Nectarine wine

4 lbs nectarines
2 lbs finely granulated sugar
1-1/2 tsp acid blend
1/2 tsp pectic enzyme
1/8 tsp grape tannin
3/4 gallon water
1 tsp yeast nutrient
1/4 tsp potassium metabisulfate
1/4 tsp wine yeast

Chop nectarines and discard the stones. Put fruit into straining bag add all ingredients except yeast and mix. Let set loosely covered overnight. Pitch in yeast. 

Stir daily for seven days. On the seventh day squeeze juice from fruit bag and discard contents. Seal primary bucket, affix airlock, let ferment one week. Rack wine to carboy, (optional add 2 TBSP bentonite solution if extremely murky) then affix airlock. Let set a week then rack again to a clean carboy – repeat this one week racking until wine is nice and clear. 

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