Great videos. I have about half the strawberries I’ll need picked and in the freezer. Looking forward to having a go. Thanks for sharing your technique. Much appreciated.
Happy Easter to you and the wife just finished stabilizing the strawberry wine as we are going to back sweeten slightly and bottle tomorrow the colour such a beautiful red and the flavour as a dry wine is nice looking forward to try it slightly sweetened
I don’t know how we missed seeing this before now - absolutely great! We have strawberries in the freezer and empty bottles waiting so once we have the other bits and pieces this may be our first foray into country wines. Another excellent and informative video Hugh - thank you!
Looking forward to seeing a video for elderberry wine.We've made 4 gallons of elderflower and we're currently making the strawberry.Great videos and recipes,Thanks.
I tried using finings for the first time with the elderflower wine. Made a big difference. I have just acquired a filter so will give that a go in future too. May as well use it now I have got it...
Hi Skye! There is a technique to do this called "back sweetening". This involves stabilising the wine to prevent fermentation restarting and then re-sweetening. I haven't made a separate video on the process (I really should) but I do cover it in detail in our video series on making Blackberry Port. It's in the second part the series that you can find in the link below th-cam.com/video/uxt8J01HkmU/w-d-xo.html
Hi, brilliant video. We are in the process of brewing a batch of strawberry wine and are in the bucket fermenting for a couple of days. How do you make it a sweeter wine rather than a dry? It will be great if you could let me know. Thanks, Adie 👍
Hi Adie! I'm just filming a video (blackberry port) that will demonstrate this very thing. If you need to know urgently, Google ”back sweetening”. In effect 1) Let it ferment out 2) Stabilise with potassium metabisulphate & potassium sorbate to prevent fermentation restarting 3) Increase sweetness by adding sugar or other sweetener Happy to answer questions Hugh
Would love to know how to get a dry, medium and sweet version of this plus any other recipes. Very well presented and your execution and the video have simplified the process enormously. I n respect of the variations of the sweetness is there a standard ratio of sugar you add per gallon to achieve the differences between the different sorts of wine. Keep your videos coming they are superb.
I will put together a recipe on sweetening over Winter when I gave time. There aren't really standard ratios on adding sugar quantities because different fruits contain different amounts of natural sugars, but if you use a recipe for blackberry that was originally for raspberry it will be close. One for parsnip, not so much! Thank you for the kind words.
I just bought myself everything I need to start this process. I must have watched your 2 videos on this a hundred times. I'm super excited to get this started. Tomorrow I'll be buying 4kg of strawberries and 3kg of sugar and the colander/cheese cloths to start. How did you start off with this? did your parents teach you?
My father and grandfather both brewed at home but also it seems to be a thing done by people in the countryside with access to lots of fruit but not having much money - so we swap recipes!
@@EnglishCountryLife I just made this and strained it and it's amazing! I can't find in your video some where what you used to get rid of the teeth coating issue though? also I'm drunk at the moment from this wine. It is so nice, my parents are going to love this.
You can sweeten two ways. Either using a "stabiliser" to kill the yeast and then adding sugar syrup or by adding more sugar at the beginning and using a low alcohol yeast that dies around 14% abv. I will try to video it
Loving the strawberry wine. Was wondering if this recipe would work substituting strawberries for blackcurrants using the same quantities? I saw the port recipe and might also try but was wondering if this would be good for a blackcurrant wine. Thanks
I would use the port recipe, including the back sweetening but leave out the brandy Maria. Fermented out blackcurrant can be very dry indeed but the stabilising g back sweetening to taste resolve that really well
Thanks for the wonderful videos . Question i have is on the Strawberry wine is the wife like sweet wines so how would you make the Strawberry wine into a sweet wine, same as you do with the blackberry wine
Hi Hugh! Excellent video there. I'm going to try making my own strawberry wine after watching your video. I'm just wondering, is this a good wine for ageing?
After looking round the web, i've Just started a strawberry wine today (it's the wife's favourite), based on your method as i like the way you do it and explain things, . The only changes i've made are that i will make it (hopefully) a tad less potent by using a little less fruit and sugar, and will use a fine mesh straining bag for the first 24 hrs to hopefully make the process of removing the must and filtering the bits out easier. One question though, did you rack it off inbetween putting it in the demijohn and using finings, and if so when. thanks.
