PLUM WINE

  1. 3KG'S STONED PLUMS
  2. 1 BORDEAUX WINE YEAST
  3. 1,5KG'S SUGAR
  4. 1 Tsp NFP PEKTOLASE
  5. 1 Tsp NFP WINE YEAST NUTRIENT

PLACE THE CURRANTS/PLUMS IN A LARGE BUCKET AND CRUSH. BOIL THE SUGAR IN 20 LITRES OF WATER AND POUR, BOILING, ONTO THE FRUIT. ALLOW TO COOL TO 28 DEGREES CELSUIS AND ADD THE PEKTOLASE. ALLOW TO STAND FOR 24 HOURS. ADD THE YEAST AND NUTRIENT, COVER WITH A CLEAN CLOTH AND ALLOW TO FERMENT FOR 5 DAYS, STIRRING DAILY. STRAIN AND PLACE LIQUID INTO A FERMENTATION VESSEL FITTED WITH AN AIR-LOCK. RACK WHEN NECESSARY. BOTTLE IN CLEAN STERILE BOTTLES.

BOTH WINES SHOULD BE ALLOWED TO AGE FOR AT LEAST SIX MONTHS, BUT THE PORT, IF LEFT FOR SOME YEARS, WILL DEVELOP INTO A "TAWNY PORT".

PRUIMWYN

  1. 3KG PRUIME SONDER PITTE
  2. 1 BORDEAUX WYNGIS
  3. 1,5KG SUIKER
  4. 1 Tlp NFP PEKTOLASE
  5. 1 Tlp WYNGIS NUTRIENT

PLAAS DIE KORRENTE/PRUIME IN 'N GROOT EMMER EN DRUK FYN. KOOK DIE SUIKER IN 20 LITERS WATER EN VOEG KOKEND BY. LAAT AFKOEL TOT 28 GRADE SELSUIS EN VOEG DIE PEKTOLASE BY. LAAT STAAN VIR 24 UUR. VOEG DIE WYNGIS EN NUTRIENT BY, MAAK TOE MET 'N SKOON LAP EN ROER DAAGLIKS VIR 5 DAE. SKEI DIE SAP VAN DIE MOES EN PLAAS DIE SAP IN 'N VERMENTEERINGS BOTTLE TOEGERUS MET 'N LUGPROP. TAP OOR WANNEER NODIG. BOTTEL WANNEER VERMENTERING KLAAR IS IN SKOON STERIEL BOTTELS.

ALBEI WYNE BEHOORT VIR TEN MENSTE SES MAANDE STAAN VOOR DIT GEDRINK WORD. DIE PORT SAL NA 'N PAAR JAAR IN 'N "TAWNY PORT" ONTWIKKEL.


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