Peach Wine

• 3 lb/1.5 kg fresh peaches
• 1 teaspoon pectic enzyme

Wipe the peaches and remove the stones. Place the fruit in a bucket, and with thoroughly-washed hands, squeeze the peaches until well-mashed. Add 1 Campden tablet, cover the peaches with boiling water, and leave overnight. The next day stir in the pectic enzyme, replace the cover and leave for 24 hours. On the third day, strain through muslin and add the citric acid, tartaric acid and tannin. A