Make Wine at Home: Canned fruit wine recipe
440-g/1 5-½-oz can each of apricots, golden plums and gooseberries
230 g/8.1 oz can concentrated white grape juice
750g/1 lb 10oz white sugar
1 teaspoon citric acid
1 teaspoon pectolytic enzyme
2 Campden tablets
35 litres/6 pints water
Hock yeast and nutrient
1 Open the cans, strain out the fruit and save the syrup. Remove and discard the plum stones and crush the fruit. Sprinkle on the pectolytic enzyme, citric acid and one crushed Campden tablet. Pour on the cold water and stir well. Cover and leave in a warm place for 24 hours.
2 Stir in the concentrated grape juice and fruit syrup and add the yeast and nutrient. Cover loosely and ferment on the pulp for five days, pressing down the floating fruit twice daily.
3 Strain out, press dry and discard the fruit. Stir in the sugar and pour the must into a fermentation jar. Fit an airlock and ferment to a finish.
4 Rack the wine into a sterilized storage jar. Add one Campden tablet and keep it in a cool place until the wine is bright, then bottle it and keep it until the wine is four months old. Serve cold as a white table wine.