Last year saw an abundance of plums and redcurrants, but not a lot if sun to make the sugar. Still, I made wine from these, plus Peach as I had so many from the farmer. January had them finishing fermenting.
And they’re ok, the Peach and the Redcurrant needs a little longer, but the Plum to which I added more sugar to before bottling may be the wine of the year, and I made loads!
One thing I’ve learnt is to be more careful of how sweet the fruit is and add more sugar before bottling if its a bit sour- alcohol content -no probs! Anyone for a wine tasting evening?????
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