
16885 Michael Brown The Wine Man 03-02-1972 03 MR. BROWN left me with a sort of warm glow inside and flushed cheeks Mrs. Brown let me assure you it was all due to a sample of his home-made red wine.
Over hundred enthusiasts in and around Colchester are members of the Colchester Amateur Wine-making Society and Mr. Brown is the secre tary and one of the most active members. His Ipswich Road home is filled in every corner and cupboard with hundreds of gallons of wine and beer.
In the six years he has practised this pastime he His reckons to have made over 500 gallons of wine. interest has so grown that two or three years ago he bought and erected a shed at the back of his house which is a mini brew centre."
Mr. Brown likes to use the grape and other fruits for his wines, but some members make a very acceptable drink with flower petals, all kinds of vegetables and even from the sap of trees, especially birch trees.
To enter into the pastime. properly requires buying all sorts of equipment and ingredients and Mr. Brown has shelves and drawers full of gadgets, chemicals and additives. All this expense. added to the cost, if any, of the main ingredient brings an average cost to Mr. Brown's
wine of about 12p per bottle. However, the dabblers, who but by-pass the proper equipment. make do with baker's yeast and pick wild rose hips, can make a tasty bottle of hooch for 2p. you have to "find" the bottles.
Bottles are easy to "find" because most wine bottles are non-returnable so after a party or reception come kind it's fairly easy to acquire half a dozen empties.
Mr. Brown likes to leave his wine to mature for at least two years and has his bottles skilfully labelled with flavour and date of making. Other amateurs may only leave their wines for a few weeks.
Again, Mr. Brown believes in making in bulk and will make five or ten gallons at a time. Since last September he has made 50 gallons. like to have. a glass of with a cigar," he says, wine but I really must learn to drink more of it before we have to move out of the house to make. room to store it all."
At the club's monthly meetings, held at Tweed's Reception Hall, North Station Road, on the first Monday of each month, members bring along a bottle or two and there are tasting sessions.
These meetings also give an opportunity for talks and lectures on all sorts of subjects connected with wine-making.
These have included talks on food mixers and their use in wine making and poisonous plants to be avoided in the home brew-up.
The society has two main functions. It encourages ama teur wine and beer making enthusiasts and arranges assis tance for newcomers. Member ship costs 50p (70p for man and wife) and there is a small charge for non-members who can come along to the meet ings.
Competitions are held for members for the best red and white wines of the year and for the best home-made beers brewed. Four or five cups are awarded annually.
Mr. Brown likes to enter bigger competitions and boasts a second in one of the national shows these shows have an entry of about four and half thousand a bottles.
Wine can be made from almost anything anything that will ferment and this does not exclude canned or dried fruits. The experts, like Mr. Brown, studies the grape and can make up whatever it lacks. For instance if the grape appears deficient in one of its element acids, the fault can be made up with a an additive.
Then different types of wine can be made, the thin table wine or a thicker sherry-type of wine. This is done by adding or 'not adding other if anyone thinks that
wine-making is their thing, they can go along to one of the meetings or contact Michael Brown at 73 Ipswich Road, Colchester (the number is in the book).
Photograph by staff photographer Dave Higgleton
From the archives of The Colchester Express managed by Adrian Rushton (rushphoto@yahoo.com)