F
fatman stu
Guest
This is an adaptation of a recipe by B.C.A. Turner.
It is a very simple and cheap recipe but I was sufficiently impressed with the end result that I would like to share it with you all.
1 litre carton Del Monte 100% pure orange juice.
1 litre carton Tesco’s pure pressed white grape juice.
1½ lb sugar.
1 tsp nutrient
G.P. yeast
½ tsp tannin
1 tsp Pectic Enzyme
1 tsp glycerine
Water to 1 gallon
Desolve sugar in a pint or so of boiling water.
Stir all the ingredients into 1½ pints cold water till well mixed and aerated.
Top up to 1 gallon, check initial S.G. which should be about 1.090 and adjust if necessary.
Ferment as usual under air lock. Rack at 1.000 (or ferment to dry and back sweeten) and add 1 crushed Campden tablet plus potassium sorbate.
Clear as per usual and bottle, the wine is ready for immediate consumption but will improve with time.
Serve this medium dry wine slightly chilled. It has a pleasant fruity nose, an attractive orange tint and good mouth feel thanks to the added glycerine.
Enjoy Wink
Cheers, only bit I'm not too sure about, how do you clear as normal. I've only made 1 batch of wine and it had all the ingredients in with it.
Thanks