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some recipes suggest using 250g minced barley, which gives a sherry flavour. It's not needed.
Greengage Wine (Chardonnay-ish)
4lb greengages (or other plums) (mine were frozen)
1 litre white grape juice
1.5 kilo sugar
1 tsp citric acid (or juice of 1 lemon)
1 tsp pectolase
1 tsp nutrient
yeast for a white wine
(original recipe said 1 tsp tannin, but plums are naturally high in tannin so I left it out)
In a fermenting bin, pour 5 pints boiling water over the fruit & leave overnight, then add everything else the next day. Check SG (should be about 1090).
Leave to sit for 1-3 days, stirring daily, then strain into a demijohn, adding another half tsp of pectolase
Ferment as usual. When it stops bubbling, rack into a clean DJ, add one campden tablet and one potassium sorbate tablet (not sure if both are strictly necessary, I just used Campden)
Leave about a month to clear before racking again.
Bottle when sparkling clear.
This is really nice after maturing for a year
Greengage Wine (Chardonnay-ish)
4lb greengages (or other plums) (mine were frozen)
1 litre white grape juice
1.5 kilo sugar
1 tsp citric acid (or juice of 1 lemon)
1 tsp pectolase
1 tsp nutrient
yeast for a white wine
(original recipe said 1 tsp tannin, but plums are naturally high in tannin so I left it out)
In a fermenting bin, pour 5 pints boiling water over the fruit & leave overnight, then add everything else the next day. Check SG (should be about 1090).
Leave to sit for 1-3 days, stirring daily, then strain into a demijohn, adding another half tsp of pectolase
Ferment as usual. When it stops bubbling, rack into a clean DJ, add one campden tablet and one potassium sorbate tablet (not sure if both are strictly necessary, I just used Campden)
Leave about a month to clear before racking again.
Bottle when sparkling clear.
This is really nice after maturing for a year
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