Makes one gallon.
|For a medium body wine:
||6 pints Water
|2 -1/4 lbs. Sugar
||1 Campden Tablet, crushed
|1/4 tsp. Tannin
||1 pkg. Champagne Yeast
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which, you may have
Note: Only apples that are firm, ripe and free of any worm
damage should be used.
- Grate rind from 2 grapefruits; exclude any of the bitter
- Peel fruit and separate segments. Place fruit and grated
rind in nylon straining bag.
- Using the nylon straining bag (fine mesh) squeeze and
strain juice into primary fermenter. Tie straining bag
and put into primary fermenter.
- Add warm water and all remaining ingredients, except
yeast. Stir well.
- Cover primary fermenter.
- Wait 24 hours, then add yeast and re-cover primary fermenter.
- Stir daily, check S.G. and press pulp lightly to aid
- When S.G. reaches 1.040 (usually 3-5 days), strain juice
from bag. Then siphon juice into glass container and attach
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Siphon juice off sediment into clean glass
container. Re-attach airlock.
- To aid in clearing, siphon again in 2 months and again,
if necessary, before bottling.
- Allow the wine to age.
To sweeten this wine, at bottling, add 1/2 tsp. stabilizer.
Then, add 1/4 to 1/2 lbs. of dissolved sugar per gallon.