Golden Medium Sweet White Wine

At the 2007 AGM of NAWB it was suggested that the 2008 show include a special recipe to mark the occasion of the 50th Annual National Show. The recipe for this is below.

• 2 lb Peaches
• 1 lb 8 oz Apricots
• 4 oz Clear Honey
• 1 litre of White Grape Juice
• 1 litre of Apple Juice
• Nutrient, Pectic Enzyme, Bentonite, Yeast
• 1 lb 8 oz White Sugar
• 8 oz Soft Brown Sugar
• Gervin Sauternes Yeast

Wash, stone and chop the fruit. Place in the bucket, cover with water, add a Campden Tablet and leave for 24 hours. Add the other ingredients, (only 1 lb of white sugar) and leave to ferment for 5 days. Strain off the solids, add brown sugar and ferment to dryness. Add a campden tablet, some wine stabiliser and the last 8 oz of sugar to sweeten. Taste to see if further sugar is needed. (Final gravity should be in the range 1015 - 1020).