St Allie
Tech Administrator
- Joined
- Mar 6, 2009
- Messages
- 2,879
- Reaction score
- 15
Camomile, vanilla and honey.(sweet)
For 1 gal
1 box Twinings t bags (16 or 20 in box ?)
2 ltrs white grape juice
1 tsp pectolase
1 tsp nutrient
1/2 t spoon tartaric acid
1 sachet Lalvin 1118 yeast
Sugar to sg 1.080
Boil 2 ltrs of water in a large pan and switch off the heat, add the t bags and allow to infuse for about 15 minutes. Squeeze the t bags and remove, allow the liquer to cool.
Add to the d/j the grape juice, pectolase
nutrient and acid.
Add the cooled liquer and sugar until sg 1.080, add the yeast or starter, cover and allow to ferment down to sg 1.040, add more sugar untill sg 1.060 and again ferment down to 1.040 and increase back to 1.060, then leave to ferment to dry. This should produce about 17% alcohol which is good for a sweet wine.
Once ferment has ceased stabalise with sulphite and sorbate and leave to clear, use finings if you prefer, then sweeten to taste.
Raspberry, Cranberry and Elderflower (Dry fruity light red/rose)
Exactly the same method as above except red grape juice instead of white, sg to 1.090 and no sugar feeding, Lalvin RC212 or 71b yeast and do not back sweeten.
__________________
found on the UK site 'Wines at Home" with lots of good feedback from members who had made it.
For 1 gal
1 box Twinings t bags (16 or 20 in box ?)
2 ltrs white grape juice
1 tsp pectolase
1 tsp nutrient
1/2 t spoon tartaric acid
1 sachet Lalvin 1118 yeast
Sugar to sg 1.080
Boil 2 ltrs of water in a large pan and switch off the heat, add the t bags and allow to infuse for about 15 minutes. Squeeze the t bags and remove, allow the liquer to cool.
Add to the d/j the grape juice, pectolase
nutrient and acid.
Add the cooled liquer and sugar until sg 1.080, add the yeast or starter, cover and allow to ferment down to sg 1.040, add more sugar untill sg 1.060 and again ferment down to 1.040 and increase back to 1.060, then leave to ferment to dry. This should produce about 17% alcohol which is good for a sweet wine.
Once ferment has ceased stabalise with sulphite and sorbate and leave to clear, use finings if you prefer, then sweeten to taste.
Raspberry, Cranberry and Elderflower (Dry fruity light red/rose)
Exactly the same method as above except red grape juice instead of white, sg to 1.090 and no sugar feeding, Lalvin RC212 or 71b yeast and do not back sweeten.
__________________
found on the UK site 'Wines at Home" with lots of good feedback from members who had made it.
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