Table White Dry class winner at Scarborough 1989
from YFAWB Silver Jubilee book of recipes
Ingredients
1 Litre Del Monte Apple Juice
1 Litre White Grape Juice
1.lb 2oz. Sultanas
1.lb 10oz. Sugar
1 tsp Citric Acid
1 tsp yeast nutrient
Gervin No3 Yeast
Method
- Dissolve the sugar in approx 2 pints of hot water then let it stand to cool down.
- Liquidize or blitz the sultanas using a little warm water if required then place them in a fermenting bucket.
- Add the Apple Juice and also the sugar syrup (when it’s cooled to blood heat) to the fermenting bucket. Then stir-in the citric acid and the yeast nutrient and top up to the 6 pint mark with aired water.
- Make up a yeast starter as per instruction on yeast packet and leave for 15 minutes
- When yeast starter is ready add it to the fermenting bucket, stirring gently.
- Cover the bucket and leave to ferment stirring twice per day (morning and evening).
- After 5 days rack off the pulp and add the grape juice. Top up the demi-john to the shoulder.
- Ferment out under an air-lock, topping up to the neck with tepid water as soon as fermentation allows.
- Stabilise, fine and filter as necessary.