Wining makes us feel better.

The is an old but fruitful plumtree at Ådnanes. This tree is part of an old and rather neglected  orchard, and the fruit here mainly goes to waste. Except, of course, for those few kilos we can salvage occasionally. The plums are sweet and delicious this year, and we got enough to make a batch of wine. I have previously documented the brewing-process on a blog here, so I`ll spare you the details this time. Point is that the wine is delicous, and the brewing is fun. Here are some pictures of the whole circus.

Maren gathering fruit.

Happy with our harvest.

Plomnomnom. :-)

Here is all the equipment needed. A food-grade bucket, plums, a package of wine-yeast, a package of pectinase, a glass demijohn with airlock, a piece of hose and some sugar.

Weighing out the plums

Pouring in boiling water.

Quality time with an empty wine-bottle: crushing all the plums.

 Currently, the crushed plum-mix is cooling down to room-temperature. Once cool. we will stir through the pectinase. This enzyme will break down the pectin in the fruit, resulting in a clearer and more flavourful wine.

We had some leftover plums, but this was no crisis. We boiled them into pie-filling. We have two jars in storage, and disposed of the rest with a spoon.