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For 1 Imperial gallon
4 cups of Wild Berry red grape concentrate
12 cups of warm (not hot!) water
3 Tablespoons of dried bananas
3 Tablespoons of dried elderberries
2 cups of white granular sugar
1/2 tsp yeast energizer
1 tsp of acid blend
1campden tablet
Port yeast
2 cups of white granular sugar
(to be added in 2 stages)
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Prepare port yeast as per insrtuctions on package
Separate bananas and mix all ingredients except wine yeast in
primary fermenter. When must is cool (70-75 F) add yeast. Cover
with plastic sheet. Stir gently once a day. When specific gravity
is 1.040 withdraw 4 cups of must and dissolve additional 1 cup
of white sugar. Stir into primary fermenter. When specific gravity
is 1.030 strain out elderberries and bananas and siphon into a
gallon jug. Attach fermentation lock. Wine should not be left
in primary fermenter for more than 7 days.
When specific gravity is 1.010 another cup of sugar can be dissolved
as before and added. Rack when fermentation has stopped and top
up if necessary with cool pre-boiled water. Fine finished wine
with Sparkolloid. Sweeten to taste with sugar syrup. Fortify with
2 oz of brandy per 750 ml bottle.
Age 1 year.
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