Prosecco cocktail

I made mine with La Marca Italian prosecco, a pinch of sugar, a lemon twist, a maraschino cherry, and a couple dashes of Angostura bitters! 

Inspiration

 In a departure from writing about wine-related items, I am pleased to share with you a new cocktail creation of my own design: Inspiration. It has an airplane bottle of orange vodka, an airplane bottle of mango liqueur, approximately a jigger of Bacardi light rum, a heavy-handed splash of Meyer's dark rum, and some lemon-lime essence sparkling water in it. Blended and poured over crushed ice. Enjoy!

Cardamom pear wine

 I bottled a very small amount of spiced pear wine this afternoon.

I started fermenting the pears and spices around the new year.

Now for the aging.....

Mis en bouteille this afternoon

 Late this afternoon, right at sunset, I strained and rebottled  a few very small batches of homemade wine that I had started fermenting a few months ago. In each case, there is enough for one glass of wine, possibvly two at the most. There was kumquat wine, black cherry and blueberry wine, blueberry wine, blackberry wine, and raspberry wine. Once they have ripened, I am looking forward to tasting my creations. 

Homemade Spiced Pear Wine

 I had three very ripe red Anjou pears in my kitchen. In all honesty, they were past the point that they could be eaten. So.....I decided to try to make spiced pear wine out of them! I added local honey, dark brown sugar, cinnamon, cardamom, and a lot of cloves, and some water. 

Homemade Blackberry Wine

 I started a small new batch of blackberry wine earlier today. I am trying to learn how to make a drier blackberry wine. The reason that I decided to start more today is that I had some fresh blackberries in my refrigerator with a tiny bit of sugar on them, with a blackberry cobbler possibly in mind, but they fermented, and so I decided to use them for wine! 

Homemade wine making

Recently I started a few very small batches of homemade fruit wine. I used small amounts of overripe fruit, sugar, and water as my only ingredients. I purposely made very small amounts, as it is a chance for me to learn not only about making homemade wine, but to learn about adjusting sugar levels to make drier fruit wines, as well as adding herbs and spices to adjust and enhance flavor.