Make Wine at Home: Greengage wine recipe
1.8 kg/4 lb greengages, yellow plums or apricots
250 g/8-3/4oz sultanas
1 teaspoon pectolytic enzyme
1 teaspoon citric acid
2 Campden tablets 1 kg/2 lb
2 oz white sugar 3.75 litres/6-½- pints cold water
Burgundy wine yeast and nutrient 1 Stalk, stone, wash and cut up the fruit. Wash and chop the sultanas. Peel and thinly slice the bananas. Place them in a bin and add the pectolytic enzyme, citric acid, one crushed Campden tablet and the cold water. Stir well. Cover and leave in a warm place for 24 hours.
2 Add the yeast and nutrient and ferment on the pulp for five days under a loose cover, pressing-down the floating fruit cap twice each day.
3 Strain out, press dry and discard the fruit. Stir in the sugar. Pour the must into a fermentation jar. Fit an airlock and continue the fermentation to the, end.
4 Rack into a sterilized storage jar. Add one Campden tablet and top up with dry white wine or cold boiled water. Store in a cool place until the wine is bright.
5 Rack again. Bottle and keep this dry white table wine for nine months before serving it well chilled.