Fruit wine summer love

Ingredients for 1 servings:

• 300 g currants, black
• 600 g currants, yellow
• 1,100 g peach(s), (vineyard)
• 500 g pineapple
• 1 kg sugar
• 1 g potassium pyrosulfite and 0.5 g vitamin C
• 1 ml yeast (Burgundy wine yeast) and 10 ml antigel

Instructions

Working time approx. 1 hour; Rest period approx. 14 days; Total time approx. 14 days 1 hour

a recipe for 5-6 liters of wine

Peel the peaches and pineapple and cut into small pieces. Crush the currants and add them to the wine carboy with the other fruit. Add 500g of sugar and Antigel and fill to a volume of 5 liters. Finally, add the wine yeast. Let everything ferment for 1-2 weeks, then press the mash. Add the remaining sugar and return it to the wine carboy. When the fermentation slows down, add more sugar and measure the alcohol content. Once fermentation is complete, add 0.5g of potassium pyrosulfite to the wine. After at most 1 week, skim off the sediment and wait for self-clarification. Before bottling, add 0.5g of potassium pyrosulfite to the wine and 0.5g of vitamin C to the wine.