It should be stressed that only sound fruit should be used. It is simply not worth using damaged fruit and running the risk of producing a wine with off-flavours. If the risk does seem worth taking then add 1-2 Campden tablets per gallon/4.5 litres to kill off any bacteria 24 hours before the yeast is added. Care should always be taken to see that the ingredients are properly washed – with fruit and flowers it is perhaps obvious to remove dust, insects, etc. but it is equally important with grain, and even with dried fruit, which though packed and marked ‘washed’ contains a mineral oil which will affect the fermentation.
© 1978 Mary Norwak estate. All rights reserved.