We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Monday, 28 September 2015
The recent supply of redcurrants did not just go into preserves. I made some redcurrant gin as well. 400g of fruit and 200g of sugar went into a storage jar with a 75cl of cheap, supermarket branded gin. It will be ready for bottling in December.