Prune Wine
Ingredients
- 1.5 lbs Prunes
- 2.25 lbs Sugar
- 1/4 pint White Grape Concentrate
- 1 Campden Tablet
- 1 gallon Water
- Wine yeast
- Yeast nutrient
- Pectic Enzyme
Place the prunes in a large food grade container together with the water and the pectic enzyme. Stir this mixture and mash up the prunes for 8 to 10 days then strain into another container. Add the grape concentrate, sugar and crushed campden tablet stirring thoroughly to ensure they are well mixed in. Leave for 24 hours in a warm place then add the yeast and nutrient and leave in a warm place again for around 10 to 14 days to ferment, stirring daily. After this time, strain into a demijohn (carboy) and fit an airlock. At this point, move to a slightly cooler place and leave for approximately 2 months for the fermentation to complete.
