While I was rummaging trough a kitchen cupboard I found a jar of Greek honey that had long passed it's sell-by date.
(I don't think it can go off if you keep it sealed properly,but I saw a nice opportunity.)
Decided to give it a go and started up a small batch of mead-ish wine.
I dissolved the honey along with some sugar in about 3 litres of water,added some tea and the juice of one absolutely sour tasting mandarin.
I added a handful of chopped raisins and added the yeast when it had cooled down enough.
While I'm typing this I notice that the yeast seems active already.
The elderberry wine is still bubbling along.
I kinda anticipated this as I used a yeast-strain that promised a slow fermentation.
Still,I'm having a sort of gut-feeling that it's about ready.
I have a pot of sulphite powder,but has anyone got a clue about how much I should add to 9 litres of wine?
Or should I wait for the fermentation to come to a natural end?
''I'm riding a pig and trashing things,I dunno what else I'm supposed to do here.''
(My wife, while playing Lego pirates of the carribean.)
''If you open your mind too far your brain will fall out''