Originally Posted by Osem

Making wine's quite easy - we used 100% grapes, nothing added - but you do need to make sure that all the vessels used are sterile or you could wind up with a whole lot of vinegar. Last time I made it we got around 150l IIRC. Of course proper equipment helped, we bought a proper masher and a large screw type press to get all the juice from the pulp after the initial fermentation, and several 55l demijohns which looked like giant chianti bottles in baskets. The best part was the day I went down to check the barrels and could hear the contents fermenting away like mad. After just a few weeks it was surprisingly drinkable and very cheap. The way things are going I might just have to make some more...

---------- Post added at 10:07 ---------- Previous post was at 10:06 ----------



I seem to recall my mum making potato wine. Can't vouch for how it tasted though...