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Given Loganberrys are meant to be at their best about this time of year, I thought we'd do a seasonal wine today. Loganberrys were discovered as a mistake when some raspberrys cross pollinated with a certain type of blackberry.  As a result they're a sort of super-blackberry, which is high in vitamin C and very tasty.  They also make a damn good wine, and if you happen to have 6lb of loganberry's lying around, this recipe that appears in the book '500 Recipes: Home-Made Wines and Drinks' by my favourite recipe lady Marguerite Patten which was published in 1963. More than likely the recipe is older, but given the popularity of home-made wine and beers seem to come around in cycles I expect it will continue to be a home-brew favourite for years to come.  I am told by Google it is ' Refreshingly tart and fruity. Wonderful with fruit, cheese, nuts and smoked salmon'  Recipe: 6lb loganberries 1 Gallon boiling water To each gallon of water: 2.5 lb Sugar 1/4 oz of...

[caption id="" align="alignright" width="160" caption="Image by MightyBoyBrian via Flickr"] [/caption] Farmhouse Fare gives a recipe for home-made cider .  I have put a link to www.allotment.org.uk at the bottom as they go in to more detail about making your own cider and wine. 1. Take fallen apples (smaller ones are better for this recipe) and cut up then place in an earthenware jar. 2. Cover with cold water and protect with muslin and let it stand for 10 days giving it the occasional stir daily. 3. When fermentation has ceased strain and add 1 3/8 (624g) of sugar to each gallon. 4.  Add a slice of beetroot to the mixture to improve the colour. 5. Bottle and let stand uncorked for 14 days.  It should then almost cease working. 6. Cork securely and in two or three months time, you should have sparkling cider . For a more scientific method, have a look at this.   Related articles Hard Cider (magicinthebackyard.wordpress.com) Mulled Cider R...