A couple of years ago, I “borrowed” my boyfriend’s beer brewing equipment to experiment with making fruit wine. With a simple base recipe from Emma Christensen book True Brews, I have fermented a collection of colourful blends made from berries, cherries, cranberries and—most successfully—picked-at-their-peak sweet and juicy Ontario peaches.
Results have been as mixed as each batch’s ingredients. I documented every attempt. While the wines are bright and beautiful, the flavours have been fruity, interesting and drinkable… but none are really a substitute for a decent Bordeaux or Rioja.
Join me on this website as I test ingredients and additives, debate the merits of natural winemaking and attempt to make a better-than-table wine at home.