The Dark Alchemist wrote:Will have another crack at this.
And I have with cracking results!!!!
My 2021 version used freshly picked Pinot grapes, straight off the vine, (instead of just the pressed skins used last time). The end product has a redder colour, compared to the skin version, which now looks a browner red by comparison. Taste is sensational - no sharpness, no dryness, just a beautiful sweeter drink. Thanks for the input previously, as it really helped.
2L My Dry Gin
500g Fresh Pinot Grapes
100g Caster Sugar
Left for 2 months in a dark place, stirring regularly. Strain grapes from liquid; crush and reconstitute mixture and leave in the dark place for a further 2 weeks. Strain, settle decant and drink. :happy-partydance: