Guess who forgot she had 17 litres of pear cider in the house made in September 2011? Don't ask me how I could so comprehensively wipe out the memories of making the stuff like that. I put it all in a cool dark place under the little table that sits by my stove and promptly forgot all about it. I went under there last night looking for a missing pasta maker and got a shock when I found rows of bottles looking at me.
The surprises didn't stop there.
While hunting for the pasta maker I also found three litres of blackcurrant wine in an advanced state of fermentation hidden underneath a long tablecloth in the conservatory. It appears the wine had continued to ferment after I bottled it (in plastic not glass thank goodness) and the gas produced had nowhere to go. That has a tendency to happen when you absent-mindedly put a normal cap on the bottle instead of an airlock. The two bottles had taken on a distinctly telly-tubby appearance.
Fermentation was further confirmed when I slowly released the cap on one to reduce the straining plastic (as you would do on a bottle of carbonated drink) only to have it shoot off with a massive bang because there was a geyser of wine foam behind it that was desperate to shoot two feet in the air. The bottle continued to shoot foam in a rolling tsunami fashion for a further 20 seconds all over the counter top, all over my skirt, down the front and then the inside of the kitchen cupboards underneath before puddling at my feet.
I now have 2.25 litres of blackberry wine. And a lot of trepidation about approaching the second turgid bottle.