Dandelion & Apricot Wine (May ‘09) – Tasty stuff, although it has had just over 6 months to get there.  Well integrated flavours – lots of fruit, flowery notes, ending on a big apricot aftertaste, spices and caramel (I used some proper awesome sun-dried apricots, innit).

Elderberry & Mulberry Wine (Oct ‘09) – Massive deep red/purple colour and soft berry flavour, like a Cabernet Sauvignon on berroids (lol).  Still rough, but softening fast – this will be one smooth bastard in a few months.

Sorb, Orange & Ginger Wine (Nov ‘09) – The most ludicrous wine I have made so far.  It fermented out super-quickly, ending up massively alcoholic and yet somehow still sweet, with a massive bitterness from the Sorbs.  Now the bitterness is mellowing and a totally bizarre (and very tasty) big malty aftertaste has developed.  Amazingly drinkable only a month after fermentation.

Mulberry Mead (Nov ‘09) – Still fermenting, but not far off finishing.  Strangely enough, it stopped a while ago, then restarted without any prompting.  Dry, massive heather honey aroma, already a complex fruity beast so I can’t wait to try this after a few months to see what develops.

Rowan & Spiced Plum Wine (Dec ‘09) – Stalled at the first stage by the absence of plums.  Oh noes!  Will get some tomorrow – and some cinnamon sticks.  Next Xmas will be great if this stuff turns out well

Rosehip Wine, Pumpkin Wine, Mint Wine/Mead, Blackberry Mead, Strawberry Tree Fruit Mead/Wine/Brandy – A glint in the brewer’s eye.

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