Make Wine at Home: Summer wine recipe

Campden tablets

Image by matt.grieser via Flickr

METRIC/IMPERIAL

225 g/8oz raspberries

225 g/8 oz strawberries

225g/8oz blackcurrants

225 g/8 oz gooseberries

225 g/8 oz cherries

225 g/8 oz yellow plums

900g/2 lb fresh white sultana grapes

2 bananas

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.

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14. November 2011 by admin
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