|Pan of foraged berries, gathered last autumn and stored in the freezer until we planned what to use them in|
Last year we made a wonderful blackberry wine which was enjoyed on many a dark winter night. It's by far the best wine I've made so far so we decided to use the same recipe again but with the mixed foraged berries instead of all blackberries.
|Straining the berries after they had infused in the vat for a week|
|Garnet ... my favourite colour!|
|Mixed berry pulp|
|The strained liquid, ready to continue fermenting|
|Very much a working kitchen ... it's always busy and never completely tidy!|
|Filling the demijohn|