![]() Rack again after a month and leave to mature for three months, rack again if sediment builds up. Ferment out, rack to clean DJ, stabilise and sweeten with sugar dissolved in water if an off-dry wine is preferred. ![]() Stir daily, for four days and then strain wine into a Demijohn through a nylon sieve and fit an air-lock. ![]() Pour the juice from the cans into the primary fermenter (bucket) and mash the fruit with a potato masher.īoil 4 pints of water and dissolve the sugar in it, place mashed fruit into primary with juice and pour over the sugar syrup.Īdd water to 1 gallon, allow to cool to room temp then add the acid, tannin, pectolase, grape concentrate if used, yeast energiser and yeast. Optional- An 8oz can of Red/White Grape Concentrate (sold in Brew-Shops or Wilkinson’s for £1.99, this adds body to the wine) The strawberry makes a lovely 'summer blush' wine and the apricot makes a nice, dry wine with a good acidic bite, a bit like Riesling.Ģ~3 x 400g tin of strawberries / apricots / peach (a peach & apricot mix is particularly nice)ġ/2 teaspoon tannin (or leave a tea bag to soak in a little water) I currently have tinned strawberry, apricot and peach wines on the go. I make most of my wine from fresh fruit, some of which is picked at the end of the summer and frozen until required but a cheap and effective way to make wine all through the year is to use tinned fruit.
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