As is tradition, I cleared the freezer of its fruit, leaving 8 oz sloes for gin next year and handful of blackberries for crumble. We may now be able to have the luxury of icecubes.
This year there is a greater variety of fruit than previous years, though - alas - no elderberries. I have 1 lb 13½ oz blackberries, 1 lb 10½ oz sloes, 1 lb 2 oz green gooseberries, 12 oz rhubarb, 10 oz grapes from my mother's garden, 9¾ oz blackcurrants, 9¼ oz strawberries, 8 oz red gooseberries, 2 oz cranberries, 1½ oz crab apples and one satsuma. To my calculations, that equals 7 lbs 14½ oz fruit plus one satsuma, which is about right for a double batch. It is currently sitting in its bucket defrosting and I shall mash it all up and add the sugar and water tomorrow.
|The fruit before mashing|
The yeast and one teaspoon each of nutrient and pectolase went in on Tuesday morning. I then waited until Saturday, Christmas Eve, before putting the wine into its demijohns. I timed this so it coincided with the Nine Lessons and Carols from Kings College Cambridge. This has not succeeded in putting me into good Christmas cheer. I am too snotty for that, and I spent most the time feeling desperately hungry - which was remedied afterwards by a cheese sandwich. I could have done with a pint more water in the recipe, as this would have allowed me to discared rather more sludge than I have done.
|Two (underexposed) demijohns of Tutti Fruti|