Mixed Fruit
First place Annual Show 2004 (Ted Jordan)

2lb Tinned Mixed Fruit
1˝lb Bananas
1lt Apple Juice
1lt Grape Juice
1˝lb Sugar
1 tsp Nutrient
1 tsp Pectic Enzyme
1 tsp Tartaric Acid
1 tsp Citric Acid
˝ tsp Tannin
˝ tsp Bentonite
Active yeast

Chop the bananas and simmer in 1 pint of water for 20 minutes.
Dissolve 1 lb of the sugar in a pint of boiling water.
Put the mixed fruit and syrup into a fermentation bucket with the banana mash, gravy and the sugar water. Add the Apple and Grape juice.
When cool add the remaining ingredients.
Initial SG 1080
After 5 days strain into a demijohn, dissolve the remaining sugar in ˝ pint of boiling water, add to demijohn with 2 vitamin B tablets. Make up to a gallon with cooled boiled water. Leave to ferment out.
When fermentation is finished, de-gas, rack as necessary.
Final SG 990 - 994

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First place Annual Show 2002 and Best Wine in Show (Ted Jordan)

4˝ lb. Apples
2˝ lb. Sugar
˝ lb. Raisins
4 Bananas
1 Lemon
1 tsp. Pectic Enzyme
Camden Tablets
1 tsp. Yeast Nutrient

Put 4 pints of cold water and a crushed Camden Tablet into a fermentation bin. Chop the apples into small pieces and put them in the bin together with the raisins. Heat ˝ pint of water in a saucepan, add the chopped bananas and simmer for 20 minutes. Strain through a sieve and add the gravy to the fermentation bin. Dissolve the sugar in 3 pints of boiling water, add this to the pulp, and leave to cool. When lukewarm, add the grated rind and juice of the lemon, the pectic enzyme, yeast, yeast nutrient and a Camden tablet. Cover the bin securely and leave to ferment for 8 or 9 days, stirring and mashing the pulp daily.
Strain the liquid off through a fine mesh bag into a demijohn, top up with cold water, and fit a fermentation lock containing sterilising solution. Put the jar in a warm place until fermentation stops, the wine starts to clear, and the S.G. falls to near 1000. When all signs of fermentation has ceased and the wine clears, rack it into a clean demijohn and add a Camden tablet. Store for several months, racking occasionally until the wine is perfectly clear and ready for bottling. Bottle and leave for 6 – 9 months. 

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Last updated: 15/01/14