Looking back, it appears I failed to either record when I bottled my homemade wine from last autumn or my first impressions of it. By the end of 2023 (I think) and drinkable if somewhat different to my experience of commercially produced wines should cover it. Batch one was darker with a not unpleasant mixture of sweetness and sourness and batch two was like a very dark rose although probably the better drink of the two.

I had a few of the small bottles I put it in but it has been sitting for a while now and I’ve discovered that batch 1 has turned bubbly. I’ve tried three bottles recently, all of which have been “open in the sink” jobs. Fortunately not too much harm was done when I opened the first before realising that! If anything, it has improved as a drink but I’ll need to get the rest used up soon in case the pressure keeps building.

I haven’t tried a bottle from batch 2 yet but I think, when I do, I’ll go for the sink option there as well, just in case!

It suggests that the campden tablets and sodium metabisulfite I added weren’t enough to completely kill off the yeast and the extra sugar helped whatever survive get going again.