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MDD

Alive and kicking

Thanks to a long period of poor health I've posted very little on this or any other forum in recent times. I'm overweight, living alone (me and the cat), suffering from high blood pressure and Diabetes, and I'm always tired with an almost complete absence of energy, and I'm not getting any younger, though I do have my ups and downs.

Back in the spring I raised enough energy to plant two apple trees and two plum trees in my garden, along with a couple of gooseberry bushes. Unfortunately, the garden is again overgrown, mainly with bindweed, and so I may have to hire a gardener.

More recently, I was on a quiet road on the edge of town, passing a tree overloaded with tiny pears on a public open space, intended as an ornamental tree more than anything else. I shook a few branches and took half a bagful of the fruit. It was inedible, but it gave me an idea.

Back home, I took out my old winemaking equipment, unused for over twenty-five years, cleaned it up, and cut up the fruit, a little over 3kg. I also retrieved a load of blackberries from the freezer, then I went to the wine-making shop to buy the rest of what I needed to begin the fermentation process before my energy was depleted.

I'm sitting in the chair now, feeling tired and weary again, with the cat lying in front of the fire, but after three days I now have two bins of fruit fermenting in the room, and the natural fruity alcoholic aroma, permeating everything as I drift off to a dozy sleep, is absolutely sublime.

The whole episode has boosted my morale and given me a new lease of life. I'm determined to get more exercise and fresh air, and to lose weight. I might even eat a little more sensibly. They say alcohol is bad for you if you have Diabetes, but I'm sure as hell going to allow myself a little celebration come Christmas time, with my own homemade brews, while I'm still alive and kicking. Cheers..!!

Mike.
horace

Good luck with it  
bodger

Mike, we'll all try and give you as much long distance support as we can. The only way from here is up. Stick at it.
12Bore

Good luck, and welcome back    
darkbrowneggs

The first step in the right direction by the sound of it.  Give yourself a pat on the back, and look forward to better times in the future
MDD

Many thanks, all..

Mike.
kaz

Thanks for posting that  MDD - I hope it's the start of good things for you - better health, more energy and more motivation......

......and I hope that your home brew tastes good  
MDD

Thanks kaz.

Mike.
MDD

Well, I currently have a gallon of blackberry, a gallon of pear, and half a gallon of white grape, all finished their fermentations, and might be drinkable at Christmas, but I think I'd like the wines to end up in superb condition rather than merely drinkable.

So I shall probably buy a couple of bottles (no dammit, more than that) for Christmas, plus a fine ruby port or two, and wait for that extra stage, the malo-lactic fermentation.

Does anybody know when this will begin, and how long it will take for the fermentation to cease?
MDD

Well, I currently have a gallon of blackberry, a gallon of pear, and half a gallon of white grape, all finished their fermentations, and might be drinkable at Christmas, but I think I'd like the wines to end up in superb condition rather than merely drinkable.

So I shall probably buy a couple of bottles (no dammit, more than that) for Christmas, plus a fine ruby port or two, and wait for that extra stage, the malo-lactic fermentation.  But should I rack the wine first, or leave it?

And does anybody know when this fermentation will begin, and how long it will take for it to cease?
brewer66

Rack the wine off it's sediment and top up to make shure there is minimal air space. Leave in a cool dark place.
"If it happens" the Malo-Lactic magic usually starts in Spring when temperatures start to rise.
Mine have lasted from 2 to 6 weeks.
You can buy cultures from good home brew shops to give you a better chance, but if you have used sulphite in making the wine even these wont work.
Good luck.
Rick & Carol

MDD wrote:
Well, I currently have a gallon of blackberry, a gallon of pear, and half a gallon of white grape, all finished their fermentations, and might be drinkable at Christmas, but I think I'd like the wines to end up in superb condition rather than merely drinkable.

So I shall probably buy a couple of bottles (no dammit, more than that) for Christmas, plus a fine ruby port or two, and wait for that extra stage, the malo-lactic fermentation.

Does anybody know when this will begin, and how long it will take for the fermentation to cease?


surely a taste for xmas. I am priding myself that aside from a bottle of champers for xmas morning, all beer & all wine here has been passed by the management & will be again
MDD

Thanks all, and a Merry Christmas!!  

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