Preparing Fruit for wine, mead and cidermaking isn't as difficult as you might think. Here is a simple way to extract juice. The main difference between working with fruit and vegetables that you have grown or bought rather than foraged is preparation. Whilst small foraged fruits can sometimes be fiddly, apples or strawberries from the shop tend to be quicker and simpler to deal with.

Racking is the process of transferring homemade wine, beer, cider or mead from one vessel to another. You can use a simple syphon to do that.

Blaand can best be described as a kind of Milk Mead made with whey and honey, which has usually come from cheese made with milk. This is how you make Honey Blaand and, if you don't have any whey, I also cover how to make your own whey before making your Blaand.

Halloumi is one of the simplest cheeses to make at home. You will be heating milk, adding rennet to curdle it, cutting and pressing the curds and then poaching them in the whey. If you like you can then add herbs or spices to your homemade Halloumi cheese before adding it to your favourite dishes.

Fermenting liquids are an ideal ground for bacteria to thrive and unwanted bacteria will spoil your brew. That's why we sterilise everything.

Cyser is a cross between cider and mead. Homemade Cyser is fermented with apple juice and honey, in the same way as mead is made.