Today is the first day since 3rd March that I have not had stabbing pain in my jaw and that I have not been on a four-hourly diet of pain killers. It is 12th March - nine days after my coronectomy - and until half an hour ago I was starting to believe that everything would be alright. However, I made the mistake of trying to play the bassoon just now. I got no further than putting the reed in my mouth and realising that this was not a good idea. Now, of course, I am worrying that I will never play the bassoon again. Still, I have wine-making as my other hobby, and I don't need a working mouth for that.
Today, after a brief spell in the garden helping Claire to create a herb bed, I started making my orange wine. As ever, this is a double batch for which I needed 24 oranges. Earlier in the week I had picked up three 'family size' bags from Sainsburys. On the whole I prefer to avoid supermarkets for my fruit and veg, but in this instance my inner miser (which is rather less 'inner' than that phrase suggests) won out and I went for what was cheap.
|Taking the outermost peel off oranges|
|Orange peel to be covered with 2 pints of water|
I squeezed all 24 oranges, measured the juice (3¾ pints) and poured this into the bucket. To this, I added 9 pints of cold water and 5½ lbs of sugar. Because the water is cold I have not had to wait to put in the yeast and rounded teaspoon of nutrient. This year I am experimenting by not putting in a teaspoon of pectolase. My hypothesis is that the wine will clear without it.
|Wine in the bucket|
On Friday night (17th March) the wine went into its demijohns. This took little time as there was virtually nothing to sieve out - only a bit of pulp - but I was careful to leave a half-pint gap between the liquid and the top of the demijohn. I don't want a repeat of last month's prune & parsnip shambles with wine froth all over our bathroom. As ever, orange wine at this stage is the happiest of yellows.
If you want to see how this wine turned out, click here