Bakeapple/Cloudberry Wine
Recipe for 1 Imperial gallon
4 lbs bakeapples (also called cloudberries)
3 lbs sugar
1 tsp yeast nutrient
1/2 tsp yeast energizer
1/2 teaspoon of tannin
1/2 teaspoon of pectic enzyme
2 packages of Lalvin EC-1118 yeast
Water to make up 1 gallon
First it is advisable to make a yeast starter, by using the juice from one orange and 1 cup of cold water. put this in a sanitized wine bottle with your yeast. Shake vigorously to aerate. plug the top with some paper towel. When you see signs of activity in the starter, get your berries and crush them in a plastic bucket, add 10 cups of water and 1 campden tablet. Cover and leave for 24 hours. Add the remaining ingredients and yeast starter and ferment for 4 days on the pulp. Stir twice a day, keeping it covered in between. Strain off into a gallon jar and fix airlock. Top up with pre-boiled cool water when the initial fermentation slows down. Ferment to dryness (about 1 month at 75º F), rack into another jar and top up with cooled pre-boiled water. Fix airlock. Let mature racking every 3 months for up to a year. Sweeten before bottling adding 1/2 cup of wine conditioner or to suit your own taste.
This makes a magnificent, strong, full bodied dessert wine.