Unlike Colin, we've got a batch of Rhubarb wine maturing at the moment that so far tastes great - so good that it's unlikely to be around long enough to become very mature!
Only trouble is, because of a slight mix-up in the early stages, we are never likely to be able to reproduce it. My OH miscalculated the sugar, thinking that one bag weighted 1 kilo, not realising that I had bought larger bags containing 2 kilos. We realised something wasn't right when we took a specific gravity reading and the hydrometer nearly bounced off the top of the liquid
In an attempt at damage limitation, we threw in all the frozen rhubarb I had left in the freezer, and extra quantities of all the other ingredients I could lay my hands on, then hoped for the best. And so far, so good
In an attempt to produce a wine that can be drunk more quickly than most, we recently made a batch of apple wine using cheap packets of pure apple juice from the supermarket. Someone had told us that it was drinkable within about 8 weeks. We managed to wait 10 weeks before drinking it, and I must say it wasn't bad - the whole batch got drunk over Christmas (and for less than 60 pence a bottle). I've now got a bigger batch of similar stuff on the go, but with a bit of pure grape juice thrown in as well. Can't wait to try it !
Cauliflower is nothing but cabbage with a college education.
Mark Twain
Must try "scrumping" it next year 
(Well it happened to me too when I was younger so why not!!)
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