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cab
Joined: 01 Nov 2004 Posts: 32429
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Posted: Fri Mar 27, 09 1:57 pm Post subject: |
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James wrote: |
tahir wrote: |
James wrote: |
I've not found a source of "Alba", but have tracked "Cae Rhos Lligwy" down to the agroforestry research trust (out of stock till autumn 09) and The Herb garden & historical plant nursery, Gaerwen, Anglesy (who claim to be the originators of this variety; no info on availability). |
Just seen this, yes, Martin's the best source for elderberry cultivars |
Sorry for my ignorance, Tahir, but... Martin who?
I've been given a couple of recommended locations by someone on a wine making forum, so will be keeping an eye open come autumn. |
Tahir hasn't answered, I'll jump in if I may...
Martin runs the ART. Its pretty much the case that Martin IS the ART, as far as I can tell. And he's an excellent chap, very helpful and free his with good advice. Has a staggering array of very interesting plants available too. |
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lottie
Joined: 11 Aug 2005 Posts: 5059 Location: ceredigion
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James
Joined: 11 Jan 2006 Posts: 2866 Location: York
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Posted: Fri Mar 27, 09 3:48 pm Post subject: |
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sickpup wrote: |
how do you take a cutting from a tree? didnt think it was possible |
I've read a few different methods for taking elderberry cuttings, but this seems (from one who's not yet taken an elderberry cutting) to be the most likely to work:
use one year old wood, taking the stem off were it joins the two year old wood. Ripping the stem off, including some 'heal' (the join between the 1 year and 2 year wood) is best. Allow it to callus, then re-plant in late winter.
I'm not sure if you need the full length of the 1 year old cane, or if you can get away with using a short (1 ft?) length with the heal. I think I'll try both.
Elderberry breaks bud quite early, so I'd be tempted to plant some straight into potting compost and allow them to callus in-situ.
If elder is like any other soft fruit, callusing occurs prefferentially in warmer temperatures, so only starts to happen when the weather warms up in spring. If rooting is to be succesfull, the heal should callus before the buds break. To increase the speed of callusing on soft wood cuttings, I put stems close to the edge of a black pot left outside. The pot warms up, but the wind keeps the stems cool. I've also hear of putting a small amount of damp sawdust around the base of the the stems and rapping in black plastic & elastic banding it on. The root area will be slightly warmer than the stems, so will callus before bud break.
Oddly, I read one account saying that elderberries were one of the few plants that would root upside down. I'm not at all sure how true this is.... |
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87sambucus
Joined: 06 Jun 2009 Posts: 2
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tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
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tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
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87sambucus
Joined: 06 Jun 2009 Posts: 2
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tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
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tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
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James
Joined: 11 Jan 2006 Posts: 2866 Location: York
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rich59
Joined: 11 Jul 2020 Posts: 15
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dpack
Joined: 02 Jul 2005 Posts: 46220 Location: yes
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rich59
Joined: 11 Jul 2020 Posts: 15
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dpack
Joined: 02 Jul 2005 Posts: 46220 Location: yes
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Posted: Sun Jul 12, 20 10:48 pm Post subject: |
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decades , the last ten years off the ones in the yard, before from forage
i got 5 gallons last year, which i do need to bottle(and some fresh light wine which never got to this year from the first pickings, we get pie and dessert fruit off it as well)
at gallon scale
approx 5lb best berries, 2 lb white sugar, port yeast
ferment on pulp , strain, add sugar, make up to 3/4 gallon
wait
add 1 lb sugar and pint of water
wait
add a pint of strong dark tea(tannins) and a bit of sugar
wait til it drops, takes a while as it is a slow ferment, bottle
it improves over several years if it lasts that long
the 2019 will be ok from xmas 2021 etc
i use a 5 gallon rig as wee bits are make life complex and if needs be several batches of strained fermenting juice and more sugar can be added to the barrel with an airlock on top
once it is done and settled the tap makes the decant to another barrel easy, then tis just filling bottles and sealing them well
ps the sugar goes in as crystal and the fruit is not treated so it still has wild yeasts to go with the commercial port yeast for a slow ferment with loads of complex chemistry
it passes for a fairly decent port style strong wine if the fruit is ripe.
good bramble is worth training, pruning and feeding, far more productive as most very similar wild living ones and full of wildlife |
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Mistress Rose
Joined: 21 Jul 2011 Posts: 15972
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