Greek chicken salad with fresh baked cheesey bread. Cheddar and smoked fontina. In the background is some 2009 plum wine I made. About 14% ABV.
I’ve got a lot of smoked cheese I made last year that I haven’t used yet and I need to make way for when temps drop into the 50s and can make more.
Not sure how to price this. I don’t remember the price of plums in 2009. But not including the wind maybe $2.75 per person.
Never been an issue. That sounds like the yeast weren’t treated right or someone was stabilizing with too much sulfites. That last one isn’t a risk in mine because I don’t sulfate.