Preparation

The methods of preparation vary with the kind of wine being made. In most wines it is sufficient to wash the fruit, to break it up into small pieces and to pour boiling water on it. This mash is then left for a few days to soak so that the colour, flavour and goodness can be extracted. If any if the fruit is over-ripe, and in any case as a precaution against infection, it is a good rule always to add 1 Campden tablet per gallon. A pectic destroying enzyme will assist the process of extraction and help to produce a clear wine. While your fruit is soaking, or before, you will need to prepare your yeast.