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Recipe for 1 Imperial gallon
2 lbs. partridge berries (lignonberry)
500 ml grape concentrate.
2.5 lbs granulated sugar
1 gallon warm water
1 tsp yeast energizer
1 tsp yeast nutrient
1/2 tsp. pectic enzyme powder.
1 campden tablet
Lalvin K1V-1116 wine yeast.
2 tablespoons of chalk
Starting gravity should be 1.080 - 1.090
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METHOD:
Crush the berries and put all the ingredients, except the yeast
and pectic enzyme powder, in a primary fermenter. Add warm water
and stir to dissolve sugar. Cover with a plastic sheet. When cool
(70-75 F.) prepare the yeast and add. Stir daily for 5-6 days
or until specific gravity falls to 1.040. Strain out fruit pulp
and press. Siphon into gallon jars or carboy. Top up with cooled
pre-boiled water and attach a fermentation lock. Rack in 3 weeks
and again in 3 months. When wine is clear and stable, add 1 campden
tablet per gallon and bottle.
This will be a strong medium sweet wine.
Age 1 year.
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