A couple of our beer spheres together with a freshly drawn pint of amber nectar. Note the hydrometer informing us that our most recent batch of beer will have an alcohol content of approximately 4.5% and is ready to 'keg'.			Wine and Beer Making This is an old favourite of ours which we have just recently revitalised. We have, in the past, made wines from most of the herbs, fruits, flowers and roots that are available. Nowadays we can be more choosy, having gained so much experience along the way (and headaches ... hic!) so most wine we make now is in six or three gallon batches, as we know what works. Very occasionally we will experiment with a one gallon batch, but it is rare. All the wines that didn't quite make it always end up in a party punch anyway (ah ... those were the days). Some wines take years to come into drinkability. We have recently rediscovered a ten year old three gallon batch of hawthornberry wine which is, or rather was, totally excellent. We prefer country wines - commercial grape wines always taste so bland by comparison. Having natural spring water for our brewing is just so different to tap water with all its chemicals. When making beers we have been known to do it properly right from the grain, but for convenience and mess limitation we normally just brew from a good kit or try one of our old treasured recipes (nettle beer anyone?). Our beer is mainly stored in spherical pressure barrels with only the stouts and winter warmer being bottled. We have a nice cold room for dropping sediments and all fermentation takes place in the polytunnel in straw lined boxes in the summer, and by the Rayburn in the winter.