I strain into the demijohn, rack when there's a good layer of sediment and again before fining the wine. Any time you see a thick layer its okay to rack. Hope that helps. Hugh
Hi Steven! I have picked and frozen the blackberries. Unfortunately I am slammed work wise right now & have a client who needs a lot of support. As soon as that eases, I will get on with it. Hugh
Hi Nicola. Take a look at our blackberry port recipe. It's in two parts but it goes into detail on stabilising and back sweetening which is the best way to produce sweet wines th-cam.com/video/WrQ1iKTHBq4/w-d-xo.html
Hi Hugh, very excited as I'm starting my first batch of country wine this weekend, thanks for the videos. I had two questions with regards to the clearing and storage of the final product. At the moment the wine finings you use are out of stock everywhere in the UK but I'm assuming I can get hold of an alternative easily enough. How long do the wine finings last once you've opened the bottles? It would seem a shame if they were off by the time the next batch of wine is made, and a bit of a waste. Also, do you have any tips on storing the bottles of wine once finished? I have no cellar or suitable outhouse, would you recommend a wine fridge? Bless you.
Hi Dean! Most wine Finings work the same way so don't worry about brand. Store the wine cool & laid down but no, you don't need to spend money, cupboard under the stairs, wherever there's a corner!
@@EnglishCountryLife Thanks Hugh, the cupboard under the stairs it is. Keep making the fascinating videos, I'd love to see your take on traditional honey mead one of these days. I have a friend who keeps bees and the honey is first class! Blessings. Dean.
I have fermented out this wine to a dry finish that we like. If you prefer a sweeter finish, once fermentation is complete, there is a simple process called "back sweetening" that inhibits fermentation from restarting and gradually adds sugar back in until you get the level of sweetness that you prefer. I'm happy to do a short video on the subject if that would be interesting?
@@EnglishCountryLife i mean, im not out here makong wine yet, but yes i know id be interested to watch it. idk about others though. and please, no rush. on your own time. thank you to both of you! cheers.
English Country Life splendid instruction! I have an acre to plant strawberries and would like to produce a dry crisp strawberry rose - your instruction builds confidence. I’m from Ohio USA & the easiest fruit to grow here according to our agriculture dept are strawberries. How ‘old’ is the dry crisp strawberry wine? I think I missed that detail
Greetings! What filter is that, which you're using, at the very end, during the decanting into the "other" canter? Thanks! (Greetings from New Jersey, USA!)
Time does depend a great deal on air temperature etc. Leave until no bubbles pass through the airlock in 60s. If you are unsure, leave a bit longer, it does no harm. In our cottage, its usually about 4 weeks. Hugh
The amount of time will vary based on a number of factors (temperature, yeast etc.). The time to clear the wine is when fermentation is complete. The easiest way to tell when this has happened is that no bubbles pass through the airlock in 5 minutes.
What are your rough timetables and visual cues you use on your fermentation process (i.e., about a week in primary, month in secondary, rack, continue fermentation, finings, rack after X days, bottle)? Also, do you prefer to allow it to continue to bottle age a while before drinking or gifting to friends?
Hi Steven, Primary ferment until violent fizzing is over, secondary ferment until no gas passes through the airlock. Rack every time there is 1/4" of sediment until the wine is crystal clear. Definitely aging wine for 6 months + is almost always a good idea
@@EnglishCountryLife Thank you for the quick reply! My batch is racked to carboys, and lightly fermenting away stored away from light - I can't help looking at it several times a day and exposing it to light in that brief peak though! Hah. I snuck myself a taste test on racking day, and I can already tell this is going to be amazing. Thanks for an informative video series, and for being so great at presenting it, and clearly knowing your stuff!
@@EnglishCountryLife One more question. I'm about a month into the secondary carboys. Tastes good (I'm step-feeding and testing as I go. I want to have a back-sweetened wine where the alcohol kills the yeast, rather than using sulfites, as I have sulfite-allergic friends whom I want to gift bottles to), but I currently definitely still have the un-describable yeasty mouth-feel. Do you add the kwik-clear finings as soon as your brew stabilizes in the SG range of .99x (after any back-sweetens) and THEN age, add them in that range of .99x - let it sediment out - and rack - and age more, or do you wait to add kwik-clear until shortly before bottling?
Honestly you can drink it from day 1! It does get better if left till the following Summer and served chilled on a warm day but it's not worth laying it down for years as we do with elderberry.
