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…
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We're knitting a woolly blanket.
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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.
A new venture. This week we’re making wine. We’re cheating slightly, as we’re using a kit, which yields 30 bottles for £19, so about 63p a pop.
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.