Instructions for fermenting Fruit mashes with Prestige yeast.
For 25 litres
1. Add your fruit into a 25-30 litre clean plastic bucket and add 5 litres of boiling water. Now add 3kg sugar and stir for 2-3 minutes then leave to cool. Once the liquid temperature has dropped to 50C add Pectolase enzyme and stir well.
2. After 1 hour, top up to 18 litres with cold water, stir well for 2 minutes - then wait to the liquid temperature has dropped below 25 C. The ph should be adjusted to between 4-5 (add 1/4 teaspoon chalk per k g of fruit.) Now add the yeast and stir well.
3. After 3 days fermentation, remove the fruit using a straining bag. ensure you squeeze the straining bag tightly to release all fruit juice.
4. Separately dissolve another 4kg sugar into 4.5 litres hot water. Once dissovled, wait until the temperature drops below 30 C before adding into the fermenter
5. Ferment for 7-10 days at as near to 20C liquid temperature as possible until fermentation stops.
6. Discard heavy sediment and add clearing agent to liquid and leave for 2-3 days. Siphon liquid again from heavy sediment, now the crystal clear liquid can be distilled. (in counries where distillation is legal) Unclear mash will give a bad taste.
For more detailed information on fermenting Fruit Mashes with Prestige yeast go to http://partyman.se/fruitmash.html
