Won its class at Telford Wine Festival 2008
Recipe
3 litres supermarket apple juice
3 litres pressed white grape juice
2100 grams sugar (to SG 1.080)
3 tsp yeast nutrient
3 tsp citric acid
Lalvin D47 yeast
water to 3 gallons
Ferment to dry, then stabilise and sweeten using a 1kg elderflower kit (muntons, CWE or youngs)
its yum scrum
Recipe
3 litres supermarket apple juice
3 litres pressed white grape juice
2100 grams sugar (to SG 1.080)
3 tsp yeast nutrient
3 tsp citric acid
Lalvin D47 yeast
water to 3 gallons
Ferment to dry, then stabilise and sweeten using a 1kg elderflower kit (muntons, CWE or youngs)
its yum scrum
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