by GrahamB » Thu Jan 17, 2013 4:36 am
Lolly, this is the second batch that we made this year. All from one tree at the top of the field. It's strong stuff but easy to drink. Matt the recipe calls for a pound of honey, as well as the sugar, so I think that takes the astringency away from it. I have some ginger wine fermenting at the moment, but that is for next Christmas. I love to make simple brews, whether it be wine, cider, mead or beers. I once made some mead and forgot about it for twelve years. I had tried it soon after I made it and didn't care for it. When I eventually found it, it was beautiful. I want to do the same by taking a bottle from each batch and storing it away for a few years.
No matter how many mistakes you make or how slow you progress, you are still way ahead of everyone who isn’t trying.