Make Wine at Home: Summer wine recipe
225 g/8oz raspberries
225 g/8 oz strawberries
225 g/8 oz gooseberries
225 g/8 oz cherries
225 g/8 oz yellow plums
900g/2 lb fresh white sultana grapes
1 teaspoon pectolytic enzyme
2 Campden tablets
900g/2 lb white sugar
2.85 litres/5 pints cold water
Bordeaux yeast and nutrient
1 Stalk, stone, wash and crush the soft fruit. Peel and mash the bananas and place in a bin containing the water, pectolylic enzyme and one crushed Campden tablet. 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. Press the floating fruit beneath the surface of the water twice each day.
3 Strain out, press dry and discard the fruit skins. Stir in the sugar. Pour the must into a fermentation jar and top up with cold boiled water if necessary. Fit an airlock and ferment to a finish.
4 Siphon the clearing wine into a sterilized storage jar. Add one Campden tablet and top up with cold boiled water. Bung tight. Label and store until the wine is bright. When bright, slightly sweeten with saccharin. Bottle and keep the wine until it is nine months old. Serve cold with picnic foods and salads.