On Sat, 30 Jul 2011 Adrian Brentnall wrote:

Simpler the recipe the better - 4lbs of fruit to 1 gall water, some
pectolytic enzyme helps the fruit to break down and release the juice.
Sugar as above, yeast to get things started.

I don't use a pectolytic enzyme any more as the yeast itself breaks the
fruit down eventually.

David

--
David Rance writing from Caversham, Reading, UK
http://rance.org.uk