Originally posted here by Ohbeary.
2lts white grape juice
2lts apple juice
1lb 5oz golden granulated sugar
1 tsp pectolase
high alcohol yeast
top up with water to 1gal after initial ferment
When fermentation is finished siphon off the sediment, measure the volume of the sediment in a jug and discard, take a similar amount of water and in it simmer a cinnamon stick 2 cloves a bay leaf and a slice or two of fresh ginger, strain through double muslin and add back into wine, leave to mature under airlock.
Can be enjoyed dry or sweetened to taste as preferred.
Best enjoyed after maturing for one year.
2lts white grape juice
2lts apple juice
1lb 5oz golden granulated sugar
1 tsp pectolase
high alcohol yeast
top up with water to 1gal after initial ferment
When fermentation is finished siphon off the sediment, measure the volume of the sediment in a jug and discard, take a similar amount of water and in it simmer a cinnamon stick 2 cloves a bay leaf and a slice or two of fresh ginger, strain through double muslin and add back into wine, leave to mature under airlock.
Can be enjoyed dry or sweetened to taste as preferred.
Best enjoyed after maturing for one year.
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