Due to the lack of freezer space we have had to find an alternative means of storing produce so wine has become a very popular alternative. As well as the two gallons of elderberry and have four gallons of plum and apple bubbling away and I have just started two gallons of runner bean and grapefruit (I think I must have had too much wine when I decided on that one). It smells nice is the only comment at the moment.
3 lb. runner beans (choose those you would use in the kitchen)
2 grapefruit
4 lb. sugar
1 oz. yeast
5 quarts water
Prepare the beans as you would for cooking and pour the boiling water over them. Into this mixture put the sliced grapefruit and allow the whole to soak overnight. Bring slowly just to boiling-point and strain into the fermenting vessel at once. Add the sugar immediately and stir until all is dissolved. Allow the wine to cool and then add the yeast. After fourteen days fermentation proceed with isinglass and bottling.
I forgot to mention yesterday how fickle roses are. We had entered three classes for roses in the Old Basing show but come show day there was not a rose in sight that fit any of the requirements. Waking up this morning there are buds opening all over the place. The message to learn from this is never trust a rose bush.
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