The Court Leet is a wonderful occasion and also and important ancient rite. It is a place where the citizens of Southampton can air their grievances in front of a Jury of Alderman (including past Mayors and Sheriffs) and the 575th Sheriff of the City (Councillor Ivan White) as Foreman. The Court was originally held at the Cutthorns, a raised dais at the top of the common but nowadays it is ensconced in the more comfortable surroundings of the Council Chambers in the delightfully light and airy Guildhall.
Monday, 26 November 2012
Friday, 23 November 2012
Friday, 16 November 2012
The resultant juice now magically changed colour, turning a soft pastel yellow. In the interest of science, I tasted some - it was pearesque and quite delicious; I swear you could have bottled and sold it just as it was.
Saturday, 10 November 2012
Wednesday, 7 November 2012
Sunday, 4 November 2012
· 8 lb. Medlars
· 2.5 lbs sugar (you can add half and half honey)
· Pectin enzyme
· Water up to 1 gallon
· 1/2 pint strong black tea (or 1lb of chopped raisins) for tannin
· Campden tablet
· Wine yeast
1. Wash and crush the ripe medlars, place the fruit in a fermentation bucket.
2. Add 1 lb. of sugar and the chopped raisins or tea.
3. Boil half the water and pour over the mixture, making sure the sugar is dissolved, then add an equal quantity of cold water.
4. Add the campden tablet and pectin enzyme.
5. Cover closely and leave for three- five days in a warm place, stirring daily.
6. Strain through a fine sieve (do not press) add the rest of the sugar; a rule of thumb with country wine is, only add as much sugar as you need to reach an SG of 1.080 – 1.085 and that will almost guarantee a dry ferment at 12%.
7. Add the wine yeast, put the mixture into a demijohn and fit an airlock to seal the jar.
8. Store in a warm place and allow the fermentation to work.
9. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable, siphon into bottles.