You can certainly make both an apple wine and fairly potent cider (which requires no added sugar). For a wine strength drink try 1 kilo of sugar per demijohn / 6 bottles
English Country Life, hi Hugh I have just been given a fruit press and mincer, so I have arranged with a local farmer for a batch of Kingston Black apples in October to make some hard cider, but as well as the pear wine to make with your recipe, do you have a recipe for pear cider, looking forward to your pear wine video because we have a very good amount of pears on the tree and can’t wait to pick them when ready to make some lovely wine and cider
Hi Mike, I don't grow Perry pears so have never made it tbh. At the moment I have a consultancy client who is consuming a lot of my time during lockdown so Fiona is doing most of the videos. As soon as this engagement is complete I'll be back with a will! Hugh
Hey Mr English Country Life. You're wine cool. Thank you for reading my comment.
We enjoy chatting with like minded people 🙂
Looks beautiful WoW. It's on the agenda now!
Have fun!
👍🏻 excelente, thank for share .
Thanks for watching!
Great videos. I have about half the strawberries I’ll need picked and in the freezer. Looking forward to having a go. Thanks for sharing your technique. Much appreciated.
Do let us know how you get on! Hugh
Excellent vid, thank you very much
You are welcome!
Great ..👍👌
Thanks 😊
Very nice
Thank you!
Another great vid thank you. Look forward to your content. Elderberry wine next please guys 😁
Thank you
Yes, we want BlackBerry champagne as well....as elderberry wine...
I'm looking forward to seeing more videos - winemaking, chicken-keeping, food-growing and especially preserving. Keep 'em coming :)
Thank you, a lot of cooking and preserving happens at this time of year (harvest time). I hope it doesn't get too dull!
Happy Easter to you and the wife just finished stabilizing the strawberry wine as we are going to back sweeten slightly and bottle tomorrow the colour such a beautiful red and the flavour as a dry wine is nice looking forward to try it slightly sweetened
Fantastic - Happy Easter to you!
Gongrats on your videos and starting this channel. Very informative and an awesome start!! Look forward to what's coming next!
Thank you!
I don’t know how we missed seeing this before now - absolutely great! We have strawberries in the freezer and empty bottles waiting so once we have the other bits and pieces this may be our first foray into country wines. Another excellent and informative video Hugh - thank you!
Strawberry wine is a great choice for a first wine h do let me know how it goes?
@@EnglishCountryLife we’ll be sure to let you know. I feel like this could be a slippery slope...!
Great stuff!
Thank you 👍
Looking forward to seeing a video for elderberry wine.We've made 4 gallons of elderflower and we're currently making the strawberry.Great videos and recipes,Thanks.
I'm delighted. I'll try to do elderberry this year! Hugh
@@EnglishCountryLife Thanks Hugh.
I tried using finings for the first time with the elderflower wine. Made a big difference. I have just acquired a filter so will give that a go in future too. May as well use it now I have got it...
I'm glad the finings helped, do let me know how you get on with the filter.
id love to see you make a raspberry or blackberry wine or a mix of both as i grow both of those great video mate i would of liked it twice if possible
I have a plan for a blackberry port recipe 😁. Fruits ready in the freezer, just have to find the time to film it 😉
@@EnglishCountryLife sounds fabulous looking forward to it when you get time too, take care cheers again
Excellent video. Thanks for making such clear instructions, it’s brilliant. Would love to see a blackberry or blueberry wine if you have the time.
It looks like a good year for blackberries, watch this space Mike!
Mate I’ve got to make me some of summer in a class.
So worth it 😁
yes please do a red
Elderberry?
I would love to know to make this strawberry wine sweet. Thanks
Hi Skye! There is a technique to do this called "back sweetening". This involves stabilising the wine to prevent fermentation restarting and then re-sweetening. I haven't made a separate video on the process (I really should) but I do cover it in detail in our video series on making Blackberry Port. It's in the second part the series that you can find in the link below
th-cam.com/video/uxt8J01HkmU/w-d-xo.html
@@EnglishCountryLife thanks can’t what to try it.
