Today I began a 4 gallon batch of apple and pear wine.
I have no eating apples in my garden but my neighbour offered me the windfalls from his Worcester tree -sweet with a lovely pink tinge to the flesh and juice.
I made a similar white fruit wine with success many years ago and this summer made sparkling
and dry elderflower wine which went down well with the familly.
I quartered and cored all the fruit, which went in a straining bag in the fv.
Starting gravity was 1.084 - sample for reading looked and tasted delicious !
Worcester apples 12 lb
Conference pears 10 lb
Bramley apples 6 lb
white grape concentrate 250 ml
sugar 7.5 lb
campden powder 4 tsp
tannic acid 4 tsp
pectolase 4 tsp
yeast nutrient 4 tsp
citric acid 3 tsp
Giving it a day before pitching Gervin G5 white fruit wine yeast, then let it ferment down to 1.010 before racking off.
I'm also planning an elderberry,blackberry and plum red wine (for which I've just got an extra 4 plastic demi johns with airlocks)
and have some berries ready in freezer for a bottle of Sloe gin.
I'll be keeping a track of my fruity efforts here, for anyone interested !
