Last of the summer vine!

[Brian Ellis]

Have just stripped the last of a Thompson Seedless vine, which has supplied us and neighbours with over 60 bunches since early July. Each bunch was between ~500 g and 1350 g and many of the berries were between 8 and 10 g each of what tasted like 80% glucose! I'll be quite happy if I don't see another grape again - at least until next July!

Much as we enjoyed them, we have put on weight. I must admit though that, as a rule, I prefer my grapes in 7.5 dl bottles!

Now the figs are starting: picked one today at 110 g! I'll let Margaret have those, as I don't like them (nor the prickly pears which are also nearly ready).

[Wulfman]

then why not just bottle them?

mfg
wulfman

[Brian Ellis]

Not a suitable variety for that! We don't have any Shiraz, Cabernet Sauvignon, Chasselas, Pinot, Gruener Veltliner or suchlike types. In any case, 50 kg or thereabouts is too small for a reliable vinification.

[KRSESQ]

For wine, try mixing 1 kilo of Thompson seedless with 'prox' 100-200 g of dark raisins (translating US to metric in my head on the fly is tricky!). It won't be Chardonnay, but it will taste okay and knock you over after a couple of glasses.

Wine-making is all about experimenting, and my father-in-law did a LOT of experimenting!

Kevin

[Nowhere]

Isn't that fructose, not glucose?

(either way, one of the best available natural "energy coctails"...lately I try to avoid syntethic stuff)

[Brian Ellis]

glucose, aka grape sugar, is a mixture of dextrose (dextrafructose) and laevofructose, if I remember correctly.