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Pineapple Wine Method. 1. Prepare the pineapple by cutting the top and the skin from the flesh. Cut the flesh away from the core into small thumb sized pieces. 2. Chop the golden raising roughly and add these along with the pineapple to the straining bag. Set the staining bag with the fruit and the raisins into a sanitised fermenting vessel and ...
Apple Wine Method. 1. Begin by heating half the water with the sugar in a large pan. Bring to a boil and simmer for a few minutes. 2. Take the prepared apples and place them in the fine-straining bag. Put this in the bottom of the fermenter and pour over the boiling water.
1. To begin, prepare the oranges zest half of them with a potato peeler to end up with fairly large sections of zest. Take care to zest only the outer layer of zest and leave as much of the white pith as possible behind. 2. Add the zest to the straining bag and begin to peel and segment the oranges.
Selecting and preparing the fruit: Choose ripe fruit in good condition and wash or scrub as needed. The fruit may need to be crushed, mashed or juiced depending on the recipe. Extracting flavour from the fruit: In most cases, primary fermentation happens with the fruit flesh and juice in the fermenter.
Attach a bung and airlock and leave for 2 – 3 weeks. After 2 – 3 weeks the fermentation should have finished. Check the gravity with a hydrometer it should be around 1.000sg. Once fermentation is finished rack the wine to a clean sanitised demijohn to clear. Leave the pear wine for 2 months to clear, rack again if necessary, check the ...
Heat back to a simmer, stirring so the sugar dissolves and then pour the hot liquid over the straining bag in the fermenter. Leave to infuse for 5 – 10 minutes. Top up the fermenter with the remaining water and then add the yeast nutrient and pectic enzyme and mix thoroughly. Cover and allow to cool to room temperature.
Pour the sugar solution over the mango and give everything a swirl to mix it up. Add the remaining half of the water and stir once or twice to drop the temperature down. Add the acid, tannin, yeast nutrient and the Campden tablet, mix and then cover with the lid and airlock.
Most recipes here are formulated to make 1 gallon / 4.5 litres of wine unless stated otherwise in the recipe. This size of batch will produce 6 bottles of wine and uses really basic equipment that doesn’t take up a lot of space. Check out the country wine making guide to get a rundown of the wine making process and a list of the basic wine ...
1 Sachet White Wine Yeast (Lalvin D47 is a good choice) In a large heavy-bottomed pan add the sugar with half of the water. Heat and stir to dissolve and bring to a simmer. Whilst the sugar solution is heating, prepare the kiwi fruit. Peel and cut the kiwi into chunks and place the fruit in the straining bag tucked into the sanitised fermenting ...
To work out roughly how much you’ll need to use it’s you can take a small sample of wine to back sweeten. Take a small sample (100ml) of wine and add a few drops of the sugar solution at a time (a drop is 0.05 ml), keep sampling the wine to see when you reach the correct level of sweetness. Once you hit your sweetness extrapolate out the ...