10cm Root Ginger
1 lemon sliced
1 Gallon water
I used the cherry plums that I had previously frozen – there just happened to be approximately the right amount. I’m pretty confident that wine making, like cookery, is not an exact science, despite what some celebrity chefs would have us believe and this makes it much more exciting. If the plums have been previously frozen, this also helps to break down the fruit and release the juice. If you are using fresh fruit you will need to cut and stone the plums before continuing.
|Now I Feel a Lot Better...|
|A Lovely Smell and Colour|
Syphon off into bottles or a storage jar and cork.
Country wines will improve over time (apparently), although they can taste drinkable fairly soon after bottling. Even if your wine tastes great at first, it can be worth asking your beverage butler to set a few well labelled bottles aside in the wine cellar (kitchen cupboard/box-under-the-stairs/outhouse/shed etc.).
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