4.7Kg crab apples (from Arncliffe Crag) 620g frozen black fruits (inc. cherries, grapes, blueberries, blackberries, blackcurrants, raspberries, redcurrants, strawberries) 2 tsp pectin enzyme Sachet Gervin wine yeast varietal B 1 tsp nutrient Vitamin B1 tablet 1tsp Citric acid 1.05Kg sugar 1 tsp Brewmaker express wine yeast

DAY 1: 13-10-01
P.M. 4.7Kg crab apples were thoroughly washed and halved with a knife. Any diseased or insect damaged fruits were discarded. To this 620g frozen mixed black fruits (the black fruits were an after thought, destined for the bin as the freezer was about to be defrosted) and 4.5 litres water were added. The whole lot was blended together to give 9 litres of coarse mush. The mush was brought to the boil in a large pan and simmered for 5 minutes. Owing to the considerable volume, this had to be done in two batches. The hot mush was transferred to a 15 litre fermenting bin to cool overnight.

DAY 2: 14-10-01
A.M. 2tsp pectin enzyme was stirred into the cooled fruit.
P.M. The fruit was stirred vigorously at intervals throughout the day.

DAY 3: 15-10-01
A.M. The must was stirred vigorously in the morning.
P.M. The coarse chopped fruit mixture was strained through a nylon straining bag, then twice through muslin. This easily yielded 5 litres of cloudy pink liquid. Rather more could have been extracted with a little effort. 4.5 litres of the liquid was drawn off, and the S.G. measured with a hydrometer. With a gravity of 24, tables suggest (see note) there is already around 265g sugar in solution. For an initial gravity of 1100 (possible ABV of 13.4%) 1355g sugar ought to be added to the 4.5 litres. Allowing for the sugar already present, tables suggest around 1090g of sugar should be added. In actual fact 1050g of sugar raised the S.G. to 1100. The yeast, nutrient and B1 tablet were dissolved into the liquid, which was then used to fill a demijohn to the shoulder. The excess went into a pop bottle ferment.

DAY 4: 16-10-01
A.M. No sign of activity
P.M. Still not a bubble in sight!

DAY 5: 17-10-01
A.M. Dead as a dodo. A starter bottle of 1 tsp Brewmaker yeast and 2 tsp sugar in 150ml water made up for safety.
P.M. Still nothing. Concluded that either the yeast is a dud, or I've managed to kill it. This morning's starter bottle added.

DAY 6: 18-10-01
A.M. Fermenting nicely
P.M. Vigorous fermentation continues.

WEEK 2: 27-10-01
Pop bottle ferment added to the bulk of the wine as fermentation had slowed to almost nothing.

WEEK 4: 04-11-01
The gravity was measured at 994, indicating all the initial sugar had been fermented out. The wine hadn't even begun to clear, remaining it's opaque bright pink appearance.

WEEK 5: 14-11-01
Despite having ceased fermentation some time ago, there is no sign what-so-ever of the wine clearing. It was racked off it's yeast into a clean demijohn, and half a sachet of Harris VinClear finings added and a little topping up solution added to completely fill the bottle.

WEEK 9: 09-12-01
Almost a month had elapsed and still no sign of activity or clearing. The wine was put through the VinBrite filter, first using a FilterBrite pad then a CrystalBrite paper. The wine was considerably clearer as a result, but still far too murky to consider bottling. The gravity was checked, and found to round about 1.000 (more than was observed in week 4) and tasted and found to be rather sweet. Presumably the yeast had failed for a second time since adding the topping up solution a month ago. The filtered wine had 1tsp Harris Super Enzyme and a tsp of Amylase added to try and remove some of the haze. Owing to the sweetness of the wine, a further teaspoon of Brewmaker express wine yeast was also added in the hope of fermenting out some of the remaining sugar.

WEEK 11: 22-12-01
Unfortunately fermentation didn't recommence, nor did the wine show any signs of clearing. It was passed through the VinBrite once more. Into the wine, which looked marginally better for the additional filtering, a rounded tea spoon of Bentonite was mixed to hopefully reduce the murkiness still further. The bottle was sealed with a safety stopper and moved to a cool place to settle.

WEEK 14: 21-01-02
The effect of the Bentonite was nothing short of miraculous! The wine was now extremely clear, and ready to be bottled. It was passed through the VinBrite once more for a final polish, and 2 crushed campden tablets and a teaspoon of potassium sorbate added to stabilise. It was left under a safety stopper ready to be put into bottles. Once again the campden tablets had a detrimental effect on the wine's colour. Prior to use is was a glorious deep rose, after it had changed to a paler more orange colour.

WEEK 15: 28-01-02
Bottled into green bottles.

Blending ingredients may save time in the short term, but the minute particles which result ultimately take longer to clear. Perhaps best to stick to a good mashing instead! A possible cause of the difficult fermentation may be preservatives in the pack of frozen berries. If a mould inhibiting additive were present, it would be hardly surprising that yeast didn't thrive!
A very pleasant drink -one of the better brews.

Everyone who has sampled this brew has been impressed at the smooth fruity 'professional' taste of the wine!
The final bottle was drunk in Jan 2003, still excellent this is perhaps the best brew to date!