Hi, brilliant video. We are in the process of brewing a batch of strawberry wine and are in the bucket fermenting for a couple of days. How do you make it a sweeter wine rather than a dry? It will be great if you could let me know. Thanks, Adie 👍
Hi Adie! I'm just filming a video (blackberry port) that will demonstrate this very thing. If you need to know urgently, Google ”back sweetening”. In effect
1) Let it ferment out
2) Stabilise with potassium metabisulphate & potassium sorbate to prevent fermentation restarting
3) Increase sweetness by adding sugar or other sweetener
Happy to answer questions
Hugh
@@EnglishCountryLife brilliant thank you 👍
@@exmouthram No problem
Would love to know how to get a dry, medium and sweet version of this plus any other recipes. Very well presented and your execution and the video have simplified the process enormously. I n respect of the variations of the sweetness is there a standard ratio of sugar you add per gallon to achieve the differences between the different sorts of wine. Keep your videos coming they are superb.
I will put together a recipe on sweetening over Winter when I gave time. There aren't really standard ratios on adding sugar quantities because different fruits contain different amounts of natural sugars, but if you use a recipe for blackberry that was originally for raspberry it will be close. One for parsnip, not so much! Thank you for the kind words.
I just bought myself everything I need to start this process. I must have watched your 2 videos on this a hundred times. I'm super excited to get this started. Tomorrow I'll be buying 4kg of strawberries and 3kg of sugar and the colander/cheese cloths to start.
How did you start off with this? did your parents teach you?
My father and grandfather both brewed at home but also it seems to be a thing done by people in the countryside with access to lots of fruit but not having much money - so we swap recipes!
@@EnglishCountryLife That is fascinating. You must have done this several hundred times then throughout your life. Your videos are treasures!
@@hoyschelsilversteinberg4521 We make wine every year. Some to drink, some as gifts some to make vinegar with. Elderflower vinegar is amazing!
@@EnglishCountryLife I just made this and strained it and it's amazing!
I can't find in your video some where what you used to get rid of the teeth coating issue though? also I'm drunk at the moment from this wine. It is so nice, my parents are going to love this.
@@hoyschelsilversteinberg4521 I'm a little confused by the "teeth coating issue". Can you explain what you mean? Glad you enjoyed it 😁
Would love to see a blackberry wine video. Also how would you sweeten it up a bit? My wife likes her wine on the sweet side
You can sweeten two ways. Either using a "stabiliser" to kill the yeast and then adding sugar syrup or by adding more sugar at the beginning and using a low alcohol yeast that dies around 14% abv. I will try to video it
What will you recommend for a sparkling version? Very informative videos, thank you!
Hi George! Have a try at elderflower and strawberry champagne definitely a sparkling favourite. Hugh
th-cam.com/video/z8ttHTXC89s/w-d-xo.html
Loving the strawberry wine. Was wondering if this recipe would work substituting strawberries for blackcurrants using the same quantities? I saw the port recipe and might also try but was wondering if this would be good for a blackcurrant wine. Thanks
I would use the port recipe, including the back sweetening but leave out the brandy Maria. Fermented out blackcurrant can be very dry indeed but the stabilising g back sweetening to taste resolve that really well
Thanks Hugh. I’ll be sure to try that. I have the strawberries fermenting in my bucket now so that will be my next project. :)
Thanks for the wonderful videos . Question i have is on the Strawberry wine is the wife like sweet wines so how would you make the Strawberry wine into a sweet wine, same as you do with the blackberry wine
Exactly the same way yes. The Strawberry as shown will ferment out fairly dry but you can stabilise and back sweeten exactly as shown in this video.
Hugh question have you ever done peach wine just seen in my freezer that they is alot of frozen peach and don’tneed to make jam so thing wine.
Thanks
Brilliant videos on the process.
Is it possible to list the ingredients and the instruments used?
Hi Denis! All the ingredients are listed in part one of the series 🙂. Hugh
th-cam.com/video/tdqRrdihr3c/w-d-xo.html
Hi Hugh! Excellent video there. I'm going to try making my own strawberry wine after watching your video. I'm just wondering, is this a good wine for ageing?
It really benefits from a couple of years Katie but will probably not improve much after five years, but will keep for decades. Hugh
would love to see a red. I am new to this and I am attempting a jostaberry and blackcurrant wine and a whitecurrant (hoping for a crisp white)
I'll try to do an elderberry, its a great red. Hugh
@@EnglishCountryLife hoq long do you leave your wines before tasting?
