wildbrew
Landlord.
Recipe for two gallons
ingredients
1kg of prunes.
1kg of sultanas.
1.5kg of sugar.
3 lemons.
2 tsp of pectic enzyme.
1 tsp of ritchies wine yeast compound.
Water.
Method: chop up the prunes using a stick blender then add to the fermenting bin and add 2lt of cold water and add the 2 tsp of pectic enzyme then stir and cover after 24 hr wash the sultanas with boiling water then put them in a pan with some boiled water and leave them to swell up then use a blender to chop them up and then add to the FB and cover then make some sugar syrup with all the sugar when the sugar syrup is cool add to the FB with the juice of all the lemons stir then add the wine yeast compound and cover the FB,stir 2 times a day for 7 to 10 days, then strain the fruit pulp using a fine muslin bag then use some cold tap water to wash the fruit pulp of any fruit sugars then divide the fruit liquid in to the DJs top up to the neck with cold water fit the airlocks and leave in a warm place to fully ferment out when fermenting as stopped rack add finings then rack again after about 1 week then leave to mature for 6 to 12 months.
Note it will be 12 months that I will leave it to mature.
Cheers.
ingredients
1kg of prunes.
1kg of sultanas.
1.5kg of sugar.
3 lemons.
2 tsp of pectic enzyme.
1 tsp of ritchies wine yeast compound.
Water.
Method: chop up the prunes using a stick blender then add to the fermenting bin and add 2lt of cold water and add the 2 tsp of pectic enzyme then stir and cover after 24 hr wash the sultanas with boiling water then put them in a pan with some boiled water and leave them to swell up then use a blender to chop them up and then add to the FB and cover then make some sugar syrup with all the sugar when the sugar syrup is cool add to the FB with the juice of all the lemons stir then add the wine yeast compound and cover the FB,stir 2 times a day for 7 to 10 days, then strain the fruit pulp using a fine muslin bag then use some cold tap water to wash the fruit pulp of any fruit sugars then divide the fruit liquid in to the DJs top up to the neck with cold water fit the airlocks and leave in a warm place to fully ferment out when fermenting as stopped rack add finings then rack again after about 1 week then leave to mature for 6 to 12 months.
Note it will be 12 months that I will leave it to mature.
Cheers.
