Red, Red Wine

We have tons of grapes growing on the fence in our backyard. I couldn't even tell you what kind they are - they're small (pea-sized) and have huge pits in them. If you eat them too early, they are incredibly sour, like chokecherries. But if you catch them at the right time, they are actually quite sweet and tasty. And it's hard to tell when that sweet spot is, because they look the same shade of purple whether they're all chokecherry-pucker-inducing or sweet and yummy.

I've never had much use for them before, but this year, I decided I was going to take a trip into the unexplored (by me) world of wine-making. I found this recipe online and used it as my base recipe. I still had tons and tons of raspberries left, so I threw a bunch of those into the mix, too.
The only other thing I did different from the recipe was that I went to our local brew & grow shop, and bought actual wine yeast (as opposed to regular old bread yeast), and threw it into the mix instead of floating it on the bread, as the recipe suggested.

It's been fermenting for about a month, and I've started bottling it. I only had two empty bottles to start with, so let's just say I've been having to drink a lot of wine lately so I can use the empties for my homemade stuff. It's a tough job, but someone's gotta do it. And as an added bonus, you know all that stress I've been under lately from solo parenting? After putting the kids to bed and having a couple of glasses of wine, I'm all, "What kids?"

I actually tasted some of my homemade stuff, and it's quite delicious, if I do say so myself! And I couldn't believe how easy it was.