I taste just before bottling. They are drinkable straight away but really improve for six months or a year in the bottle. Hugh
After looking round the web, i've Just started a strawberry wine today (it's the wife's favourite), based on your method as i like the way you do it and explain things, . The only changes i've made are that i will make it (hopefully) a tad less potent by using a little less fruit and sugar, and will use a fine mesh straining bag for the first 24 hrs to hopefully make the process of removing the must and filtering the bits out easier. One question though, did you rack it off inbetween putting it in the demijohn and using finings, and if so when. thanks.
I strain into the demijohn, rack when there's a good layer of sediment and again before fining the wine. Any time you see a thick layer its okay to rack. Hope that helps. Hugh
Hi I was hoping to see a blackberry wine video is there one coming?
Hi Steven! I have picked and frozen the blackberries. Unfortunately I am slammed work wise right now & have a client who needs a lot of support. As soon as that eases, I will get on with it. Hugh
I prefer a wetter sweet wine and I’m very new to wine making any advice?
Hi Nicola. Take a look at our blackberry port recipe. It's in two parts but it goes into detail on stabilising and back sweetening which is the best way to produce sweet wines
th-cam.com/video/WrQ1iKTHBq4/w-d-xo.html
Hi Hugh, very excited as I'm starting my first batch of country wine this weekend, thanks for the videos. I had two questions with regards to the clearing and storage of the final product. At the moment the wine finings you use are out of stock everywhere in the UK but I'm assuming I can get hold of an alternative easily enough. How long do the wine finings last once you've opened the bottles? It would seem a shame if they were off by the time the next batch of wine is made, and a bit of a waste. Also, do you have any tips on storing the bottles of wine once finished? I have no cellar or suitable outhouse, would you recommend a wine fridge? Bless you.
Hi Dean! Most wine Finings work the same way so don't worry about brand. Store the wine cool & laid down but no, you don't need to spend money, cupboard under the stairs, wherever there's a corner!
@@EnglishCountryLife Thanks Hugh, the cupboard under the stairs it is. Keep making the fascinating videos, I'd love to see your take on traditional honey mead one of these days. I have a friend who keeps bees and the honey is first class! Blessings. Dean.
@@exhornnerd We kept bees for ages. I'll add mead to the list Dean 🙂
@@EnglishCountryLife Great! I'll look forward to that very much! Thanks.
Very informative ! Im doing a cherry and fell short of the 2 gallon . Is it ok to top up with a bottle of standard fruity wine such as a rose
Hi Mal. Is the cherry wine still fermenting?
@@EnglishCountryLife yes , ive just wracked it off the leese tonight after one week in a fermentor . Bubbling gently
@@malsearle I'd be tempted to top it up with fruit juice ( being sure there's no preservatives in it). It should ferment out fine
@@EnglishCountryLife thanks ! I will maybe get a red grape juice
@@malsearle If you can find cherry syrup.....
www.tesco.com/groceries/en-GB/products/309169045
how sweet does it stay? it really is a beautiful color.
I have fermented out this wine to a dry finish that we like. If you prefer a sweeter finish, once fermentation is complete, there is a simple process called "back sweetening" that inhibits fermentation from restarting and gradually adds sugar back in until you get the level of sweetness that you prefer. I'm happy to do a short video on the subject if that would be interesting?
@@EnglishCountryLife i mean, im not out here makong wine yet, but yes i know id be interested to watch it. idk about others though. and please, no rush. on your own time. thank you to both of you! cheers.
@@EnglishCountryLife I have heard about back sweetening but haven't looked into it. One of your clear and informative would hit the spot!
Next time I do it, I will film it. If you need to sweeten before I film it, shoot me a message!
English Country Life splendid instruction! I have an acre to plant strawberries and would like to produce a dry crisp strawberry rose - your instruction builds confidence. I’m from Ohio USA & the easiest fruit to grow here according to our agriculture dept are strawberries. How ‘old’ is the dry crisp strawberry wine? I think I missed that detail
Greetings! What filter is that, which you're using, at the very end, during the decanting into the "other" canter? Thanks! (Greetings from New Jersey, USA!)
Hi Nathan! That's a Vinbrite mk3. I believe there are newer models now. Excellent wine filters.
Going to give your process a go. But didn’t catch how long your secondary fermentation process was?
Time does depend a great deal on air temperature etc. Leave until no bubbles pass through the airlock in 60s. If you are unsure, leave a bit longer, it does no harm.
