Having a go at some tinned fruit recipies

[Mindscape100]

Hi All,

Happy Xmas everyone,

Ive had loads of tinned fruit which I purchased from makro ages ago and just havent got round to making them!
Anyway...santa brought me an oak barrel for xmas so its spurred me on to have a go today and I thought Id share the recipie with you.
Its kind of adapted from CJJ Berry`s winemaking wih canned fruit book.

1st
For 2 Demijohns
Just over 2kg of chopped rhubarb blended and which cold water is then added and made up to just below the 2 gallon mark on the primary fermenter.
10g of pectolase added and allowed to rest overnight.

2nd
For 25litre carboy
2.5kg fruit cocktail
2.5kg peaches
1.25kg grapefruit

Hot water method
Approx 2kg of sugar added ( Ill be checking the hydrometer tommorow when adding the yeast)
Boiled with 5litres of water
All fruit blended and added to primary fermenter.
2 litres of grape juice also added.
Then hot water poured over the must along with the boiling syrup I made.
Then once cooled 5 teaspoons of citric acid, tannin and also 5 tablespoons of Pectolase added.

Again left overnight.

Hope Im going along the right track and that Ive described the method kind of right! I am still very new to this.
Any advice/tips greatly appreciated.

[hedgerow]

for my rhubarb wine i use as a base 1 kg or grape juice awell per gallon to help it smooth out better, sounds alright as it is tho ,