Been thinking about it for weeks so I'm finally gonna DO it. Loosely based on Terry Garey's "Red Port" and "White Port" recipes so it'll be a rosé.
Starting with a pound of blackberries frozen a few weeks ago when they were on sale with the idea of using them for this,
6 oz fresh red raspberries (minus a few for... quality control, yeah, that's it...)
3 lbs fresh apricots
the last of my white grape concentrate (about 2 oz)
and whatever I find in the freezer tonight that isn't designated for something else... I'll likely find blueberries, black raspberries, red and black currants, maybe some wild grapes, tart apples or crabapples, I bet there's even some rhubarb down there...
I'm not sure if I'll use the wild cherries, they're not only tart but also bitter as all heck... maybe I'll just make jelly out of those, they're OK with excessive sweetness but I still can't drink the wine I made from them
I think I might just use sugar with this one, there will be enough warring flavours as it is.
Starting with a pound of blackberries frozen a few weeks ago when they were on sale with the idea of using them for this,
6 oz fresh red raspberries (minus a few for... quality control, yeah, that's it...)
3 lbs fresh apricots
the last of my white grape concentrate (about 2 oz)
and whatever I find in the freezer tonight that isn't designated for something else... I'll likely find blueberries, black raspberries, red and black currants, maybe some wild grapes, tart apples or crabapples, I bet there's even some rhubarb down there...
I'm not sure if I'll use the wild cherries, they're not only tart but also bitter as all heck... maybe I'll just make jelly out of those, they're OK with excessive sweetness but I still can't drink the wine I made from them
I think I might just use sugar with this one, there will be enough warring flavours as it is.
