Current Processing is 7 days.

Sherry Type Wine 2

A sweet sherry type wine.

  • 450g of Raisins,
  • 2.8 litres of Fresh apple juice
  • 1 tsp of Pectolase
  • 1 tsp of Citric acid
  • 1 of Campden tablet
  • 1.1 litres of Water
  • 1.2Kg of Sugar
  • 0.57 litres of White grape juice concentrate
  • 1 tsp of Yeast nutrient
  • Sherry yeast
  • Heavy sugar syrup
  1. Chop the raisins into small pieces and put them in a fermentation vessel. Add the apple juice, pectolase, acid and a crushed campden tablet. Cover and leave for 24 hours.
  2. Heat the water and dissolve in 1kg of sugar, the grape juice concentrate and yeast nutrient. Allow to cool to 27°C and add to the apple juice. Add the active yeast, cover and ferment for 6 days stirring twice a day. Strain the must and dissolve the remaining sugar in the juice.
  3. Pour into a clean jar and fill to within an inch of the bung. Attach airlock and bung. Ferment at 18°C until the gravity is 1.005.
  4. Feed the wine with the heavy sugar syrup.
  5. Rack into a clean demijohn and store.