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.

Wednesday, 16 July 2014

Blackcurrant and Raspberry Wine (mostly) - The Making Of ...

The cats woke me up irritatingly early this morning, Sunday 6th July. Stanley wanted food, and on his second time of asking, forty minutes before the alarm was due to go off, I carried him downstairs and shut him in the front room. Then Aggie started making a fuss. I swore heartily at her but Claire woke and pointed out there was something wrong. Aggie was dragging her leg, but with no noticeable injury. We wonder if she has had a stroke - she is at least 17 - and we will monitor her over the next few days. Now it comes down to it, I realise I am quite fond of Aggie, despite her being the worse of cats.
Aggie
Anyway, one of my tasks this morning was to clear Julia's freezer of fruit. She had helpfully organised it so that fruit was at the top, vegetables in the middle and meat on the bottom shelf. Except beetroot seemed to be classified as 'fruit'. I checked with Claire to make sure they weren't plums. In total I came away with 4 lbs 2 oz of blackcurrants, 1 lb 2oz raspberries, 12 ½ oz of a blackberry and apple mix and a bag of redcurrants, which Claire is turning into jelly but allowing me ½ oz for the wine.

We then went to Julia's allotment to return her key - another significant moment in saying 'farewell' - and I took a small handfull of whitecurrants (¼ oz) to add to the mix. I calculate that this comes to 6 lbs 1¼ oz fruit - which is enough for a double batch.


The fruit had defrosted by Sunday evening, so I crushed it in its bucket, added 6lbs of sugar and 12 pints of boiling water. The next morning I added the yeast, two teaspoons of nutrient and one of pectolase.

On Saturday morning, 12th July, the wine went into its two demijohns. Ordinarily I would have done this a day or two earlier, but my evenings have been taken up with a less-dreadful-than-expected concert and Book Group. The wine is still bubbling away, though, and is very dark pink in colour, with what looks like a massive sediment forming. Aggie appears to have recovered, so my thoughts of a final visit to the vets were premature.


If you want to see how this wine turned out (and it was very good!), click here.