When I got up this morning I took the strawberries out of the freezer, and by the early afternoon they had all defrosted. My time in between was partially spent making a lemon drizzle cake for tonight's meal with Richard and Linda. It is a total disaster. The middle has sunk and if I had set out to create a brick in cake form I could not have done any better. I am really quite upset about it and I have to present it tonight as pudding.
|A brick in cake form|
|Ingredients in the bucket|
Next morning I added the yeast and a teaspoon each of pectolase and nutrient, and then left the wine until Friday 24th October. On getting home from work I transferred the liquid into its demijohn. As with crab apple proper, I fished out as many of the sliced crab apples as I could with a collander and then used the 'measuring jug, sieve and funnel' technique.
I thought that after having left the liquid for five days the yeast activity would have died down a little and so filled the demijohn to its top. It became apparent as I was racking my blackberry wine that my assumption was wrong. There was a whole load of froth trying to escape through the air trap. One emergency job with a sterilised teaspoon and turkey baster later I managed to control the situation, and the wine is looking splendid.
*After having tried it, I can assert it is both genius and insane.
If you want to see how this wine turned out, click here