With the wine rack in situ in the garage ready to be filled & a number of demijohns vying for space in the attic room, I had a bottling session today.
First up was this year's Parsnip wine from January, followed by the Elderberry & Apple - which is the most delicious colour. A taste of each is promising - but also reveals that they will benefit from maturing for a few months.
This has freed up space upstairs for a demijohn of the second batch of Parsnip wine made from teacher Barry's parsnips, then still in a warm room downstairs (& now transferred from buckets to a demijohn) is a batch of Jerusalem Artichoke wine made with 4lb of Jerusalem artichokes dug up a couple of weeks ago.
The alternative to making wine would have been a tasty soup, albeit several gallons of it, & there's only so much room in the freezer.
Of course Jerusalem artichoke wine is a bit experimental, & whether it is a hit like the Parsnip, or utterly dreadful like the Celery remains to be seen!