This year I did not think that I had gathered very much extra fruit with which to make Xmas Tutti Fruti. I cheated on both blackberries and elderberries, picking extra after I had made those flavours of wine. The blackberries came from the new park, just north of here, rather than York Victorian Cemetery, and the elderberries were exclusively from trees on Bentcliffe Drive (I think). My quince was found one morning when I was walking to work; a windfall on the pavement. Otherwise (apart from the satsuma) all ingredients came from our garden.
|The fruit, frozen in its bucket|
In total I had 10 lbs 2½ oz fruit - which is rather more than I have had before to the extent that I have made a triple batch for the first time. My worries about not having enough fruit were entirely groundless. That fruit was made up of 2 lbs 3 oz blackberries, 8 oz quince, 13½ oz elderberries, 1 lb plums, 2 lbs 5 oz gooseberries, 1 oz damsons, 1 oz red gooseberries, 1 oz rose petals, 3 oz redcurrants, 1 lb 2 oz strawberries, 1 lb raspberries, 8½ oz blueberries and a satsuma weighing in at 4 oz.
|The fruit once it had defrosted|
|Giving the wine a good stir|
By racking (on 10th February), all demijohns had cleared and none had a huge deposit. I fit in just over a pint and a half of water with (I think) 5 oz sugar dissolved. I have yet to bottle this flavour.
|The three demijohns on 29 December.|
If you want to see how this wine turned out, click here.
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