This wine was entirely unplanned. My wine making muscles have been twitching over the last week. We are now at 8th June and there are no hints of elderflowers or roses, and the gooseberries are a long way from ripe. I knew I wanted to rack my Kiwi fruit wine today, and I always like to do two processes at the same time to make efficient use of my sterilising solution. Therefore, when I walked into Noshis for our weekly fruit and veg shop, and saw they were selling manky peaches and bananas past their first flush of youth off cheap, I siezed the moment.
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| Manky fruit in soft focus |
I made this wine five years ago and remember it as being rather lovely. However, buying ingredients in the summer does feel like cheating - so once every five years is probably about right. In all I bought six peaches (for a pound) and five bananas (for 60p) and added a sixth banana from our fruit bowl. In weight this accounted for a pound and a half per fruit, after getting rid of stones and skins. This may not be enough. Last time I had twice the peaches but two thirds the bananas. We shall see.
I chopped the peaches, discarding the stones, and put the fruit in the bucket with 3 lbs sugar. I peeled and chopped the bananas and put these in a pan with 2 pints of water. This was brought to the boil and I simmered it for 15 minutes. During this time I mashed the peaches and sugar. Then I poured the bananas and water into the bucket and gave it all a good stir. A couple of hours later I added four pints of boiling water and left it overnight. The yeast and a teaspoon each of nutrient and pectolase went in on Sunday morning.
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| Peaches and sugar in the bucket |
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| 'Attractive golden yellow' or 'Dishwater grey'? |
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