- Sanitize all equipment and utensils with bisulfite solution. (See note at end of directions for making a bisulfite solution.)
- Put straining bag in fermenter, add fruit and tie off bag.
- Add all ingredients as directed on can label, excluding those with an * which will be added later. Add solution of sodium bisulfite (not powder form) and stir well to make sure sugare is dissolved.
- Cover with a damp cloth or fine mesh fabric and let sit over night to allow SO2 to be released.
- Sprinkle yeast on top of "must" (unfinished wine). Termperature should be between 70 - 80F.
- Next day, gently stir top half of must, mindfule not to stir sediment at bottom. Repeat daily until specific gravity lowers to 1.040 (4 or 5 days).
- When gravity reads 1.040, remove bag of fruit. Press and strain juice from pulp and discard pulp. Rack must into secondary vessel, top up with water to minimize air space. Attach fermentation lock.
- Rack wine again (3 to 4 weeks) when gravity reads 1.010 to 1.000. Add 1 crushed Campden tablet per gallon of must.
- After wine is clear (2 or 3 months) stabilize with potassium sorbate to prevent renewed fermentation, sweeten to tast if too dry. Enhance flavor and aroma with natural fruit flavor at this time if desired. Bottle.
- Wine can be consumed at this point but will benefit with aging of 6 months to one year.
- Directions for making solution of Bisulfite
- Dissolve 5 tsp. of Sodium or Potassium Bisulfite in 1 cup (8 oz.) of water. You may substitute 1 tsp. of this liquid solution whenever the recipe calls for 1 crushed Campden tablet.