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Table White Dry

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  • Table White Dry

    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.

    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker
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