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TABLE WINE RECIPES |
Dry White Table Wine
Members Recipe 2002 National
Supplied by Jackie Jones
Won by Charles Hill
Ingredients
900 grams green gooseberries
1 ltr Apple juice
170 ml white grape concentrate
675 grams Sugar
5 grams Nutrient Salts
1 Vitamin B1 tablet
Pectolytic Enzyme
Gervin No.3 Yeast (or similar)
Water to 4.5 litres
Method
1. Put gooseberries and grape concentrate into bucket with nutrient salts, pectic enzyme, yeast starter and around 1 litre of water .
2. Allow to ferment for 3-4 days, then strain through a nylon bag into a demi-john.
3. Add apple juice and sugar dissolved in 0.5 litre of water.
4. Top up with cold water after initial fermentation subsides.
5. Rack and add campden tablet. Leave for about a month, rack again and/or filter and bottle.
Medium Dry Rose Wine
Members Recipe 2003 National
Supplied by Peter Robinson
Won by Charles Hill
Ingredients
2 lb Peaches
1 lb Apricots
1 lb Redcurrants
1 ltr white grape juice
500 ml red grape juice
1 lb 12 oz Sugar
Pectolytic Enzyme
¼ tsp tannin
Gervin No.5 Yeast (or similar)
Method
1. Wash peaches and apricots thoroughly, remove stones, chop fruit and place in bucket with redcurrants. Cover with boiling water. Allow to cool, add white grape juice, 1lb sugar, nutrient, pectic enzyme and yeast .
2. Allow to ferment for 5 days, stirring regularly, then strain through a bag into a demi-john, squeezing gently.
3. Add remaining sugar, but do not top up completely - leave space for 0.5 ltr.
4. Allow to ferment to dryness, rack, and add campden tablet, stabiliser and the red grape juice to sweeten and colour.
5. Leave for about a month, rack again and/or filter and bottle.
All the fruit is available in July. If made then, it will have about 6 months in bottle before a National show and should be just right for drinking.