How to Make Wines

Method 1

Crush the fruit by hand in a polythene pail and pour on one quart of  boiled water that has cooled. Mix well. Crush one campden tablet and  dissolve the power in about half an egg cupful of warm water and mix  this with the fruit pulp.  Leave the mixture for one or two hours. A little bleaching will take place  but this is nothing to worry about. After this, take one-third of the sugar  to be used (or approximately one-third) and boil this for one minute in  three pints of water.

Allow this syrup to cool and then stir into the pulp. Then add the yeast (or  nucleus) and ferment for seven days. After seven days, strain the pulp  through fine muslin or other similar material and wring out as dry as you  can. Put the strained wine into a gallon jar and throw the pulp away. Then  boil another one-third of the sugar in one pint of water for one minute and  when this has cooled add it to the rest. Plug the neck of the jar with cotton  wool or fit a fermentation lock and continue to ferment in a warm place  for a further ten days.

At this stage, if you have not a spare jar, pour the wine into a polythene  pail leaving as much of the deposit in the jar as you can. Clean out the  jar, sterilize it and return the wine to this. The remaining one-third of the  sugar may now be boiled for one minute in the remaining pint of water.  When this has cooled, add it to the rest. Refit the lock or plug the neck of  the jar with fresh cotton wool. After this, the wine should be left in a  warm place until all fermentation has ceased.

NOTE: If there is not quite enough space for all of this last lot of syrup,  put the remainder in a sterilized screw-top bottle and store for a few days  in a cool place. This may be added when fermentation has reduced the  level of the liquid in the jar. If you have to do this, don’t forget to refit the  lock.