|An Inca Berry (or Physallis) (or Cape Gooseberry)|
|Inca Berry seedlings - taken to Cornwall|
We planted the seeds in mid-April, sending a pack to St Albans for Lou and Adam to fail to grow, and took the seedlings with us to Cornwall for a week's holiday in May.
|Inca Berry Plants in Summer|
I mashed the Inca Berries in my bucket (and they made a satisfying 'pop' as I crushed them) and added 1 lb 8 oz of minced raisins. Raisins have their own sweetness, so I added 2 lbs 8 oz sugar (which is half a pound less than I usually add to a wine) and poured in six and a half pints of boiling water. The Inca Berries are perfumed, which gives me hope that this won't be the blandest wine ever made (I think Ya Ya Pear may get that particular prize).
I left the mixture over night and added the yeast and a teaspoon each of nutrient, pectolase and tannin on Monday 16th January. I had earmarked Friday to put the wine into its demijohn, but by the time I returned from practising bassoon pieces with David on the piano, Claire had started a fire, downloaded an episode of QI and opened a bottle of wine, so I left it until this morning, 21st January.
The wine is exceptionally brown, and Claire says it suggests a bad attack of cholera. Yum!
If you want to see how this wine turned out, click here.