1) Gather you apples, try to get lots of different varieties of apples.
2) Wash and sterilise apples with weak solution of metabisulphite.
3)Chop apples. You can hire equipment to help
5) Extract the juice into sterilised container
Making a gallon of Rhubarb winewith Robert Tarn
1)Sterilise bucket with weak solution of metabisulphite.
2)Chop bananas into a pan an simmer in 2 pints of water for no more than 10 min
3)Into bucket add Rhubarb, Raisins, Juice of an Orange, Grape juice, Sugar, Liquid only strained from bananas, 1 crushed Campden tablets, Pectolase and fill bucket with water to 1 gallon. Leave for 24 hours to allow the Campden tablet to disperse
4)Prepare yeast starter as instructed on packet 5) Add yeast and nutrient to bucket stir and cover bucket.
7) Strain the contents of the bucket into a sterile demi-john.
8) Leave to ferment out for 10-14 days. 9) At the end of fermentation add a crushed campden tablet and leave for at least a couple of days to let the lees settle at the bottom of the jar.
13) Bottle label and cap wine.
6) Add a wine yeast and a Air lock and leave to ferment.
7) When fermentation has finished and it has dropped clear Sterilise the bottles
8) Put a level teaspoon of sugar in each bottles.
9) Fill Bottles
10) Put metal tops on each bottles
11) Leave for second fermentation and to mature (about 6 months)
Ingredients:- 6lb (2.7 kg ) Rhubarb stalks with ends removed so no oxalic acid is present.Chop into 1"(2.5cm) pieces and freeze to extract juice. 1 Juice of a Orange 3lbs (1.36kg) Sugar Gervin Yeast no. 3 Nutrient to feed yeast 2 Litres of White grape juice 4 oz (100g) Raisins chopped. 2lbs ( 0.9gk) Bananas Campden tablets Pectolase Finings
6) Stir contents 2 to 3 times a day for 6 days to break the crust that forms.
10) Syphon the wine off the dead yeast and top up to 1 gallon with boiled cooled water. Add finings as instructed on packet. 11) Leave till it clears and then syphon the wine off the lees again.