Based on a video by brewbitz.com, here on the forum somewhere - loosely followed approach/recipe to make 1 gallon:
Let cool down to about 20C - add Pectolase and crushed CT - let stand for 3 days with a daily stir.
By day 4 the fruit was well broken down - add the remaining additions - stir well.
(TODAY) Put in brewing cupboard and leave for 7 days, at around 20C. Mine is 22C currently but shouldn't be a problem, lest we have another scorcher!
SG was 1.1 so should provide around 13% ABV (at FG 1.0) - the aroma is very nice!
Next step is to strain the must into DJ to ferment dry, clear and bottle
- 1.2 kg Nectarines (£3 multi-save from Asda, not cheap but was keen to try these)
- 1 kg granulated sugar
- 1 tsp Pectolase
- 1 Campden tablet
- 1 tsp citric acid
- 1 tsp tannin
- 1 tsp yeast nutrient
- 1 tsp Wilko yeast compound
Let cool down to about 20C - add Pectolase and crushed CT - let stand for 3 days with a daily stir.
By day 4 the fruit was well broken down - add the remaining additions - stir well.
(TODAY) Put in brewing cupboard and leave for 7 days, at around 20C. Mine is 22C currently but shouldn't be a problem, lest we have another scorcher!
SG was 1.1 so should provide around 13% ABV (at FG 1.0) - the aroma is very nice!
Next step is to strain the must into DJ to ferment dry, clear and bottle
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