MULBERRY WINE

  1. 1,5KG'S MULBERRIES
  2. 5KG RAISINS
  3. 1,25KG'S SUGAR
  4. 1 Tsp WINE YEAST NUTRIENT
  5. 1 CAMPDEN TABLET
  6. 1 Tsp NFP PEKTOLASE
  7. 1 BORDEAUX WINE YEAST

WASH THE MULBERRIES. REMOVE THE STALKS. CHOP THE RAISINS. PLACE IN BUCKET AND POUR 20 LITRES OF BOILING WATER OVER THE FRUIT. ADD CRUSHED CAMPDEN TABLET AND ALLOW TO STAND FOR 24 HOURS. ADD HALF THE SUGAR, THE PEKTOLASE, NUTRIENT AND YEAST AND ALLOW TO FERMENT FOR 4 DAYS. STRAIN, ADD THE REST OF THE SUGAR AND STIR WELL. PLACE IN FERMENTATION VESSEL FITTED WITH AN AIR-LOCK. RACK WHEN WINE STARTS TO CLEAR. ALLOW TO FERMENT OUT. BOTTLE IN CLEAN STERILE BOTTLES.

MOERBYWYN

  1. 1,5KG MOERBEIE
  2. 5KG ROSYNTJIES
  3. 1,25KG SUIKER
  4. 1 CAMPDEN TABLET. 1 Tlp NFP PEKTOLASE
  5. 1 Tlp NFP WYNGIS NUTRIENT
  6. 1 BORDEAUX WYNGIS

WAS DIE MOERBEIE EN VERWYDER DIE STOKKIES. VOEG KOKENDE WATER EN VERGRUISDE CAMPDEN TABLET BY EN LAAT STAAN VIR 24 UUR. VOEG DIE HELFDE VAN DIE SUIKER, DIE PEKTOLASE, NUTRIENT EN WYNGIS BY EN LAAT VERMENTEER VIR 4 DAE. SKEI DIE SAP VAN DIE MOES EN PLAAS DIE SAP BY DIE RES VAN DIE SUIKER EN ROER DEEGLIK. PLAAS IN 'N VERMENTEERINGS BOTTLE, UITGERUS MET 'N LUGPROP EN LAAT UITVERMENTEER. BOTTEL IN SKOON STERIEL BOTTELS.


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