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AFTER DINNER WINE RECIPES |
Red After Dinner Wine
Members Recipe 2007 National
Supplied by Chris Jones
Won by Charles Shelton
Ingredients
3 lb Elderberries
2 lb Blackberries
1 lb Damsons (If not available use Black Plums)
4 oz Raspberries
50 oz Sugar
Pectolytic Enzyme
Gervin No.3 Yeast (or similar)
Method
1. Liquidise the fruit in the minimum of water.
2. Place the resulting slurry in a small plastic bucket, add two teaspoons of sulphite solution and Pectolytic enzyme.
3. Cover the container and leave it 12 to 24 hours in a warm place. Add 1 lb of sugar and the yeast, allow to ferment for 7 days.
4. After 7 days strain into a demijohn. The demijohn should only be about half full at this stage.
5. Now make a sugar syrup with a bag (1kg) of sugar dissolved in 2 litres of hot water.
6. Check the S.G. of the must; if it is below 1.030 add half the sugar syrup to the demijohn.
7. Allow the fermentation to continue for a further 7 days before checking the S.G. again. If it is now below 1.020 add half the remaining sugar syrup.
8. Continue this process until all the syrup has been used, finally topping up with water. Allow the must to ferment until all activity ceases.
9. Rack and clear the wine in the usual way. If necessary, sweeten with red grape concentrate.