Apple Wine 

Mixed windfalls are best.  Do not peel or core them.  Chop them finely using the  juice of 1 lemon to stop them going brown.  Dissolve the sugar in 2 litres of hot water in a bucket, add the apples, acid, enzyme and nutrient and top up to 5 litres.  Make sure the temperature is 20 - 24 ºC and pitch in the yeast.  Cover and ferment for 3 - 5 days making sure you plunge the fruit 3 times a day.  Strain the liquid off and press out as much juice as possible, discarding the pulp, and put in a 5 litre bottle.  Fit an airlock and ferment until the hydrometer reads 990.  When wine falls clear, rack 3 times at intervals of about 2 weeks, adding one crushed campden tablet at each racking. Stabilise wine with potassium sorbate at the final racking, sweeten to taste, then bottle.  Mature for at least 6 months. 

Pear Wine 

Really ripe pears, even sleepy ones are best.  Do not peel or core them.  Chop them finely, being careful to save any juice.  Dissolve the sugar in 2 litres of hot water in a bucket, add the pears, acid, enzyme and nutrient and top up to 5 litres.  Make sure the temperature is 20 - 24 ºC and pitch in the yeast.  Cover and ferment for 3 - 5 days making sure you plunge the fruit 3 times a day.  Strain the liquid off and press out as much juice as possible, discarding the pulp, and put in a 5 litre bottle.  Fit an airlock and ferment until the hydrometer reads 990.  When wine falls clear, rack 3 times at intervals of about 2 weeks, adding one crushed campden tablet at each racking. Stabilise wine with potassium sorbate at the final racking, sweeten to taste, then bottle.  Mature for at least 6 months.

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Tasmanian Home Brewing Supplies  179 Elizabeth Street Hobart 62 346230