Fruit Wines and Country Wines from the Garden

Basic Country Wine MethodThe fundamental process applies to virtually any fruit: press or crush 1–2kg of ripe fruit per litre of wine desired; add water to bring to volume; adjust sugar to a starting specific gravity of 1.080–1.100 (for a 11–14% ABV wine); add acid if needed (most fruits benefit from lemon juice or tartaric acid); add pectic enzyme (available from brew shops) to break down pectin and improve clarity; add wine yeast; and ferment for 1–2 weeks. Rack (transfer from sediment…