fruit Wines, Sherries, and/or Meads

• 4 lbs pitted dates
• 1/2 lb chopped or minced golden raisins or sultanas
• 1-1/2 cups dried black currants, cranberries or cherries
• 1 lb demerara or light brown sugar
• 2 medium oranges
• 2 small lemons
• 1/4 tsp pectic enzyme
• 1 crushed Campden tablet
• pinch (1/8 tsp) of tannin
• 71/4 pts water
• 1 tsp yeast nutrient
• 1 packet wine yeast

Bring 2 quarts of water to a rapid boil. Meanwhile, chop or mince dates, raisins and selected dried fruit and add to primary. Pour boiling water over contents of primary. Cover primary and set aside for 12 hours. Combine remaining water and sugar and stir until sugar is completely dissolved. Stir into primary with juice from lemons and oranges, crushed Campden, tannin, and yeast nutrient. Recover and set aside another 12 hours. Stir in pectic enzyme and cover once again. After additional 12 hours, add activated yeast and recover. Stir twice daily for one week. Strain through nylon straining bag, squeezing pulp well to extract flavors. Transfer liquid to secondary and fit airlock. Rack only after all signs of fermentation are past, top up and refit airlock. Set aside until wine clears and then rack. Stabilize, sweeten to taste, top up, and refit airlock. After 10-14 days, bottle. Age 2 years. Continues to improve with additional ageing. [Author’s own recipe]