Mixed Fruit wine. - By Jackie Holt

Highly recommended by me as proof of the wine is in the drinking !!!

Ingredients

4 lbs of soft fruits*
2 lbs sugar
1 teaspoon yeast nutrient
1 teaspoon acid blend
1 teaspoon pectic enzyme
1 package yeast
Campden tablets
(add one campden tablet for each gallon of wine)

*Use a blend of soft fruits to make up, but not to exceed 4 pounds. You
can
use a combination of different berries. For example: strawberries,
raspberries, black currants, red currants, gooseberries, blackberries,
blueberries, Use your imagination. Make sure the berries are well
ripened.than a total of one pound.

Method/Procedure

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Many Thanks to Jackie Oakwood for sending in this Recipe. If you liked this, we also have a Ciderish and a Nettle Beer recipe.

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Dissolve the sugar in warm water. Wash and clean the fruit. Remove the
hulls
and then crush the fruit and add it along with all ingredients except
the
yeast and pectic enzyme. After 24 hours add the yeast and pectic
enzyme.
Stir daily for 6 days and then let rest for 24 hours to settle. Rack
off the
pulp and sediment into a secondary fermenter. Attach the airlock and
allow
the fermentation to continue. Rack again in 3 weeks.

Note: This recipe is for one gallon of wine. To make more wine, just
multiply all the ingredients by the except the yeast by the number of
gallons you wish to make. One packet of yeast is good for up to five
gallons. If you make more than 5 gallons you should add more yeast.