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Cleaning out the freezers again...

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Chevette Girl

Chevette Girl

All around BAD EXAMPLE
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Apr 27, 2010
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Ottawa, ON
I went looking for something at the bottom of my big freezer so I emptied, inventoried and de-iced it while I was there... and since I'd done that I figured why not do the small one while I was at it... and while I was at it, I weighed all stored fruit intended for wine on the way back in... 100 lbs, not including the stuff I'd put away to make smoothies with before it got too cold. Sometimes I wonder why I even get started on things ... :rolleyes:

[Edit - because if I don't, I end up with 100 lbs of fruit in my freezer...]

So, added to the three frozen pumpkins in the garage that I'd better get to when they thaw, I'd better get my basement operation up and running ASAP!

Highlights include:
6 lb tart apples (small yellow and too sour to eat but not crabapple-flavoured)
3-1/2 lb black raspberries
4 lb strawberries
11-1/2 lb blackberries
5 lb black currants
15 lb red currants
6 lb pears
12 lb pear pulp (frozen after making jelly)
5 lb plums
9-1/2 lb rhubarb
2 lb blueberries

I'm still not sure what I'm going to do with those tart apples, and the plans for the blackberries include a blackberry port and lots of blackberry JAO-style... definitely a batch or two of pear is in order, looks like enough for a gallon of black raspberry and 5 gal red currant, a gallon of plum, two gal black currant and I might finally have enough for 5 gal of red raspberry wine. Guess I have my work cut out for me!!

Anyone got any interesting suggestions?

I'm kind of tickled at the notion of doing a strawberry-rhubarb batch...


 
Chevette Girl

Chevette Girl

All around BAD EXAMPLE
Moderator
Lifetime GotMead Patron
Apr 27, 2010
8,447
59
48
Ottawa, ON
Hee, nope, I don't have enough fermenters for that! Even if I thought it would all work together... I'm thinking I'll get the pumpkin mead started this week before the garage thaws out and they turn to mush, get the maple mead bottled to make room for it, try for 5 gal of raspberry (I might have to blow another $20 at the store for frozen, I don't think 15 lb is quite enough for 5 gal but I'll have to check my logbook and the original recipe), then bottle the pear-raisin wine to make room for it, then I've got a bunch of batches in need of fining or filtration before I can bottle, and THEN I'll start working on the blackberry port and some more blackberry JAO... then strawberry rhubarb, and then I'll start figuring out what to do with all the rest of it :)
 
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