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 [...]
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.
The elderflower champagne is proving to be even more volatile than we expected. First it was just one bottle that kept on blowing its cork, but now we’ve had 15 cork ejections so far, each of which is accompanied by a fountain of sticky, fizzy wine.
After two weeks in the fermenter, it was finally time to bottle the beer this weekend. So, we hoisted the fermenter onto the worktop, tested its gravity and got our sterilised bottles ready…
Beer is very easy to brew, and it’s one of the most cost-effective self-sufficiency moves you can make. You can quickly and easily set up a small brewery under your kitchen counter and, a week or two later, be snapping open your first few home-brewed pints. Here’s how.
We’ve finally cracked open the sloe gin. It’s been slowly fermenting for the last six months, since we headed out into the meadow to pick sloe berries from the blackthorn trees. The result is a wonderful, sweet, syrupy drink best enjoyed as a shot.
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