Montrachet
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I normally do not try to copy commercial styles but I have submitted a 3 gallon recipe here for this type and also a Chateau Neuf du pape (under C)
Ingredients For 3 gallons
2 Kg Bilberries
2 3/4 Lb Raisins
10 oz Banana flesh
2 Kg Sugar
3 tsp Tartaric Acid
NO TANNIN
15 g Oak granules
Pectolase
Yeast
Nutrient
Method
Clean & sterilise fermenting bucket
Add fruit to bin
Dissolve sugar in 3 pts boiling water
Pour onto fruit
Add 8 pints cold water, cover and allow to cool
Add all other ingredients.
Ferment on pulp for 4 days, stirring gently twice daily.
Straing into demijohn
Ferment out
Rack, fine and filter as normal.
__________________
Utrinque Paratus
Where Pathfinder Platoon leads, everyone else follows
--------------------------------------------------------------------------------
I normally do not try to copy commercial styles but I have submitted a 3 gallon recipe here for this type and also a Chateau Neuf du pape (under C)
Ingredients For 3 gallons
2 Kg Bilberries
2 3/4 Lb Raisins
10 oz Banana flesh
2 Kg Sugar
3 tsp Tartaric Acid
NO TANNIN
15 g Oak granules
Pectolase
Yeast
Nutrient
Method
Clean & sterilise fermenting bucket
Add fruit to bin
Dissolve sugar in 3 pts boiling water
Pour onto fruit
Add 8 pints cold water, cover and allow to cool
Add all other ingredients.
Ferment on pulp for 4 days, stirring gently twice daily.
Straing into demijohn
Ferment out
Rack, fine and filter as normal.
__________________
Utrinque Paratus
Where Pathfinder Platoon leads, everyone else follows