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7:24am, 23 Sep 2017
FellrunningWe make wine. 12 kilos per gallon split roughly 30/60/70 cookers/eaters/crabs. It's a cold water recepie so no boiling.
If you're feeling really Bohemian you can use the natural yeasts on the apple skins.
We make 10 to 15 gallons per year. Some of it gets distilled (shhh) and some gets vinegarised. The wine keeps ok but can go cloudy after about a year