I really am persevering with this gooseberry & rhubarb wine & it is still tasting -uh - cardboardy, & I still don't know what's gone wrong with it.
I certainly don't want to give cheery Brian & Pauline a bottle & say, "here you go, this might be OK cook with," when I have used 3lb of their lovely gooseberries to make it with.
The compromise is to give them a bottle of redcurrant wine - there's plenty of it, and it's zesty, fruity, smooth - & you don't have to pull a face when you drink it.
Sounds good to me, Hazel, as long as you don't blame our gooseberries, redcurrant will be fine
ReplyDeleteI hadn't thought about blaming your gooseberries! {grin}
ReplyDeleteI hope that it's a bumper year for gooseberries next year, because if you can spare some, I'd love to have another crack at it and leave out the rhubarb...