I has occurred to me that one can make wine out of just about ANYTHING fruity ! She who must, and I, do a lot of juicing every morning, and I have taken to using the stuff from the hopper, popping it into a plassy bucket, and when the bucket is 3/4 full of whatever, citrus peelings, oranges, apples, banana skins, rasp and straw berries from jam making episodes, ANYTHING with a nice smell, I then top it up with hot water, let it soak for a week, and then go through the procedure above, and call it Summer fruit' wine. It daoesn't have the usual strength, or 'body', but it IS palateble and good for taking up to t'lotty on a hot day and havig a nice swally after digging a trench to put the mess from the fruit soaking. See ? It all comes around to replacing what has been taken. We are doing a service to mother nature. Give and so shall ye receive ! Hic !
One of the first jobs when I retire is to clear out and organise the garage (stuff to be reclaimed by progeny or dumped) and then I'll have room to start making wine again - did it for years when the progeny were at home - even won a prize or two
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Wor hoose is now reknowned for sending fine and upstanding members and pillars of the community, home to their respective hovels, in a state of 'dishabille' I think this is how it's spelt, and we get the dirt on the neighbours ! Mind you, they too, get the rirt on us, but we have no shame !!!
I reckon the bestest wine has been a Damson in distress. Others in close formation have been, raspberry, balckberry, and a 'rawther' whimsical Strawberry. ALL notable for their real fruitiness, full flavour and clarity.
Dove, good luck with the garage clearance. I remember I had a list of When I Retire jobs. They are still just a list.
I found Mr Berry's recipes produced wines that were rather sweet. The copy we used to have showed the author's face on the cover. He certainly looked as if he enjoyed his work.
my wine stars were oak leaf and gooseberry, both producing a secondary fermentation.
Made rhubarb, far too sweet, ginger, rather 'medicinal'. Combined the two, still nasty so put it in the freezer til solid then strained off the non frozen part hoping for something potent, still naff.
Over all we had mostly not bad, occasionally great and even more occasionally undrinkable
One good one we made when very young and very poor was gorse flower wine. Absolutely hellish to pick the flowers but not a bad taste at all.
We picked them one sunny day on the local golf links with another couple. Gorse bushes really tall and thick. Along comes mum, dog and small son. "mummy, what are those ladies and men doing in the bushes?" "Never mind, son, come along!"
Posts
I has occurred to me that one can make wine out of just about ANYTHING fruity ! She who must, and I, do a lot of juicing every morning, and I have taken to using the stuff from the hopper, popping it into a plassy bucket, and when the bucket is 3/4 full of whatever, citrus peelings, oranges, apples, banana skins, rasp and straw berries from jam making episodes, ANYTHING with a nice smell, I then top it up with hot water, let it soak for a week, and then go through the procedure above, and call it Summer fruit' wine. It daoesn't have the usual strength, or 'body', but it IS palateble and good for taking up to t'lotty on a hot day and havig a nice swally after digging a trench to put the mess from the fruit soaking. See ? It all comes around to replacing what has been taken. We are doing a service to mother nature. Give and so shall ye receive ! Hic !
One of the first jobs when I retire is to clear out and organise the garage (stuff to be reclaimed by progeny or dumped) and then I'll have room to start making wine again - did it for years when the progeny were at home - even won a prize or two
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Wor hoose is now reknowned for sending fine and upstanding members and pillars of the community, home to their respective hovels, in a state of 'dishabille' I think this is how it's spelt, and we get the dirt on the neighbours ! Mind you, they too, get the rirt on us, but we have no shame !!!
Sliante !
It's when the nose turns red that y'gotta worry !
I keep me trousers ON ! I am a man of mystery.
I reckon the bestest wine has been a Damson in distress. Others in close formation have been, raspberry, balckberry, and a 'rawther' whimsical Strawberry. ALL notable for their real fruitiness, full flavour and clarity.
You two have started early
Dove, good luck with the garage clearance. I remember I had a list of When I Retire jobs. They are still just a list.
I found Mr Berry's recipes produced wines that were rather sweet. The copy we used to have showed the author's face on the cover. He certainly looked as if he enjoyed his work.
my wine stars were oak leaf and gooseberry, both producing a secondary fermentation.
Made rhubarb, far too sweet, ginger, rather 'medicinal'. Combined the two, still nasty so put it in the freezer til solid then strained off the non frozen part hoping for something potent, still naff.
Over all we had mostly not bad, occasionally great and even more occasionally undrinkable
In the sticks near Peterborough
One good one we made when very young and very poor was gorse flower wine. Absolutely hellish to pick the flowers but not a bad taste at all.
We picked them one sunny day on the local golf links with another couple. Gorse bushes really tall and thick. Along comes mum, dog and small son. "mummy, what are those ladies and men doing in the bushes?" "Never mind, son, come along!"