Mixed Soft Fruit Wine

A medium dry rose.

  • 1.5kg of Mixed soft fruit as available
  • 250g of Concentrated rose grape juiceile
  • 900g of Sugar
  • 2.8 litres of Water
  • 1 tsp of Citric acid
  • ½ tsp of Tannin
  • Pectolase
  • Campden tablet
  • Nutrient
  • Gervin GV2 yeast
  1. Stalk, wash and crush the fruit, place it in a suitable bin and pour hot water over it. Cover and leave to coo
  2. Add the acid, pectolase and one crushed campden tablet, cover and leave for twenty-four hour
  3. Stir in the concentrated grape juice, tannin, nutrient and activated yeast. Ferment on the pulp for three days. Keeping the fruit submerged and the bin covere
  4. Strain out, press dry and discard the fruit, stir in the sugar, pour the must into a fermentation jar and ferment ou
  5. Rack into a clean jar, add one campden tablet, top up, bung tight and store until the wine is brigh
  6. Rack again and store for nine months, then bottle. Add on saccharin tablet to each and store for a further three months.

*Use a mixture of black, red and whitecurrants, raspberries, strawberries, loganberries, blackberries, cherries, plums and gooseberries. Do not let any one fruit dominate (170- 230g per fruit is plenty).