A few weeks ago, I posted a photo of some fruit country wine fermenting in a glass crock. After airlocking it in a carboy for a few weeks, I've racked & bottled it for a bit of aging. I kept one bottle to drink 'young'. It tastes like a cider or a sour, with just a bit of carbonation fizz.
Very low alcohol - definitely less than a cider. A lovely, refreshing drink.
#HyperLocalFood
#DrinkWhatYouGrow
#Fermentation
@homegrownfood
When you need to clear out last year's fruit from the freezer, but it's eleventy-billion degrees outside & too hot to even think of canning jam...make country wine.
First natural wine ferment batch of the season.
Peach, wild grape, strawberry, & blueberry.
This will ferment for another few days before being airlocked. Because I don't use added yeast, it ends up being a very low alcohol content drink. More akin to kombucha than wine.
This summer, I made several batches of country wine with the fruit from #StarFieldFarm
When tasted after only month of aging, it was quite sour. Not bad. Just sour. Now after several more months in the bottle, it's like a rosé with a berry after taste.
LJ