According to CJJ Berry's making wine from canned fruit there are two basic methods
method A is where pectolase is added and 24 hours are allowed to elapse (to allow the pectolase to work it's magic) before the yeast is added and Method B is where no pectolase is used (according to the book)
However after much consideration, I think that method A is the best method for all recipes, as using pectolase is a good thing, it aids colour extraction, before and during fermentation, but I think allowing the sugar syrup to cool to 70 deg before pouring it over the fruit is a better option than using it hot as it doesn't drive off Esther's (flavour bouquet and colour compounds) just my opinion, if you use the hot syrup method add 2 tsp pectolase per gallon, if you allow the syrup to cool first then only 1 tsp is reqd, but just use same method (pectolase added) for all.
Using two tins of fruit seems to give more body, or you may wish to mix and match different fruits, one tin of each
Fruit cocktail
For 1 gallon (4.54 litres)
all measurements are UK imperial
2 X 15oz tins fruit cocktail
Sugar to SG 1.080
1 teaspoon citric acid
1 teaspoon tannin
2 teaspoons pectolase
1 vitamin B1 tablet (or yeast energiser)
Good quality yeast
Water to 1 Gallon
Pour the syrup from the can into the primary fermenter, liquidise or mash the fruit with a potato masher (remove any cherry stones first)
Boil 4 pints of water and dissolve the sugar in it, place fruit pulp into primary and pour over the sugar syrup.
Allow to cool to 70 F add the acid, tannin and pectolase, stir well and cover and leave for 24 hours (to allow the pectolase to work)
next day stir thoroughly and add water to 1 gallon, add the yeast energiser and yeast, leave enough room for a head to form during fermentation fit airlock
stir daily, when S.G. reaches 1.010 strain and rack to demijohn.
ferment out racking and bottling as normal.
Tinned strawberry recipe amended
2 X 15oz tins of strawberries
Sugar to SG 1.080
3 teaspoons citric acid
1/2 teaspoon tannin
1 tsp Pectolase
1 Vitamin B1 tablet or yeast energiser
Good quality yeast
Water to 1 gallon
Pour the syrup from the can into the primary fermenter, liquidise or mash the fruit with a potato masher
Boil 4 pints of water and dissolve the sugar in it, allow to cool to 70 degrees F, place fruit pulp into primary and pour over the sugar syrup.
Add water to 1 gallon, add the acid, tannin, pectolase, yeast energiser and yeast, leave enough room for a head to form during ferment and fit airlock
stir daily, when S.G. reaches 1.010 rack into a clean demijohn, leaving the sediment behind, top up with cooled boiled water.
ferment till finished, racking and bottling as normal.
My particular batch of strawberry wine was made with 2 X 411g tins of strawberries to the gallon (approx 20oz)
hope this helps
I have a book full of recipes, if anyone wants one I will post the ingredients and whether it is method A or B
regards
Bob
Edit
I have placed a version of this thread in the new winemakers thread, adjusted to form a generic recipe, that should be easier to follow, and more importantly, a recipe that can be "tweaked" by newbies
as ever boys and girls, your input much appreciated
regards
Bob
method A is where pectolase is added and 24 hours are allowed to elapse (to allow the pectolase to work it's magic) before the yeast is added and Method B is where no pectolase is used (according to the book)
However after much consideration, I think that method A is the best method for all recipes, as using pectolase is a good thing, it aids colour extraction, before and during fermentation, but I think allowing the sugar syrup to cool to 70 deg before pouring it over the fruit is a better option than using it hot as it doesn't drive off Esther's (flavour bouquet and colour compounds) just my opinion, if you use the hot syrup method add 2 tsp pectolase per gallon, if you allow the syrup to cool first then only 1 tsp is reqd, but just use same method (pectolase added) for all.
Using two tins of fruit seems to give more body, or you may wish to mix and match different fruits, one tin of each
Fruit cocktail
For 1 gallon (4.54 litres)
all measurements are UK imperial
2 X 15oz tins fruit cocktail
Sugar to SG 1.080
1 teaspoon citric acid
1 teaspoon tannin
2 teaspoons pectolase
1 vitamin B1 tablet (or yeast energiser)
Good quality yeast
Water to 1 Gallon
Pour the syrup from the can into the primary fermenter, liquidise or mash the fruit with a potato masher (remove any cherry stones first)
Boil 4 pints of water and dissolve the sugar in it, place fruit pulp into primary and pour over the sugar syrup.
Allow to cool to 70 F add the acid, tannin and pectolase, stir well and cover and leave for 24 hours (to allow the pectolase to work)
next day stir thoroughly and add water to 1 gallon, add the yeast energiser and yeast, leave enough room for a head to form during fermentation fit airlock
stir daily, when S.G. reaches 1.010 strain and rack to demijohn.
ferment out racking and bottling as normal.
Tinned strawberry recipe amended
2 X 15oz tins of strawberries
Sugar to SG 1.080
3 teaspoons citric acid
1/2 teaspoon tannin
1 tsp Pectolase
1 Vitamin B1 tablet or yeast energiser
Good quality yeast
Water to 1 gallon
Pour the syrup from the can into the primary fermenter, liquidise or mash the fruit with a potato masher
Boil 4 pints of water and dissolve the sugar in it, allow to cool to 70 degrees F, place fruit pulp into primary and pour over the sugar syrup.
Add water to 1 gallon, add the acid, tannin, pectolase, yeast energiser and yeast, leave enough room for a head to form during ferment and fit airlock
stir daily, when S.G. reaches 1.010 rack into a clean demijohn, leaving the sediment behind, top up with cooled boiled water.
ferment till finished, racking and bottling as normal.
My particular batch of strawberry wine was made with 2 X 411g tins of strawberries to the gallon (approx 20oz)
hope this helps
I have a book full of recipes, if anyone wants one I will post the ingredients and whether it is method A or B
regards
Bob
Edit
I have placed a version of this thread in the new winemakers thread, adjusted to form a generic recipe, that should be easier to follow, and more importantly, a recipe that can be "tweaked" by newbies
as ever boys and girls, your input much appreciated
regards
Bob
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