wildbrew
Landlord.
Summer fruits
2 gallon recipe
ingredients
frozen sour cherries 600g.
1kg of sultanas.
Frozen summer fruits 500.
2 tins 411g of peaches in sugar syrup.
2kg of sugar.
1tsp of ritches wine yeast compound.
Water.
Method : wash the sultanas in boiling water then add to a pan with water bring to the boil then simmer for 20 min then chop them using a stick blender then add to the fermenting bin with all the frozen fruit and the peaches cover and make some sugar syrup with all the sugar then add to the fermenting bin with some cold water stir and when cool add the wine yeast compound cover then stir two times a day for ten days then strain all the fruit pulp using a fine muslin bag, then add some cold tap water to the fruit pulp to wash all the fruit sugar from the fruit pulp then strain and press dry the fruit pulp then add to the DJs top up to the neck with water fit the airlocks and fully ferment out when fermenting as fully stopped rack add wine finings then rack after about 10 day then leave to mature for at least 6 to 12 months.
2 gallon recipe
ingredients
frozen sour cherries 600g.
1kg of sultanas.
Frozen summer fruits 500.
2 tins 411g of peaches in sugar syrup.
2kg of sugar.
1tsp of ritches wine yeast compound.
Water.
Method : wash the sultanas in boiling water then add to a pan with water bring to the boil then simmer for 20 min then chop them using a stick blender then add to the fermenting bin with all the frozen fruit and the peaches cover and make some sugar syrup with all the sugar then add to the fermenting bin with some cold water stir and when cool add the wine yeast compound cover then stir two times a day for ten days then strain all the fruit pulp using a fine muslin bag, then add some cold tap water to the fruit pulp to wash all the fruit sugar from the fruit pulp then strain and press dry the fruit pulp then add to the DJs top up to the neck with water fit the airlocks and fully ferment out when fermenting as fully stopped rack add wine finings then rack after about 10 day then leave to mature for at least 6 to 12 months.
