PEACH / APRICOT / MAROELA WINES

  1. 1,5 KG'S FRUIT
  2. 1,25KG'S WHITE SUGER
  3. 0.5KG BROWN SUGAR
  4. 1 Tsp NFP CITRIC ACID
  5. 1/4 Tsp NFP GRAPE TANNIN
  6. 1 Tsp NFP PEKTOLASE
  7. 1 NFP WINE YEAST
  8. 1 Tsp NFP WINE YEAST NUTRIENT
  9. WATER TO MAKE UP TO 25 LITRES

DAY 1: WIPE AND STONE FRUIT. COVER WITH BOILING WATER AND LEAVE TO STAND OVERNIGHT.

DAY 2: ADD PEKTOLASE AND STIR WELL..

DAY 3: STRAIN WELL AND PLACE JUICE IN FERMENTATION VESSEL. ADD SUGAR, CITRIC ACID, TANNIN, NUTRIENT AND YEAST. FIT AIR-LOCK TO JAR AND ALLOW TO FERMENT. RACK WHEN WINE BEGINS TO CLEAR.

YEAST RECOMMENDATIONS: PEACH & MAROELA - TOKAJ YEAST. APRICOT - SHERRY YEAST.

PERSKE / APPELKOOS / MAROELA WYN.

  1. 1,5KG VRUGTE
  2. 1,25KG SUIKER
  3. 5KG BRUIN SUIKER
  4. Tlp NFP TANNEN
  5. 1 Tlp NFP PEKTOLASE
  6. 1 Tlp NFP WYNGISNUTRIENT
  7. 1 Tlp NFP CITRIC ACID
  8. 1 NFP WYNGIS
  9. WATER OM TOT 25 LITERS OP TE MAAK

DAG 1: WAS DIE VRUGTE EN VERWYDER DIE PITTE. DEK MET KOKENDE WATER.

DAG 2: MENG DIE PEKTOLASE MET 'N BIETJIE WARM WATER EN VOEG BY.

DAG 3: SKEI DIE SAP VAN DIE MOES, PLAAS DIE SAP IN 'N FERMENTERINGS BOTTEL, VOEG DIE SUIKER, TANNEIN, CITRIC ACID, WYNGIS EN NUTRIENT BY. PLAAS DIE LUGPROP OP DIE BOTTEL. TAP OOR WANNEER DIE WYN BEGIN OM TE VERHELDER. LAAT UITGIS EN BOTTLE IN SKOON STRIEL BOTTELS.

WYNGIS AANBEVELINGS: PERSKE & MAROELA - TOKAJ WYNGIS. APPLEKOOS - SHERRY WYNGIS.


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