Vocal Voices

Last week I dug out all my old wine making stuff and started off with an £8 (six bottle) job from Wilko. It is still on the go, so I will report back. The sugar cost 42p. This is the expensive stuff.

Today I made a fruit juice wine from apple, orange and grape juices for £2.97 + 42p for the sugar, pennies for the pectolase, nutrient and yeast. It is plopping away merrily and could be 2013s alternative to BooJoLay noovo, only white(ish).

I have also read that if you pour the finished wine into a stainless steel bowl and bung it in the freezer till it forms a crust it will be improved immensely.

On my way WM

My favourite wine has gone up from 79 cents to 1.19 in less than a year, so I might just have to get some tips

So how long do you have to completely empty your freezer??

If all else fails it will make a good paint stripper

I have about seven days Di... and Kaz.... I can drink paint stripper, and have. Some Italian reds fill the bill admirably.

No problem then, what, a couple of curries a day, a few pizzas...sorted

Got it in one.

Daughter might have to help, but she eats like a horse, so no probs.

Oh she eats horse, that will help

Diflower wrote:Oh she eats horse, that will help

Get to Specsavers... she eats like a horse, tsk.

El vino mucho collapso - the expensive stuff - should be ready next week. The paint stripper the week after.

Then it's time to decide which way to go......

According to the re-cipes these wines are to be drunk young i.e. once cleared.

They are no for laying down, except to drink them and save time.