Just 4 u
Ingredients:
4 lb. plums or greengages Yeast
½ lb. barley Yeast nutrient
4 lb. preserving sugar 1 tablespoon Pectozyme
1 gallon water
Method:
Grind the barley in a mincer and cut up the fruit, putting both into a crock.
Pour over them the boiling water, cover closely, and leave for four days, adding the Pectozyme
when cool. Stir daily. Then strain through muslin on to the sugar, add the yeast nutrient,
and stir till all is dissolved. Then add the yeast (preferably a Burgundy wine yeast, but
failing that a general-purpose wine yeast or a level teaspoonful of granulated yeast). Keep
closely covered in a warm place for a week, then pour into fermenting bottle, filling to
bottom of neck, and fit air lock. Siphon off for the first time when it clears but do not
bottle until assured that fermentation has completely finished.
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