Meanwhile, my knotweed wine tastes like a competently crafted country wine that was unfortunately made of japanese knotweed. Good up front followed by a bunch of grassy weird notes. I'm kind of proud of it though? It's a faithful expression of its source ingredients.
The plum-apple wine is marginally drinkable, and might improve with age.
Just realized I forgot to sulfite either wine, oops. So I hope the age magic happens fast.
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