Red Red Wine

Well pink actually :)

Put down a 5 litre batch of wine today ....fermenting on the windowsill as we speak.
The main components, wild yeast and Black Label "Fruit of the Forest" juice.
The Black label stuff has no preservatives nor other additives, jsut squashed apple n currents and other stuff, striaght from the super market shelf.

A sernedipitous find this brew...

A few months back I drank half a bottle of the blac label juice whilst at the 'puter and capped it and fforgot to put it back in the fridge... forgot all about it in fact and upon finding it a week later , I noticed it was fermenting, no mould just gass n bubbles, and a good clean yeast alcohol smell coming from the gas... so I kept the bottle capped and released gasses over the next few weeks till it stopped, then decanted the result into two more bottles, and let those ferment away for a couple of weeks till they too stopped producing gas, decanted into two wine bottles with stoppers, let sit for another two weeks, had a sip, had a glass had a bottle... nice little buzz and a taste like sweet champagne happy with the result.
Now thanks to my upbringing as a survivalist/gun-toting hippy in the wilds of remote east gippsland Victoria Australia, I have a pretty fair grasp of the workings of fruit and yeast and on top of that thanks to a few dodgy associates in adult life with tales of prison hooch, I knew that by keeping the sludgge from the brew in the back of the fridge, I had a good starter for a real batch in the future...

The Future came yesterday!
My local Stupor Market had 4 litres of black label fruit of the forest on sale (still fresh quick sale labels) for 99 cents each... so I bought the lot, grabbed the sludge mixed it all into 5 bottles overall, and now it sits, fizzing away...letting the old yeast do its magic...


Five weeks or so and I should have me some yummy bottles of home made wine... worst case... yummy vinegar.

Must get a camera so the awesomeness of the brew as it progresses can be captured.

CHeers!
;)