Greetings

This blog is a record of the wine that I make and drink. Each flavour made and each bottle drunk will appear here. You may come to the conclusion that, on the whole, I should be drinking less.

Sunday, 12 November 2017

Apple Wine and Apple & Strawberry Wine - The Making Of...

Apple Wine

At WYSO in early September, Katie asked me if I had any use for apples. I did a quick mental calculation of how much wine I have made so far this year (result: 'Too Much') and replied that I would be delighted to receive 4 lbs. Her apple tree has been prolific this year, whereas ours is far less fruitful than last.

Blurred apples
On Wednesday 13th September, Katie brought me a carrier bag full of red sweet-smelling apples. I do not know the variety, but they are eaters rather than cookers and have snow-white flesh. On Monday, 18th September, on returning from St Neots and Emily & Marco's wedding - a wonderful family affair enlivened by Mexican food and tequila shots - I had a spare afternoon so started the wine.


I washed the apples, cut them into eight pieces each and whizzed them through the food processor on the 'slice' attachment. Next I minced 1 lb of sultanas, again using the good processor, and put all this into the bucket along with 3 lbs sugar. I boiled 6½ pints of water and poured this over, filling the kitchen with an apple scent. The same evening I added the yeast and a teaspoon each of nutrient and pectolase.


On Thursday night, 21st September (after 'Caramel Week' on Bake Off) I put the liquid into its demijohn in the usual manner. There was only just enough and I had to squeeze the discarded pulp for its last drops. The wine is brown and has a large head of foam. I'm wondering if I have made a real ale.



Apple & Strawberry

Our apple tree has not been fecund this year, so I am leaving most of the fruit to the blackbirds. However, by early November, enough apples had fallen off intact for me to collect 4 lbs and make Apple & Strawberry Wine.


I sliced up the apples on 2nd November using the same method as set out above and added these to my bucket containing 1 lb of crushed strawberries. I poured over 6½ pints of boiling water, again releasing a fabulous scent, and then stirred in 3 lbs of sugar.


I transferred the liquid to its demijohn on Tuesday evening, 7 November. The wine is pinker than last year and the taste I got promises great things.

The Apple is on the left, after 6 weeks in its demijohn