In our cottage, its usually about 4 weeks. Hugh
How long did you let this firment before adding the clarifiers?
The amount of time will vary based on a number of factors (temperature, yeast etc.). The time to clear the wine is when fermentation is complete. The easiest way to tell when this has happened is that no bubbles pass through the airlock in 5 minutes.
What are your rough timetables and visual cues you use on your fermentation process (i.e., about a week in primary, month in secondary, rack, continue fermentation, finings, rack after X days, bottle)? Also, do you prefer to allow it to continue to bottle age a while before drinking or gifting to friends?
Hi Steven, Primary ferment until violent fizzing is over, secondary ferment until no gas passes through the airlock. Rack every time there is 1/4" of sediment until the wine is crystal clear. Definitely aging wine for 6 months + is almost always a good idea
@@EnglishCountryLife Thank you for the quick reply! My batch is racked to carboys, and lightly fermenting away stored away from light - I can't help looking at it several times a day and exposing it to light in that brief peak though! Hah. I snuck myself a taste test on racking day, and I can already tell this is going to be amazing. Thanks for an informative video series, and for being so great at presenting it, and clearly knowing your stuff!
@@brandonman94 Thanks Steven, that's really kind of you. I'm planning on Blackberry port soon
@@EnglishCountryLife One more question. I'm about a month into the secondary carboys. Tastes good (I'm step-feeding and testing as I go. I want to have a back-sweetened wine where the alcohol kills the yeast, rather than using sulfites, as I have sulfite-allergic friends whom I want to gift bottles to), but I currently definitely still have the un-describable yeasty mouth-feel.
Do you add the kwik-clear finings as soon as your brew stabilizes in the SG range of .99x (after any back-sweetens) and THEN age, add them in that range of .99x - let it sediment out - and rack - and age more, or do you wait to add kwik-clear until shortly before bottling?
Once bottled, how long do you age it before drinking?
Hi! It's very nice immediately but will improve for up to a year. It doesn't benefit from laying down for a long time
how long do you let the strawberry wine age in the bottles?
Honestly you can drink it from day 1! It does get better if left till the following Summer and served chilled on a warm day but it's not worth laying it down for years as we do with elderberry.
The (final) wine filter you use to remove any last trace of floaty bits (a technical term) -- brand?
amzn.to/31TZOXr
This is the new version of the system that we use
Can you make a plum wine
I will add it to the list!
Hi hugh so you never added potassium sorbate i think it is to stop it re fermenting?
I do in some recipes (see our blackberry port recipe) but this one ferments all the sugar out.
@@EnglishCountryLife Thanks Hugh
@@EnglishCountryLife Lastly hugh do you ever degas your wines or never?
@@spacestar1770 Large batches I do (with a stainless steel paint stirrer) but generally I don't find it necessary with demijohns
Would this process work just as well with apples?
I've a sweet apple orchard and I'd love to turn it into a sea of alcohol.
You can certainly make both an apple wine and fairly potent cider (which requires no added sugar). For a wine strength drink try 1 kilo of sugar per demijohn / 6 bottles
@@EnglishCountryLife thanks, really fantastic step by step guide.
Do you guys have a Twitter or Instagram?
Yes indeed we're both on Twitter. I am @engcountrylife (Hugh). Fiona is @theflooflady 🙂
@@EnglishCountryLife wow, ive been following @theflooflady for years!!!! She's even given great advice to me about my hens.
:)
Now you know what the beautiful Fiona looks like! She has some longer videos of the hens on the channel, there is a chicken keeping playlist 🙂
How much yeast did you use?
The full recipe is at the end of part 1
th-cam.com/video/tdqRrdihr3c/w-d-xo.html
Do you have a recipe for Pear Wine?
I'll do one when they're ripe! Hugh
English Country Life, hi Hugh I have just been given a fruit press and mincer, so I have arranged with a local farmer for a batch of Kingston Black apples in October to make some hard cider, but as well as the pear wine to make with your recipe, do you have a recipe for pear cider, looking forward to your pear wine video because we have a very good amount of pears on the tree and can’t wait to pick them when ready to make some lovely wine and cider
Hi Mike, I don't grow Perry pears so have never made it tbh. At the moment I have a consultancy client who is consuming a lot of my time during lockdown so Fiona is doing most of the videos. As soon as this engagement is complete I'll be back with a will! Hugh