GRAPE WINE

  1. 2KG GRAPES
  2. SUGAR (AS PER TABLE ON PREVIOUS PAGE)
  3. 1 NFP WINE YEAST
  4. 1 CAMPDEN TABLET
  5. 1 Tsp NFP PEKTOLASE
  6. 1 Tsp WINE YEAST NUTRIENT
  7. WATER TO MAKE UP TO 25 LITRES

DAY 1: WASH GRAPES WELL, MASH IN OPEN BUCKET, CRUSH CAPMDEN TABLET, DISSOLVE IN HOT WATER AND POUR OVER GRAPES. COVER WITH CLEAN CLOTH.

DAY 2: ADD PEKTOLASE.

DAY 3: ADD YEAST, NUTRIENT AND SUGAR.

KEEP COVERED AND STIR TWICE DAILY FOR 5 DAYS. STRAIN AND PLACE LIQUID IN FERMENTATION VESSEL, FITTED WITH AN AIR-LOCK. RACK WHEN WINE BEGINS TO CLEAR. WHEN CORRECT S.G. READING IS REACHED, BOTTLE IN CLEAN AND STERILIZED BOTTLES.

DRUIWE WYN

  1. 2KG DRUIWE
  2. SUIKER (SIEN TABEL OP VOORIGE BLATSY)
  3. 1 CAMPDEN TABLET
  4. 1 WYNGIS
  5. 1 Tlp PEKTOLASE
  6. 1 Tlp NFP WYNGIS NUTRIENT
  7. WATER OM TOT 25 LITERS OP TE MAAK

DAG 1: SPOEL DRUIWE DEEGLIK AF. DRUK STUKKEND EN PLAAS IN EMMER. MAAK TOE MET SKOON LAP. VOEG EEN CAMPDEN TABLET, FYN GEDRUK IN WARM WATER, BY.

DAG 2: VOEG PEKTOLASE BY.

DAG 3: VOEG WYNGIS, NUTRIENT EN SUIKER BY.

HOU EMMER TOE ONDER LAP EN ROER TWEE MAAL DAAGLIKS VIR 5 DAE. SKEI DIE SAP VAN DIE MOES. PLAAS DIE SAP IN A FERMENTEERINGS BOTTEL WAT MET ,'N LUGPROP TOEGERUS IS. TAP OOR WANNEER WYN BEGIN OM TE VERHELDER. BOTTEL IN SKOON, STERIEL BOTTELS WANNEER S.G. LESING DID AANDUI.


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