Recent content by Cherry Puffling

Hi, thanks for your reply. 🙂 I'm afraid you're a bit late to the party dear, i brewed this two summers ago and we drank this wine over this past summer... it was magnificent. I've made and bottled several wines since, it's a bit habit forming 😂 All the best x

haha, it's so funny this popped up, I am actually bottling it this week :D I need my demijohns for some cider! It's turned out quite gorgeous and I am super happy with it, which is more than can be said for my blackberry port, which was an epic fail. In the end I named it (Klingon) Blood Wine...

Oh aye to be fair in the video those were just the ratios he used for making the simple syrup, he didn't use anywhere near that much to backsweeten, and he had a ton of syrup left over 😂 Thank you for the revised recipe 🥰

Ooooof....I didn't consider that. Well crap, that's not ideal.

it begs the question why more people aren't making cherry port then 😂 When I make venison or duck I either do a blackberry balsamic sauce or a ruby port and cherry sauce to go with it, and it's nice to have a complimentary tipple that can stand up to the dish to go with that :D ...and IN that...

Hey veteran makers, I have a couple questions if you have a moment! I am just about to start a blackberry port and am excited about it, but I've just been offered 4kg of pitted, frozen black cherries as well and I was thinking I could also turn them into a port, probably using the same recipe...

Just wanted to update you guys, I just backsweetened and bottled the strawberry wine and I'm so happy with it, it tastes fantastic! Thank you so much for all your help 🥰 I also just racked the bloodwine, wlIj jachjaj! It's also tasting great! I've also got elderberry wine in the fermenter and...

Oh it's not fermenting, both my wines have been stabilised 😃 That's really helpful, thank you. I'm glad I didn't start my blackberry port this week. These temps shouldn't last too much longer, or get any hotter so it should be fine.

I know that there is a lower limit but is there an upper temperature that I should be concerned with? The coldest darkest spot in my house right now is 31c / 86f...and the thermometer on the side of my demijohns reads 28 - 29c / 82 - 83f. This heatwave shouldn't last too much longer, this is...

I don't mind the math, that's the easy bit 😃 I was just struggling a bit with understanding how to write that number. It's all sorted now.

That's a really good idea. I shall attack that bucket with a sharpie later. I did have it shut to begin with, I checked after sanitizing but I must have caught it on my sleeve or something at some point like I did later on. It was my own stupid fault for not double checking immediately before I...

About 3/4 of a litre. It could have been worse but I'm still salty 😂 I also caught my bloody sleeve on it later on and opened it a bit by accident-- guess who will be running a second syphon hose from the spigot into a sanitised second container as a failsafe in the future...

Today I learned to make sure the #$%@ing spigot is closed all the way when straining off your must into a bucket that has one. 😖😭:ts

Those are great! My one friend keeps remarking how blood like this berry blend looks so I half pondered a little vampiric branding 😂 😂

I've a bottle of a very fruity and mild white that should do the trick, it's a cooking wine-- we don't typically drink white-- but it's good quality. Thank you for the suggestion 😊 It's hard to calculate what you will need when you are just getting started, and I haven't amassed a collection of...