Dorset
The Voice Of Reason
Founding Member
I haven't started a thread about wine-making here yet, I'm sure everyone has been eagerly awaiting that. Well, the wait is over!
Today I will be bottling the 2016 Blackberry wine wot I made last year. There are fucking grillions of blackberries out on the hedgerows at the moment, so if last year's vintage doesn't taste like cat piss I will be starting another batch this week. The 7 year old Wheat and Carrot wine I made is still sitting in its bottles waiting for a victim. That fucker is 23% ABV and tasted like soap mixed with turps when I bottled it. It was a challenge to make a fuck-off, head bending wine that had a bit more poke that the 12% piss you buy in the shops. I managed to ferment the fuck out of it using some seriously hard as nails canadian yeast, but I don't think it will ever be drinkable by human beans, but maybe @Thfcire might like a bottle next time we meet?
My 6 year old Sloe win is now drinkable, that fucker takes fucking ages to mature, the first year it is so dry it strips the lining of your mouth off but becomes less lethal as the years go by. Luckily young folks can't be fucked waiting, I met a whippersnapper of around 40 last year while I was harvesting the brambles and he thought he would make some until I told him that it would take at least 2 years before it was good to go. lazy impatient cunts.
Obviously I don't drink as much as I did before I had my little health wobble, Mrs D makes sure of that, but I still like to make wine, it's handy to give a bottle as a present to people you don't really like - yep, that is almost the entire population of the planet.
Today I will be bottling the 2016 Blackberry wine wot I made last year. There are fucking grillions of blackberries out on the hedgerows at the moment, so if last year's vintage doesn't taste like cat piss I will be starting another batch this week. The 7 year old Wheat and Carrot wine I made is still sitting in its bottles waiting for a victim. That fucker is 23% ABV and tasted like soap mixed with turps when I bottled it. It was a challenge to make a fuck-off, head bending wine that had a bit more poke that the 12% piss you buy in the shops. I managed to ferment the fuck out of it using some seriously hard as nails canadian yeast, but I don't think it will ever be drinkable by human beans, but maybe @Thfcire might like a bottle next time we meet?
My 6 year old Sloe win is now drinkable, that fucker takes fucking ages to mature, the first year it is so dry it strips the lining of your mouth off but becomes less lethal as the years go by. Luckily young folks can't be fucked waiting, I met a whippersnapper of around 40 last year while I was harvesting the brambles and he thought he would make some until I told him that it would take at least 2 years before it was good to go. lazy impatient cunts.
Obviously I don't drink as much as I did before I had my little health wobble, Mrs D makes sure of that, but I still like to make wine, it's handy to give a bottle as a present to people you don't really like - yep, that is almost the entire population of the planet.