We had a bumper picking session, and the most prolific crop wasn’t even one we were after. After a hunt for more elder flowers for a second batch of champagne yeilds few returns, we come upon an early apple tree ripe for picking.
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Our home-made cheese is maturing. Read more...
We added three new hens to our flock. Read more...
We're baking sourdough bread. Read more...
We're knitting a woolly blanket.
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The elderflower champagne is too dangerous to keep in a cupboard. So far we’ve had 18 explosions, which come with such force that they are shredding the seals on our bottles. As such we’ve come to the conclusion – reluctantly – that it’s time to start again, from scratch.
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.
Tuesday night, I bottled the elderflower champagne. It was happily fizzing away to itself in the fermenter by then, and ripe for corking up.