NECTARINE WINE:-
| Nectarines | 2Kg |
| Sugar | 1Kg |
| Citric Acid | 1tsp |
| Yeast Nutrient | 1tsp |
| All Purpose or White Wine Yeast | |
| Pectic Enzyme | 1tsp |
| Campden Tablets | |
| Water To Produce | 5L |
METHOD:- Stone the nectarines and place the pulped fruit into a plastic bucket. Cover with 3L of boiling water. Add 1 crushed campden tablet and the sugar then stir till dissolved. When cool (20 - 28 deg C) add the pectic enzyme, citric acid, yeast nutrient and the yeast. Cover and allow to ferment for 5 days stirring regularly. After 5 days strain the juice into a 5L bottle and discard the pulp, add the remaining water, fit an airlock and ferment to 990 on the hydrometer. When the wine falls clear, rack 3 times at intervals of about two weeks, adding 1 crushed campden tablet at each racking. Stabilise at the final racking stage with potassium sorbate, sweeten to taste then bottle. Allow to mature for at least 12 months, 24 months will produce a much better result.
With compliments
Tasmanian Home Brewing Supplies 222 Liverpool Street Hobart 62 346230