Spritzer requested that I post this recipe. It is based on the ubiquitous Wine No.1(http://www.winesathome.co.uk/forum/s...ead.php?t=1562). it was stage 1 of my attempts to create a repli-riesling; howoever, it is NOTHING like a riesling, and is a lot closer to a Sauv Blanc.
It can be drunk early and has won a Gold and a Bronze in the first two VWC competitions, so I must be doing something right!
To make 5 litres:
* 1 litre Tesco Value Apple juice
* 1.5 litre Tesco Pure Pressed White Grape Juice
* 1lb 7oz sugar approx
* 1 tsp Tronozymol
* 1.5tsp Citric acid
* Lalvin 71b-1122 yeast (aka Gervin D)
* 1 Vitamin B1 tablegt
* 300g tin Hartleys ooseberries
* 2tsp Pectolase
I used a 5 litre plastic fermenter, initially making the must up to 1.088 in 4.5 litres (leaving 0.5 litres headspace for initial vigorous fermentation). This equates to around 1.080 in 5 litres.
So, proceed in the usual manner, dissolving the sugar in boiling water, allow to cool, add to the fermenter with the apple juice, grape juice, Tronozymol (or other good nutrient), citric acid and the crushed B1 tablet (yes, I know , Tronozymol has B1 in it, but it is just force of habit ).
NotE: I haven't added the Gooseberries or Pectolase yet.
Rehydrate the yeast and pitch once the must temperature is in the range 18 - 25c ish.
After a couple of days the fermentation should have settled down - once it has, top the 5 litre fermenter right up with water (I used the cooled boiled variety).
Now leave it alone and allow it to ferment right out.
Once it has, rack it to another 5 litre fermenter, degas it, stabilise it with sulphite and potassium sorbate. You will need the latter to prevent refermentation.
Add the juice from the 300g tin of Gooseberries. Don't add the fruit. The juice adds a little bit of sweetness and, in my opinion, most of the flavour. The juice should more-or-less make up the volume you lost when you racked. Add 2 tsp Pectolase and mix well. This should deal with the pectin which the gooseberries have introduced.
Make sure the fermenter is fully topped up and put somewhere cool to clear.
I find that it probably won't clear completely on its own, so after a few days I normally have to add a ml or two of Kwik Clear, and it will clear completely in a few days.
That's it - once clear it is ready to bottle (I always filter first), and a month later you can drink it. Try to leave it 3 months if you can.
It can be drunk early and has won a Gold and a Bronze in the first two VWC competitions, so I must be doing something right!
To make 5 litres:
* 1 litre Tesco Value Apple juice
* 1.5 litre Tesco Pure Pressed White Grape Juice
* 1lb 7oz sugar approx
* 1 tsp Tronozymol
* 1.5tsp Citric acid
* Lalvin 71b-1122 yeast (aka Gervin D)
* 1 Vitamin B1 tablegt
* 300g tin Hartleys ooseberries
* 2tsp Pectolase
I used a 5 litre plastic fermenter, initially making the must up to 1.088 in 4.5 litres (leaving 0.5 litres headspace for initial vigorous fermentation). This equates to around 1.080 in 5 litres.
So, proceed in the usual manner, dissolving the sugar in boiling water, allow to cool, add to the fermenter with the apple juice, grape juice, Tronozymol (or other good nutrient), citric acid and the crushed B1 tablet (yes, I know , Tronozymol has B1 in it, but it is just force of habit ).
NotE: I haven't added the Gooseberries or Pectolase yet.
Rehydrate the yeast and pitch once the must temperature is in the range 18 - 25c ish.
After a couple of days the fermentation should have settled down - once it has, top the 5 litre fermenter right up with water (I used the cooled boiled variety).
Now leave it alone and allow it to ferment right out.
Once it has, rack it to another 5 litre fermenter, degas it, stabilise it with sulphite and potassium sorbate. You will need the latter to prevent refermentation.
Add the juice from the 300g tin of Gooseberries. Don't add the fruit. The juice adds a little bit of sweetness and, in my opinion, most of the flavour. The juice should more-or-less make up the volume you lost when you racked. Add 2 tsp Pectolase and mix well. This should deal with the pectin which the gooseberries have introduced.
Make sure the fermenter is fully topped up and put somewhere cool to clear.
I find that it probably won't clear completely on its own, so after a few days I normally have to add a ml or two of Kwik Clear, and it will clear completely in a few days.
That's it - once clear it is ready to bottle (I always filter first), and a month later you can drink it. Try to leave it 3 months if you can.
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