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Karl's Citrus Aperitif

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  • Karl's Citrus Aperitif

    I have lost count of the first prizes Karl has won with this recipe....

    CITRUS APERITIF DRY
    1 litre White grape juice
    1 litre apple juice
    Sugar to 1.080 (approx 1.5lb)
    1 tsp yeast nutrient
    2 oranges & 1 lemon cut into quarters
    High alcohol yeast (Gervin No3 or Lalvin EC-1118)
    Water to 1 gallon
    1/2 lb sugar for feeding

    Pour apple juice and grape juice into demijohn, weight out the 1.5lbs sugar, dissolve in boiling water, and when cooled at the to Demijohn. add 1 tsp yeast nutrient and top up to shoulder of demijohn. add the orange and lemon pieces and pitch the yeast.
    Stir daily till SG reaches 1.020 and rack off leaving the orange and lemon behins, being careful not to damage the pith ort transfer any bits over.
    Dissolve 1/4 lb sugar in warm water and add to the must with 1/4 tsp nutrient and leave to ferment to 1.010, then add another 1/4lb of sugar dissolved in warm water and ferment to dry, stabilise, rack and clear as normal.

    CITRUS SWEET

    Follow the recipe above with the addition of 1 tsp citric acid.
    When finished sweeten with sugar toill #SG reaches 1.025 and add 1 tsp glycerine.
    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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