Vino de la Hedda
Don't ask me why the wine made in my bathroom with Australian grapes has a Spanish name. It might have something to do with the fandom of Vino Tinto (http://sv.wikipedia.org/wiki/Vino_Tinto
) here in the area.
Well, here is what one starts with.
("rödvin" is Swedish for "red wine")
And then you have to mix the syrup with 18 litres of water and ferment it and do a few other boring steps. This wine was fermented in only 3.5 days (it should have taken 5 days, but I blended it well in the start and had a little too much water, so maybe it went faster because of that) which make the problems with oxygen smaller and the yeast is said to be very clean despite its speed.
And now it's packaged into nice wine bags or bottles.
This is how the 5 litre wine bags look like. The smart thing with these bags is that you can drink the wine without opening it and destroy it with oxygen.
It can be nicely
put in a box like this...
Hey, I'm a practical artist, not a fancy one!
Or you can just hang it in a bag like this.
I didn't want to spend bags on the worst wine at the bottom, so I just put it in plastic bottles.
So... How is the wine?
It's a little sour and quite fruity. The top wine (the best and the wine from the top of the barrel) has a sort of sorbet taste of it and is very refreshing. The bottom wine is more like something they have made in California and have a little taste of yeast in it, but it is not bad.
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