Quote:
Originally Posted by October2110  I've made wine from almost any fruit or hedgerow fruit you could name with varying success. regrettably i had to stop a) due to the rhubarb wine exploding all over our lounge ceiling due to blockage in the air trap, b) my wife wanting a share of the utility room and c) that old enemy, work. The most succesful were: Rhubarb (high acidity which the yeast loves) Birch Sap (renowned aphrodisiacal qualities and interest value) and elderflower, both sweet and dry (fabulous sensual flavour and bouquet) |
I had to stop making beer because I would have finished up an alchoholic!
I used to have barrels of Guinness which were far too easy to turn the tap on as I went past on the pretext of 'I'll just check the specific gravity' When I had to keep buying new trousers to accomodate my waist I decided it was time to stop brewing!
I had a glut of parsnips (which I don't even like!) once and made 5 gallon of wine...very tasty and very strong! I have made numerous other wines with varying levels of success. Elder flower is nice but if too many are used it can give off an 'odour de cats pee'!
I still have all the gear...but only dabble now and again as it can get very addictive!
