At last the wine is ready. Not quite ready for drinking, admittedly, but ready to syphon from the fermenter and bottle up, as its specific gravity has passed the magic 1000 point.
We’ve decided to dump the corks this year. They served us well last year and the year before, and squeezing them into the top [...]
Our plum wine finally finished fermenting over the weekend. After two weeks of gently bubbling away in the outhouse it breathed its last and fell silent. Time to bottle it.
After a couple of weeks in the first fermenter, we have syphoned the plum wine into a second barrel and added yeast. Things are progressing…
We decided this weekend that after two weeks in the demijohn it was time to bottle the cider. Despite all the effort, it only stretched to six and a half pints.
There are so many wild plums around our way at the moment that we’re having a go at plum wine. This is alongside our existing cider efforts, which are happily bubbling away as they ferment in the kitchen.
With so many apples starting to ripen we thought we’d try our hands at making cider. Unfortunately the wait between brewing and drinking is a fairly long one…
We have opened the first bottle of Elderflower Champagne. It was a long time coming, but I thought that two years in the house, and having friends around for the weekend was good enough reason.
Old-fashioned lemonade is a far sweeter, thicker drink than you buy in the shops, and is altogether non-fizzy. This recipe comes from my great, great grandmother so it certainly qualifies as old. By my reckoning it could well be from around 1850.
Loading ...
