Members Recipe 2012 National. Supplied by Charles Hill
Ingredients
| 1lt | Apple Juice |
| 1lt | White Grape Juice |
| 1lb | Rhubarb, frozen |
| 1lb | Gooseberries, frozen |
| 420g can | Peaches in syrup |
| 4oz | Honey |
| Yeast nutrient Gervin Yeast D Pectolytic Enzyme Sugar to sweeten |
Method
- Re-hydrate yeast and build up fermentation with apple and grape juices.
- Put frozen fruit into bucket and cover with 1 litre of boiling water.
- When the gooseberries are soft and liquid has cooled crush by hand.
- Liquidise or mash peaches with syrup and add to bucket
- Add crushed campden tablet and 1 tsp pectolase. Leave for 24 hours
- Next day, strain of liquid prssing the fruit lightly.
- Dissolve sugar in liquid and add to demijohn with nutrients
- Dissolve honeywith cooled boiled water and add to demijohn once cool
- Top up to 1 gallon with cooled boiled water and ferment to completion
- Rack, clear and stabilise wine with campden tablet and 1/2 tsp potassium sorbate
- Wine should sweetened to medium sweet, approx 8oz sugar.
- Finished wine should have a gravity around 1.015 and 13% ABV
- Wine will benefit from 6-12 months storage in the bottle.