In October we ventured to my young lady’s father’s place in Oxfordshire, and I immediately plunged towards his two-tree orchard to take as many apples as humanly possible (four crates thereof, to be precise).
Making the wine seemed to be a pretty simple process: boiling up a couple of kilos of apples (Blenheim Orange) and then letting it simmer away. Tip it into a fermenting bin, add yeast, feed it with sugar, and then it’s ready to be poured into demijohns. I’ll find out what the final product tastes like in about six months or so, but here’s what it looked like at the half-way stage.
In the UK it’s legal to produce an unlimited amount of this stuff, so long as I don’t a) sell it or b) distil it, neither of which I plan to do unless we enter prohibition. There’s all sorts of racking, sucking (indeed), fermenting, bubbling and so on from this stage. I’ll get some snaps of where we’re at now. Oh, a good deal of patience is required… This isn’t a spectator sport.