NECTARINE WINE
3 1/2 lb / 1,350 grams nectarines
3 lb / 1,350 grams sugar
3 lemons
1/2 pint strong black tea
Pectin enzyme
Water up to 1 gallon
Yeast nutrient
Wine yeast
METHOD - WHAT TO DO
Stone the nectarines and place in a fermentation bucket, together with the sugar. Pour over the boiling water and stir well to dissolve the sugar and break down the fruit. When cool add the lemon juice, strong tea, pectin enzyme and yeast nutrient. Add the wine yeast and cover and leave for six days. Strain with a fine sieve and put into a demijohn and fit an airlock to seal the jar.
Store in a warm place and allow the fermentation to work. When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave. When the wine is clear and stable siphon into bottles.