I love the idea of the weekend. It evokes images of lolling around and being part of a TimeDrift…just going with the flow.
And yes Jack, you should be embarrassed…ripping up the porch just because I shut the door when my dinner guest came! The protest doesn’t cut it with me…I was a Greenham Common Woman don’t ya know! Now tidy up!
What can I say? I shouldn’t have? Oh, the hell with waistlines…tea and Raspberry Coulis Cake is the best way to begin life on a Friday…leftovers always taste sinful! (But, it was delicious with Vanilla Ice Cream)!
I removed the cloth from the Elderflower Cordial and the smell was intoxicating…it’s so easy to make and will happily post the recipe…Summer in a bottle, it keeps for a year, easily!
Roses just keep coming, despite the wind and rain over the past week. The little Wren continues to sit on her clutch of eggs nesting in the hanging basket…
Here she is, peeping at me through the window…the back door is out of bounds now until herself and her family have flown!
Have a great weekend end everyone…plant a tree this one!
Checking out the demijohns of various wines yesterday, I realised that some were ready to either rack off-that means transferring them to another, clean demijohn, or bottle up…so I spent a couple of hours doing just that, as well as sampling each one…well, it has to be done!Making wine from the abundant harvest of organic blackcurrants is one of my favourite summer tasks.
I also use Strawberries, Redcurrants, Rosehips and Jostaberries, all grown here at Bealtaine.
The wine here is Strawberry and Redcurrant.
After bottling it needs to be laid down for about 3 months minimum.
This improves the taste and helps maturity.
Most of the flower and fruit wines I have made over the years have needed this, with the occasional wine being drinkable straight from the demijohn!
The big freezer in the pantry is still in the process of being cleared out.
Kilos of Blackcurrants and Redcurrants remain, as well as the Rhubarb added this year.
Wines and jams will be on the ‘To Do List,’ for the coming week!
Keeping everything clean is very important in wine making and bottling.
I use a baby equipment sterilising fluid and find this cheap and effective.
A bowlful is enough, making sure that lots of swirling takes place!
I use one pound of sugar to one pound of fruit. each demijohn takes about four pounds of fruit.
I add 1 teaspoon of wine yeast and fill with spring water, which thankfully comes out of the tap here!
I use a hand corker as you can see.
It is effective and works well in corking the bottles efficiently and completely.
All in all the process uses absolutely no imported energy, as all the bottles are re-cycled from friends.