Hey Guys and Gals! A wine from a blend of soft ripe fruit. Use what you have. Makes one gallon.
Ingredients
Step 1
1 gallon water
4 lb soft ripe fruit, any blend
2 lb sugar
1 tsp yeast nutrient
1 tsp acid blend
1 tsp pectic enzyme
1 Campden tablet, crushed
Step 2
1 package wine yeast
Directions
1. Remove seeds, pits and peels from the fruit.
2. Dissolve the sugar in hot water. Add the fruit and everything except the yeast.
3. Wait 24 hours.
4. Hydrate the yeast in 4 oz of warm chlorine-free water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
5. Ferment on the pulp 5 to 7 days, stirring daily.
6. When the foaming calms, siphon off the sediment into a secondary carboy and let it finish, weeks to months.
7. Rack to a clean carboy. Once fermentation has stopped, sweeten to taste.
8. When clear and still, bottle. Age 6 to 12 months.