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…
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.
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.
After a week and a half fermenting, the wine is ready, and with two barrels, a syphon and some corks, we set about bottling it up for drinking and storage.
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