Canned Peach, Apricot or Nectarine Wine
Ingredients
- 19 fl oz. canned fruit
- 1 lb sugar
- 1/2 lb malt extract
- 1 tsp citric acid
- 1/2 tsp tannin
- 1 gallon water
- pectic enzyme
- yeast nutrient
- yeast
Save any syrup. Mash the fruit. Boil 2 quarts water and dissolve the sugar and malt extract in it, then put mashed fruit in a polythene bucket and pour the boiled mixture over it. Allow to cool. Add acid, tannin and pectic enzyme. Stir well. Cover and let sit 24 hrs. Pour syrup from cans into fermenting container. Add fruit mixture, yeast and nutrient. Top up with water. Leave for 10 days, stir daily. Then strain out into clean container. Ferment out as you normally would.
