Nothing says German summer to me quite like domestic winemaking (Well, German-style BBQ maybe, but that’s a different chapter). July to September is the season when we make wine from whatever fruit we can get our hands on for cheap – ideally we use our own harvest or berries collected in the wild. Observing the fruit juice as it ferments in the 10-gallon glass carboys over the next few months gives me an odd sense of satisfaction. By the time it gets dark and cold outside, the wine has settled and is ready to drink. And while I’m pretty picky when it comes to “real” wine, part of the excitement over this kind of homebrew is not knowing exactly what you get in terms of sweetness, acidity and alcohol.  Continue reading →