900g chopped strawberries 1tsp nutrient 4 sliced apples 4.5 litres boiling water 500g seedless raisins ¼ tsp tannin 1 lemon & 1 lime thinly sliced 1½ tsp pectolase

DAY 1: 08-07-03
Boiling water was poured over the chopped fruit and then closely covered overnight whilst it cooled.

DAY 2: 09-07-03
The pectolase was stirred into the now cooled mixture. The softened fruit was mashed a little before recovering.

DAY 3: 10-07-03
The brew was stirred.

DAY 4: 11-07-03
The brew was stirred. A starter bottle was prepared.

DAY 5: 12-07-03
The brew was straining first through nylon, through twice through muslin to remove all solids before being return to the brew bin. The starter was added and stirred in.

DAY 7: 14-07-03
Fermentation was well underway, though not out of control and it was considered safe to pour the brew into a demi-john and sealed with an airlock.

WEEK 9: 15-09-03
The gravity of the now dormant brew was measured and found to be 0.992, indicating all the sugar has been consumed. Thanks to the careful straining in the earlier stages, only a very thin layer of sediment needed to be removed. The wine was racked, then treated with Kwick Clear to try and remove the dense haze that clouded the rose coloured brew.

WEEK 20: 06-12-03
The wine had finally dropped clear, and was racked. A teaspoon of potassium sorbate and a crushed campden tablet were added before being given a final polish with the VinBrite. The wine was left in a demijohn with safety cork to await bottling.

WEEK 37: 02-04-04
The wine was finally bottled.

A particularly good one this. In spite of the lengthy wait in the demi john, after 12 months a fine sediment was deposited in the bottles. Perhaps a little longer to clear before bottling next time?