Indian Summer

This was an absolutely beautiful week, real Indian Summer weather and I've spent a lot of time tidying and working in the garden. Which is why I haven't been to this Garden. This is the first year in a long time that I've been excited about my flower garden and, although parts of it were very weedy, the flowers came through. I'm already excited about next year.

Wine making has kept me busy too. Apart from drinking it, I'd not looked near it for two months. In the past week I have racked seven demijohns, bottled damson and made a gallon each of rhubarb and gooseberry. This is the first year I had enough goosegogs to make wine so I'm hopeful it will turn out well. I was checking out the fruit I had in the freezer and found 30 pounds of blackcurrants. Half of those have become the beginnings of wine. Sadly there are very few blackberries this year but the elderberries look promising and Clint has cleared the dunghill. I was never able to get to them before as they grew over a steaming pile of cow shit. So - should be tasty.

Flickr Thirteen

 976 views, 13th most viewed

Hannah posing with Shaggy Blog Stories, a compilation that included an offering by Ganching. The purpose of the book was to make money for the charity, Comic Relief. It was published in 2007. I wonder how many of the bloggers featured are still at it Obviously Ganching's excerpt is the best in the entire book but I would say that, wouldn't I? And she's still at it.

212 views, 13th most interesting...

...but not as interesting as the completed wine, I'd wager.

1. A conglomeration of pome fruits. Middling to good. All drunk.
2. A rhubarb. Rhubarb is always good. All drunk.
3. Carrot and Raisin. Carrot is always good. This one was dry and delicious and is all drunk.
4. & 6. Rosehip, made from dried hips. Overly sweet. Still some left.
5. Orange and Apple. Made from fruit juice. Not very nice and wouldn't use juice again. Still drunk it.
7. Damson. Fabulous, delicious, sublime. All drunk.
8. Nectarine. Some of the fruit was over ripe and there was a slight mustiness to it. I liked it. All drunk.

All these wines were started in late 2012.

The piano they are sitting on? Chopped up. Late 2014.

Carrot and Orange Wine

It's been ages since I've blogged about my wine making activities. The truth is I've been too busy growing fruit and vegetables to have time for making wine and, like last summer, I've rather neglected the wines already started. Five months and nothing racked, nothing progressed. I'm beginning to realise that. for me,  wine making is going to be an autumn and winter pastime.

Carrot & Orange

10/05/13

29/05/13

20/10/13

23/11/13

26/01/2014 & 7/04/2014

03/09/14

2nd R -heavy sediment/3rd R: Heavy albumin bloom decanted out topped with cider & water

Still, the freezer is full of peaches, all colours of currants, rhubarb and raspberries. The damsons look like they are going to crop well this year and the hedgerows are full of blackberries. It's been four months since I laid anything new down but, I promise, I'll make up for it.

And so it was I bottled the Carrot and Orange. Started in May 2013, racked 5 times and bottled tonight. It is drinkable already. Nellybert shared a couple of glasses tonight. Too soon but we are reckless fools.

Carrots always make good wine. My experiments with pineapples, pears, oranges and strawberries are over. From now on I shall concentrate on the fruit and vegetables that make dry and palatable wines. I know I used a dash of orange in this one but it was juice only, no rind. Wines with rind included tend to give me a headache so no more of that.

Sixteen months from start to bottle. Too long but the wine is yummy. A friend, Emma, gave me loads of sultanas today. Carrot and sultana wine coming up!

Wine & Cemeteries

The Banjos came over on Saturday night. Mrs Banjo brought her first ever wine for racking. It was a raspberry made from Asda's finest frozen fruit. To be honest I wasn't expecting much from it but it is coming along very nicely. A good ruby red colour, clear, tasty and alcoholic. Of course we judged this on the merest sip during the racking process but I will be looking for the recipe. I might need to use frozen fruit as we replaced our raspberry canes this year, and thanks to the very wet Spring they were late in getting into the ground.

Tonight I racked one of my elderflowers and a rhubarb. The elderflower was made from fresh flowers. I'd previously used dried flowers. The flavour is good but it is rather too sweet for my liking. I'll try it again this year but will go easy on the sugar.

