· 8 lb. Medlars
· 2.5 lbs sugar (you can add half and half honey)
· Pectin enzyme
· Water up to 1 gallon
· 1/2 pint strong black tea (or 1lb of chopped raisins) for tannin
· Campden tablet
· Wine yeast
1. Wash and crush the ripe medlars, place the fruit in a fermentation bucket.
2. Add 1 lb. of sugar and the chopped raisins or tea.
3. Boil half the water and pour over the mixture, making sure the sugar is dissolved, then add an equal quantity of cold water.
4. Add the campden tablet and pectin enzyme.
5. Cover closely and leave for three- five days in a warm place, stirring daily.
6. Strain through a fine sieve (do not press) add the rest of the sugar; a rule of thumb with country wine is, only add as much sugar as you need to reach an SG of 1.080 – 1.085 and that will almost guarantee a dry ferment at 12%.
7. Add the wine yeast, put the mixture into a demijohn and fit an airlock to seal the jar.
8. Store in a warm place and allow the fermentation to work.
9. 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.