Country Wines

It's a long, long process this wine making. I started in August and, so far, have only bottled the blackcurrant. It will be at least six months before it's ready for drinking. Maybe I'll try a bottle for my birthday. Of course, the wisdom is that you would be better leaving it for a year or more but that depends on the wine. Apparently apple can be drunk while it is relatively young.

I've started 15 gallons already and I now have an assistant (not Bert) who has helped me with the last three batches.

Picture courtesy of Zoe Bowyer, photographer and dandelion picker

These are the wines that are currently in production.

Blackcurrant (bottled)

Rhubarb the first

Damson

Rhubarb the second

Parsnip

Peach

Blackberry and Raspberry

Carrot

Bramley

Raspberry

Beetroot

Orange

Birch Sap

Dandelion

Nettle