Rhubarb. What can I say? It never disappoints me but looking back at my notes I see I was very adventurous with this one. I started it in February 2013 and used a pint of pineapple wine as a starter. Then, racking it in October I seem to have lashed a bit of birch sap and rhubarb into it. It didn't clear that well but is strong. Not one for entering in the County Show.

And now, back to Paris. This is an illustration from Ludwig Bemelmans' Madeline's Rescue. It features the Père Lachaise Cemetery which we visited on our last day in Paris. As Bemelmans did not see fit to include the last resting place of Marcel Proust here is my photograph.

I quite liked Bemelmans' depiction of Oscar Wilde's grave. There was no point trying to take a picture of the tomb as it was mobbed by school parties and middle-aged women in lipstick kissing the plastic barrier.

Interestingly, as London Sister and I were wandering around a handsome Frenchman approached us and enquired, “Proust?” We were so pleased that we had not been taken for Jim Morrison acolytes.

Wine To Five

In the past three weeks I have bottled 5 gallons of wine (30 bottles), racked 21 gallons, poured one gallon down the toilet and started one gallon. It is almost like having a job. I also drank some and gave some away to delighted and grateful  recipients.

In other news I am going to Leitrim tomorrow and will be accompanied by Miss Martha. My packing is nearly completed and hers is done. No doubt her mother will send some stuff too but I've got the important things taken care of - a choice of car seats, games, paints, books and a Snoopy dog. She spoke of her dressing up box but I don't think there will be time to dress up. I have packed The Tailor of Gloucester. I only read it for the first time yesterday and must admit that I found it very heartening. I think Martha will like it.

We Like Lots Of Wine

I have just bottled the birch sap wine. There was a glassful over after I filled six bottles and I have sipped it while watching a programme about Canadian wolves. I think I am drunk and wonder if this is a good thing?

Since I started making wine in August 2011 I have bottled  the following. Those in italics are ones that have already been polished off.

Blackcurrant (one bottle left to age)

Carrot

Peach

Rhubarb 2

Blackberry & Raspberry

Rhubarb 1

Raspberry

Beetroot

Bramley

Damson

Parsnip 1

Parsnip 2

Orange

Birch Sap

The blackcurrant was far too dry and acidic. I won't be using that recipe again. 

The carrot is a beautiful colour but a bit on the sweet side. I'll make it again but try for a dry finish.

The peach was wonderful. We drank it over the July holidays because it popped the corks. It's OK to drink peach young. William (my mentor) declared it to be the nicest wine he'd ever tasted.

We tackled a bottle of rhubarb at the weekend and it was very pleasant. I've made three batches of rhubarb and they are always different colours. William said he has the same experience. This one was pale pink. 

The bramley is gone. I used a recipe that called for crab apples. At one point I topped it up with cider and that's what it tasted like. Strong Somerset cider. Apparently apple wines should be drunk quickly. No problem.

I've only had sips of the rest. I'm really looking forward to the Blackberry and Raspberry. That came about because there just weren't enough blackberries last year. Another one that promises to be delicious is the damson. There were damn few damsons this year so, sadly, I'll hardly be making that one again for a while.

The birch sap has a very refreshing taste to it. Miss Martha's Dad tapped the birches and helped me make it so he gets half of it. Quite fitting that I bottled it on his birthday. Happy birthday Dave!

And still in the demijohn are the following

Dandelion

Nettle

Japanese Knotweed

Pear

Strawberry

Blackberry 1

Orange & Apple

Blackberry 2

Rhubarb 3

Peach, Nectarine Etc.

Rosehip

The nettle is far too sweet and I don't know what I'm going to do with it. The orange & apple was made from fruit juice, my first attempt and a very easy recipe. It is supposed to be a quick and simple wine that can be drunk while other, more interesting wines are maturing. We shall see. 

I was reading a book on wine making the other evening and apparently one of the pitfalls is that the wine maker gets too carried away and before you know there are ten or twenty demijohns bubbling away. I mentioned this to Bert and he looked baffled. "Where's the problem in that?" he asked.