Here is a quick one, just at the first racking stage;

600g tub of Peach segments and 4 x 425g tins of Lychees, all in syrup, 4 litres of white grape juice and made up to 2 gallons with some additional sugar to an OG of 1.090.

Pectolytic enzmyme to break down the fruit is added at appropriate rate. Pitched a youngs champagne yeast which is becoming a firm favourite for these fruit wines.

Left to ferment on the pulp for 2 weeks and racked off to DJ's.

Smells absolutely amazing, cant wait for this one.

Lychees!, a first for me, never heard of them being used, let us know how this turns out, on lookout for diff recipes trunky!!

This has now been bottled, very very nice, tastes like a good quality white wine. I am going to leave this to mature for a few months before sampling again.

Sounds absolutely delicious - great stuff. Have you got any resources on use of pectolytic enzymes? I've never used them in my fruit wines before.

All I understand is that it aids the breakdown of the fruit in order to get maximum flavour extraction, possibly it might reduce haze in the final product.

Right - got some ordered! Makes sense I suppose, I think it's the stuff that makes fruit go all mushy if you don't eat it quickly enough. This chap http://www.gardeninginagale.com/wildwine.htm included a bit about it (going to try his strawberry recipe later, it looks a fantastic colour).

How much enzyme did you use in this wine?

I usually go for 1 teaspoon per gallon, the fruit breaks down quite quickly, even the relatively hard fruit like peach and lychee took less than a week.

One tsp a gallon it is! Thanks

Stuck together the fruit sugar and water for this, plus pectolase - going to leave it for a few days to break down before taking OG - will put up pics then