|The raw ingredients|
Once home, I ignored the fact that Claire was feeling ill with a heavy cold and insisted that she put all the shopping away and bring me coffee and cake. I think I am the world's worst husband.
Leaving wine-making until today, Sunday 7th February, was a wise choice. It has been much better: the sun has shone and I have spent the morning palying bassoon quartets and watching Chris Contrabassoon try to fix his car with bits of string.
|Parsnips in a pan|
|Prunes and a very sharp knife.|
|After 5 days' fermentation|
The yeast and a teaspoon each of pectolase and nutrient went into the bucket on Monday morning. It all got a general stir once or twice a day until Friday 12th February, when I put the liquid into its demijohns. This was mostly done while Claire was sorting books in the kitchen - for the first time ever (possibly) we now have more shelf space than books. The wine is its usual orangy-brown colour and fermenting enthusiastically.