Ingredients.
1 x 900 g 2lb Christmas pudding
1 x 411 g tinned peaches
3 x small oranges (juice only)
2 x 1 litre cartons of white grape juice
500 g bag of mixed dried fruit
1000 g 2 lb sugar ( not fixed) to SG 1.130 approx (after 24hrs)
2 tsp of pectolase
1 tsp pf Bentonite
1 Vitamin B1 tablet (crushed)
1 1/2 tsp yeast nutrient
1 camden tablet (crushed) or 5ml sulphite solution
1/2 tsp of potassium sorbate (stabaliser/ yeast stopper)
1 pkt of Gervin GV4 high alcohol yeast (purple label)
The original thread I got the recipe from
Well, after scooping of a layer of fat /butter when the preperation cooled, to sieving the bits of cake out of the fermented brew.... a few drops of issinglass later and we now have a very fine wine.
I brewed this to 1.25 gallons to allow for all the loss from sieving and racking and ended up with 7 bottles ~ 750ml @ 18% abv
I backsweetened with 200g of sugar for the full batch and I must say it is a very pleasing wine.
I'll be buying up a few reduced price xmas puds in the new year and making a big batch of this up to give out as presents next year.
