There are two parts to this blog post. The first involves the stash of home brewed wine that is developing rather nicely.
Today, I have bottled up a batch of Rhubarb and currant wine. This has been lingering for sometime and was brewed in August last year. One of many different varieties, the batch was racked off into small bottles, wrapped up and stowed away. When bottled, it was actually transparent-you could see right through it, and there was little or no sediment left behind. Like all the others, this batch has been wrapped up in brown paper so that it doesn’t fade. I have taken a quick inventory, and we do have something of a stash developing. To date, we have bottled up:
- Strawberry wine
- Blackberry, plum and currant
- Rhubarb and Currant
There is apple wine, blackberry and mixed berry and Rhubarb and goosebery left to do later in the year.
Most of the wine is transparent on racking, and you can see right through it. It is only through repeated racking that you get wine that is completely see through whilst keeping it’s natural colour. As the wines are so varied, they will need to be stored and allowed to mature sufficiently. I have to say though, that the blackberry ones are a rather nice claret colour that does look rather proper! There id definitely more than one way to preserve alloment produce, and Petal plonk isn’t too bad at all.
That’s the home brew developments today. Then come the mooli pods. Mama F has found some Mooli pods-these are seed pods from bolted radiishes-in the freezer.
Very simple to make, Mama F created a sauteed base of onions, garlic and ginger before adding the mooli pods, tomatoes and potatoes. We might not have got any radishes, but the seed pods are edible and you can see use the produce that you do get quite effectively.