How to Make Wines

METHOD 2

METHOD 2
Crush the fruit in a polythene pail and add one quart of boiled water that  has cooled. Mix well. Crush one Campden tablet and dissolve the powder  in about half an egg cupful of warm water and mix this with the fruit  pulp. Leave the mixture in a cool place for twenty-four hours, stirring  twice during that time. Strain through fine muslin or other similar  material and squeeze gently but not too hard. Discard the fruit pulp.

Then boil one-third of the sugar in half a gallon of water for one minute  and allow to cool. Mix this with the juice and return the lot to the  polythene pail. Then add the yeast (or nucleus), and ferment for ten days.  After this, pour the top wine into a gallon jar leaving as much of the  deposit behind as you can. Boil another one-third of the sugar in half a pint of water for one minute and when it is cool add it to the rest. Plug the  neck of the jar with cotton wool or fit a fermentation lock and ferment in  a warm place for fourteen days.