Current Processing is 7 days.

White Wines by Competition Class

Recipe 1

      • WHITE TABLE WINE DRY
      • 1 litre of Apple Juice
      • 1½ litres of White Grape Juice
      • 1 teaspoon of Tartaric Acid
      • 1 teaspoon of Pectic Enzyme
      • ¼ teaspoon of Tannin
      • ¼ teaspoon Minavit Nutrient
      • 1 Vitamin B1 Tablet
      • Sugar to 1085 S.G.
      • Gervin Number 5 Yeast

Recipe 2

      • WHITE TABLE WINE DRY
      • 1 by 8oz tin of Frozen Orange Juice
      • 2 by 8 oz tins of White Grape Juice Concentrate
      • 1 teaspoon of Pectic Enzyme
      • ¼ teaspoon of Minavit Nutrient
      • ¼ teaspoon of Tannin
      • 1 Vitamin B1 Tablet
      • Sugar to 1085 O.G.
      • Gervin Number 3 Yeast
      • As the specific gravity drops feed in a further 12 ounces of sugar in stages.

Recipe 3

    • WHITE SOCIAL WINE
    • 2 litres White Grape Juice
    • 28 oz Tinned Peaches
    • 1 lb Sultanas
    • 1 lb Bananas
    • I teaspoon of Pectic Enzyme
    • ¼ teaspoon of Minavit Nutrient
    • 1 Vitamin B1 Tablet
    • 1 lb Granulated Sugar
    • Gervin Number 3 Yeast

After about five days of pulp fermentation in a bucket the wine should be transferred into a demijohn and the initial 1lb of sugar should be added. As the specific gravity drops feed in as much extra sugar as can be fermented out. Use sugar if necessary to sweeten to a final gravity of between 1030 and 1040. This wine should preferably be matured for one year.