1.5kg damsons
1.5kg sugar
1/2 tsp yeast
pectic enzyme
1 gallon water
Ferment for 2 weeks or until the bubbling slows, bottle and release pressure frequently until the wine stabilises
Home and business computer services
1.5kg damsons
1.5kg sugar
1/2 tsp yeast
pectic enzyme
1 gallon water
Ferment for 2 weeks or until the bubbling slows, bottle and release pressure frequently until the wine stabilises
2kg sugar
300g frozen strawberries
1kg raspberry jam
500g blackberry jam
2 sliced lemons
2 tsp yeast
Top up to 4 gallons with water
Ferment for 2 weeks or until the bubbling slows, bottle and release pressure frequently until the wine stabilises