|Our minuscule freezer|
I weighed the fruit this morning and left it to defrost a little before returning to it this afternoon. Once it was in the bucket I poured over half a pint of boiling water to aid its defrosting and mashed it all with a potato masher. Meanwhile I boiled 3 lbs of sugar in five and a half pints of water and poured this over the mashed fruit. I put in a teaspoon of pectolase later the same night, and added the yeast and a teaspoon of nutrient the next morning.
In fact, it was apparent the next morning that there would be no bubbling over disasters so I filled the gap from the bottle and I now have a demijohn at capacity.
|The wine in its demijohn|