TOF, jam and wine maker

TSS has a grapevine that has grown over her fence. Earlier in the year i asked her not to prune it, as we could grab the grapes that grow on it, combine them with my grapes, and if all goes well, we should be able to make a few bottles of wine.

My graphs failed. The ants turned them into raisins. It had been so dry they were pricking the skins and drinking the juice. I tried to take some photos, but as none of my cameras have a macro lens, this is the best photo I could get.

However TSS had more success with her grapes (apart from what the possums ate), so last weekend Taph, TSS and myself spent a little while in her back yard harvesting the grapes.

There was no mention of these being used for Grape jam.

No, these grapes were squashed (the traditional way) and are currently fermenting in the bathroom.

The only question is what to call this drop. Chateau TOF is one idea. TOF Juniors Creek is another. Pure Old Panthers is already taken, and besides, i do not follow the Penrith Panthers. Besides, Pure Old Brumbies or Pure Old Raiders, just does not have the same ring.

Things to do with fallen fruit

Taph and TSS invited me to join them on the great apricot adventure of 2008. The problem was that there had been a major storm the day before and this had caused a great number of apricots to fall from the tree and start to rot on the ground.

Taph and TSS were happy to leave these on the ground, and just rake them up for compost, but I could see a much better use for them.



If we were to collect them, ferment them in a beer brewing kit, and then use a pressure cooker to form part of a still (just do not tell the customs and excise department), attach some copper tube as a condenser to the pressure release nozzle and I could make my own brandy, and then use the left overs as compost.

I even found this pressure cooker at Salvos, Mitchell, and the only wanted $8 for it. Just think, for an outlay of under $10, I could make my own brandy and vodka. I left it behind as i did not think the rubber seal was in the best condition.

That is the easy part. The hard part would be keeping the still at a constant 78 degrees. Actually after spending a night doing jam, i am so sick of apricots in my house that i have now given up on this and we have used them as compost.