So here we go, ramping into production. What you see here are 6 litres of pinapple juice (which is going towards a rather experimental pineapple-rum concoction), 12 litres of red grape juice, 6 litres of apple juice (going towards appleade once the champagne yeast turns up), 2 kilos of parsnips, 2 kilos of beetroot, 2 kilos of mushrooms, 2 kilos of lychee and 2 kilos of kiwi.
Of course there were also the mandatory lemons, and a lot of sugar, but they’re barely worth mentioning.
The parsnip, pineapple and lychee recipes will be up soon and everything should be on to brew by the end of the week. Just sitting in a house full of boiling parsnip and lychee smell, with a bucket full of pineapple just waiting for some dissolved demarara sugar and turbo yeast. Some odd looks were received at the supermarket, but I’ll show them – I’ll show them all!