Here is a simple but effective recipe for canned/tinned fruit, but you may use this recipe for pretty much any tinned fruit. (I feel a tutorial coming on!)
Tinned Fruit wine
2 X 411 gram tin of Fruit (in syrup or in juice doesnt matter...I prefer syrup)
sugar to S.G. 1.080 (approx 1 kilo)
3 teaspoons citric acid (or adjust to personal taste...strawberries need 3 tsp mandarins need none)
1/2 teaspoon tannin
1 tsp Pectolase
1 Vitamin B1 tablet or yeast energiser
1 tsp Yeast Nutrient
Good quality yeast
Water to 4.54 litres
Pour the syrup from the can into the primary fermenter, liquidise or mash the fruit with a potato masher
Boil 2 litres 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 4.54 litres, add the acid, tannin, pectolase, yeast energiser and yeast, 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.
If you wish to have a sweet wine, when ferment is finished, add 1/2 tsp potassium sorbate and 5ml 10% sulphite solution (or 1 campden tablet) and back sweeten, allow to stand for 14 days, if no refermentation, rack and bottle as normal.
In case you havent gone metric yet.....
hope this helps
regards
Bob
Tinned Fruit wine
2 X 411 gram tin of Fruit (in syrup or in juice doesnt matter...I prefer syrup)
sugar to S.G. 1.080 (approx 1 kilo)
3 teaspoons citric acid (or adjust to personal taste...strawberries need 3 tsp mandarins need none)
1/2 teaspoon tannin
1 tsp Pectolase
1 Vitamin B1 tablet or yeast energiser
1 tsp Yeast Nutrient
Good quality yeast
Water to 4.54 litres
Pour the syrup from the can into the primary fermenter, liquidise or mash the fruit with a potato masher
Boil 2 litres 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 4.54 litres, add the acid, tannin, pectolase, yeast energiser and yeast, 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.
If you wish to have a sweet wine, when ferment is finished, add 1/2 tsp potassium sorbate and 5ml 10% sulphite solution (or 1 campden tablet) and back sweeten, allow to stand for 14 days, if no refermentation, rack and bottle as normal.
In case you havent gone metric yet.....
hope this helps
regards
Bob
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