. So what that means is that it’s embedded into the price initially as the supplier sells to the distributor, from the distributor to the retailer, or the bar, and so it gets marked up all along the way.”* What does this mean for customers who make their wine/beer/cider at a ferment-on-premise such as Harvest Wine? Nothing! As the excise tax is only on manufactured goods for resale, our customers will not be affected when making it for their own consumption. But, everyone will see prices rise at their local liquor stores and restaurants. While prices are steadily rising all around us, this is finally one area where we can out smart the taxman. MAKE YOUR OWN AND SAVE MONEY! *information gathered from multiple online sources and from the ABLE BC newsletter.  What wine should you pair with your favourite slice?Who doesn't love pizza? Thick or thin, cheese, sauce and all of those toppings! So many different varieties, you could eat a different combination every day and never get bored. But with so much variety in pizza, there also is a ton of different wines you can pair with that slice. How to choose the right wine for pizza night? Most people choose pizza with a tomato sauce. A red wine with similar acid levels to those in the tomato sauce will help the wine feel balanced and fuller in body. If you like spicy Italian sausage or pepperoni on your pizza, go for a stronger flavoured red, like a Sangiovese or Grenache Syrah Mourvèdre. If you are one of those who enjoy a white sauce on your pizza, think Chardonnay or Pinot Grigio! Great with a chicken topped slice. Vegetarian pizza - try a Sauvignon Blanc which goes great with spinach or arugula. And, if you are like me and thinks pineapple DOES belong on pizza... try a Riesling.  |
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