Orange & Peach Social Wine
Recipe :-
2lb tin Peaches in Syrup
1 lb Sultanas (soaked in hot water)
2 lb Oranges
1 Lemon
1 lb Bananas
1 kg sugar to start with
½ teaspoon malic acid
1 teaspoon Tartaric acid
1 teaspoon pectolase
¼ teaspoon tannin
Gervin No 3 yeast
Yeast nutrient
Method :-
Peel and slice bananas then boil for 30 minutes. Strain juice into sterilised bucket. Scrub oranges and lemon and peel carefully (zest - no white pith) then squeeze the oranges & lemon to extract the juice. Put zest into bucket along with juices, liquidised peaches, chopped sultanas and sugar. Make up to 7 pints, stir in additives and add yeast. Cover and leave in bucket for 3 days stirring twice daily. Strain into demijohn, topping up with water when foaming subsides. When fermentation stops rack off and stabilise, sweeten as required.
Alternately you could sugar feed it till the yeast reached its alc tolerance, and sweeten using last addition of sugar.
Recipe :-
2lb tin Peaches in Syrup
1 lb Sultanas (soaked in hot water)
2 lb Oranges
1 Lemon
1 lb Bananas
1 kg sugar to start with
½ teaspoon malic acid
1 teaspoon Tartaric acid
1 teaspoon pectolase
¼ teaspoon tannin
Gervin No 3 yeast
Yeast nutrient
Method :-
Peel and slice bananas then boil for 30 minutes. Strain juice into sterilised bucket. Scrub oranges and lemon and peel carefully (zest - no white pith) then squeeze the oranges & lemon to extract the juice. Put zest into bucket along with juices, liquidised peaches, chopped sultanas and sugar. Make up to 7 pints, stir in additives and add yeast. Cover and leave in bucket for 3 days stirring twice daily. Strain into demijohn, topping up with water when foaming subsides. When fermentation stops rack off and stabilise, sweeten as required.
Alternately you could sugar feed it till the yeast reached its alc tolerance, and sweeten using last addition of sugar.