Fruit Wine

• 1.25kg Frozen Fruit
• 1kg Sugar

Pour the frozen fruit and sugar into a 5l fermenting bucket, mixing and breaking up the fruit if possible. Leave for between twelve hours and one day.

After the fruit has de-frosted, use a potato masher to break up the fruit to release the juice.

• 2.75l Boiling Water

Add the boiling water to the fermenting bucket, stirring to ensure all of the sugar dissolves.

• 1tsp Pectase Enzyme

Once the contents of the bucket has cooled down to around 40°C , dissolve the pectase enzyme in a glass of cold water and add it to the wine. This should help break down the fruit, and prevent the wine from becoming a jelly. Leave for a day or more.

• 500mg Sodium Metabisulphate

Strain the wine through a sieve into a new container. Clean the original fermenting bucket, and strain it back into the bucket through a fine cheesecloth. Add the sodium metabisulphate, to steralise any bacteria, and neutralise any chlorine. Leave for an hour.

• 0.5tsp Malic, Acetic, and/or Citric Acid
• 1tsp Diammonium Phosphate
• 1tsp Pectase Enzyme
• 1tsp Strong Black Tea
• Yeast

Dissolve the acids and diammonium phosphate in a glass of hot water, and add this to the wine. These ingredients provide nutrients and a suitable pH for the yeast to begin working. They may not be needed depending on the type of fruit. Dissolve the pectase enzyme in a glass of cold water and add it to the wine. This should help prevent clouding. Add the tea, and the yeast to begin the fermentation. Leave in the bucket for a few days, until the fermentation has begun to slow.

Once the fermentation has slowed, and is no longer producing large amounts of foam, use a siphon to transfer the wine into a demijohn. Use the siphon to avoid transferring any sediment to the new vessel, and discard. Seal the demijohn with an airlock.

After a week or so, the fermentation should have begun to slow, and a layer of sediment may have begun to build up on the bottom of the demijohn. Transfer the wine between the demijohn and another vessel, again using a siphon to discard this sediment.

• Wine Finings
• 500mg Sodium Metabisulphate

After another few weeks, the fermentation should have stopped. If more sediment has built up, this can be discarded as before. As fermentation has stopped at this point, some sodium metabisulphate may be added to the demijohn to prevent oxidation.

• Wine Finings

Add finings to the wine, to bind any suspended sediment and clarify the wine. Mix well and leave for a day.

Bottle the clarified wine, using a siphon.