565g tin of pineapple in juice + 500ml water 5 small pears (495g) + 500ml water 250g bag mixed dried fruit + 500ml water 900g apples + 500ml water 5 peeled bananas (475g) + 500ml water 4 peaches, stoned (330g) + 500ml water 160g green grapes + 500ml water 2 lemons 2 limes Vina all purpose wine yeast 1 tsp nutrient 1 vitamin B1 tablet 1 tsp Pectolase 1 tsp Amylase ½ tsp grape tannin sugar

DAY 1: 30-09-01
A.M. The majority of the fruits used were over-ripe remnants from the fruit bowl that were destined for the bin. Each item was stored in the freezer until the collection was large enough to warrant starting a brew. Each fruit was briefly blended with 500ml water and then added to a large pan. The resulting 6.5 litres of thick fruit soup was brought just to the boil to sterilise. The hot pan was covered with a close fitting lid and allowed to cool overnight.

DAY 2: 01-10-01
A.M. The cooled must was transferred to a fermenting bucket. Starch and pectin enzymes were added. Bananas contain starch, and many of the other fruits used contain pectin. Both risked making the wine difficult to clear in later stages.
P.M. Stirred in the afternoon.

DAY 3: 02-10-01
A.M. The mixture was stirred in the morning.
P.M. The mixture was stirred in the afternoon. A yeast starter bottle was prepared in readiness for the next day.

DAY 4: 03-10-01
A.M. The mixture was stirred in the morning.
P.M. In the afternoon the fruit soup was strained thorough a nylon bag, then twice through muslin to yield 5.5 litres of cloudy pale orange liquid. 4.5 litres was drawn off and the S.G. found to be 1039. From tables there would be around 480g of sugar already in solution (see note), requiring an additional 795g to be added (approx 1275g in total) to make the initial gravity 1095 (possible ABV of 12.7%). In practice 720g was required to raise the gravity to 1095. The cloudiness of the must would probably have made the initial gravity reading tend to be on the high side, and consequentially for the amount of sugar used the wine could possibly have a lower ABV than predicted.

The re-hydrated yeast, 1/2 tsp tannin, 1 tsp nutrient and vitamin B1 tablet were all added to the solution. A demijohn was filled to the shoulder, with the remainder going into a pop bottle ferment.

DAY 5: 04-10-01
A.M. No sign of activity
P.M. Fermentation had begun, although only slowly. Possibly due to the small quantity of yeast added.

WEEK 2: 10-10-01
After an encouraging start fermentation had slowed almost to nothing. It was suspected that the ferment may have stuck, however when the gravity was checked, it was found to be 0.997. This suggested that in actual fact the ferment was finished after only a week! The pop bottle ferment was used to fill the demijohn to the neck. Not entirely convinced that such a rapid yet unspectacular ferment was all it seemed, an additional 50g sugar was dissolved into the wine to promote further fermentation, hopefully ensuring that the wine will be strong enough to keep.

WEEK 5: 04-11-01
The gravity was measured at 994. As the earlier (10-10-01) addition of sugar had all been used a further 50g was dissolved into the wine.

WEEK 9: 08-12-01
Although very slow, the wine was still fermenting.

WEEK 11: 22-12-01
The fermentation had more or less stopped, and clearing had begun. In anticipation of the clearing difficulties experienced with the other 'blended fruit' recipes the wine was filtered and racked for the first time, and a rounded teaspoon of Bentonite added. The demijohn was then filled right to the neck using 500ml of  topping up solution (quite a large quantity was lost in the difficult filtering) with a little fresh yeast and nutrient added. The bottle was then left in a warm room to allow fermentation to recommence.

WEEK 12: 25-12-01
After a couple of days with no discernible activity, the wine had started to slowly bubble oncemore.

WEEK 29: 26-04-02
Thankfully fermentation is coming to and end. The wine is really quite clear. Hopefully another few weeks will see this brew bottled.

WEEK 44: 04-08-02
At long last the wine had cleared and completed fermenting. It was given a quick polish with the VinBrite and after a crushed campden tablet and a teaspoon of sorbate had been added was bottled into green glass.

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.


Upon drinking, quite a reasonable brew! Worth the effort!