The plum wine we made at the end of summer won’t be ready for drinking for six months at least, and if we want it to be at its best we need to leave it a full ten to twelve months to mature in the bottles out in the outhouse. So we’re making some quicker-brewing [...]
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.
We’ve been drinking our home-brewed wine for almost three months now, and in that time it’s mellowed and matured, and it tastes rather good.
We’ve opened the apple schnapps. Well, one of them. I’m not sure whether it’s the one we made from the tree next door or the apples down by the river, but it’s been sitting in the outhouse since September, slowly ageing.
