Nick Truman's Ferrari and Wine Making Website

Place all the fruit and lemon rinds in a mashing vessel and pour on seven pints boiling water. When cool add the fruit juice, one teaspoonful of pectozyme and one Campden tablet and steep for three days, stirring twice daily. Strain and press, then stir in 2 Ib. sugar, the nutrient and the fermenting yeast. Add a further seven pints water to the fruit mash and when cool add a further teaspoonful of pectozyme and another Campden tablet. Again stir twice daily for three days then strain and press finally. Stir in another 3 Ib. sugar and add this liquor to the fermenting wine. Continue the fermentation by adding 8 oz, sugar in three further doses each time the gravity falls below 1.010. When fermentation is finished rack and mature in the usual way and in due course you will have two gallons of a rich and full-bodied wine of very pleasing character. Don't forget that two gallons is equal to a dozen bottles of wine!