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 500g seedless raisins 2 honeydew melons 5 litres boiling water 18 'Cripps Pink' apples 2 small limes 1 unwaxed lemon teaspoon pectolase 1tsp citric acid 1/3rd tsp tannin |
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500g seedless raisins 2 honeydew melons 5 litres boiling water 18 'Cripps Pink' apples 2 small limes 1 unwaxed lemon teaspoon pectolase 1tsp citric acid 1/3rd tsp tannin |
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DAY 1: 27-08-02
The apples and melons were finely diced and added to a brew bin along with the raisins the
thinly sliced limes and the juice and zest of the lemon. The boiling water was poured over
the fruit, which was then covered with a lid and left overnight to cool/
DAY 2: 28-08-02
A teaspoon of pectin destroying enzyme was added to the now cooled fruit mixture and
stirred vigorously.
DAY 5: 01-09-02
Having stirred the mixture each day since the 28th the mixture was strained first through
a nylon straining bag, then twice through muslin. The cloudy pale orange liquid was
brought briefly to the boil to sterilise and 4.5 litres decanted off. To this 1.2kg of
sugar was added and stirred until dissolved. The liquor was then covered once more until
cool. A starter bottle
containing 1tsp pectolase (the boiling of the juice would have deactivated that which had
already been added) was made up ready for the next day.
DAY 6: 02-09-02
The starter, 1tsp citric acid and 1/3 teaspoon tannin were added and well mixed. The
bucket was covered once more to allow fermentation to get underway.
DAY 8: 04-09-02
Fermentation was vigorous but not runaway, and it was considered safe to transfer the brew
to a clean demijohn, which was airlocked and left to continue fermenting.
WEEK 12: 17-11-02
Fermentation had ceased some time ago (borne out by the gravity being 992), and the wine
was starting to look a quite clear straw colour. The brew was racked off the lees, and a
solution of ½ sachet Harris Vin Clear mixed with 200ml cooled boiled water prepared.
After 30 minutes the wine was topped upto the neck using the Vin Clear solution, mixed
thoroughly and left to continue clearing. Hopefully the next step will be bottling.
WEEK 22: 02-02-03
The gravity was checked and found to be 1000 (less than earlier, due to the slight
dilution with water). The wine was clear and straw coloured, but was given a final polish
through the VinBrite. Two crushed campden tablets and ½ tsp potassium sorbate were added
to sterilise the wine. It was then bottled into green glass.
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The taste was found to be agreeable at bottling, with a slight edge which will hopefully
improve with age.
The first bottle tasted a little sweet, but not unpleasantly so.
