• Dandelion and Apricot Wine – ended up more Apricoty than a very Apricoty thing.  I only have one bottle out of 6 left.  It was pretty good for a first attempt at wine-making.
• Mulberry Mead – just keeps getting better and better.  The Mulberry flavour has come out a lot, almost competing with the heather now.  Wonderfully drinkable considering how dry it is.
• Sorb, Orange & Ginger Wine – bitter yet sweet, and hard to drink…a sipper.  Still balanced and pretty yum, despite the malty aftertaste dropping off a bit.  Smells like Pink Grapefruit.  Could do with a bit more roundedness, hopefully another 4-6 months aging should do it.
• Elderberry and Mulberry Wine – FINALLY bordering on drinkable, although still tastes like a young red wine.  This one may need another year before it’s good; I wonder if this is because it was made from 100% juice?
• Rowan and Spiced Plum Wine – The overly sweet pre-mulled christmas delight is still overly sweet, and still tastes like a mulled wine should.  I think the plum might be coming out a bit more, which is nice.  Should be really good when it starts to get properly cold – assuming we don’t have a horrible mild and wet winter like most years these days.
• Rosehip, Blood Orange & Hibiscus Wine – I took forever to get this one going, for one reason and another.  It’s fully fermented now and somehow really rather drinkable; I thought this was meant to take 2 years?  Anyway it can wait at least a year; my patience scares me sometimes
• Elderflower and Rhubarb Wine – Again, just finished and strangely drinkable.  Very weird, although this one should only be 6-8 months before it’s properly tasty.
• Dandelion, Green Raisin & Ginger Wine – On the way to fermentation, I just need to get some bottles to free up a demijon and more sugar.

No Comments »