Viognier style wine
For 5 gallons
5 litres grape juice
5 litres apple juice
7lb of sugar
Pears 410g tin 225g net use both fruit and juice
Peaches 410g tin 225g net use both fruit and juice
Dried apricots 200g
Heather honey 200g jar
4 tea spoons of acid I used tartaric but citric will do
5 tea spoons yeast nutrient
5 tea spoons of pectolase
5 tea spoons of bentonite
Lalvin E1118 yeast
Soak the dried apricots in apple juice overnight using juice from one of the cartons
Dissolve the sugar and honey in warm water and allow to cool
Blitz the apricots in a blender with the apple juice
Blitz the two tins of fruit
Dissolve the bentonite in a little water
Add all the ingredients to your primary fermenter and top up to 5 gals with water
OR add all the blitzed fruit to a straining bag
Follow the instructions for wine number 3 from pitching the yeast
Wine will need 6 months in the bottle to mature soften out and develop any nose
does it taste like a Viognier? Yes. Just a very bold one.
For 5 gallons
5 litres grape juice
5 litres apple juice
7lb of sugar
Pears 410g tin 225g net use both fruit and juice
Peaches 410g tin 225g net use both fruit and juice
Dried apricots 200g
Heather honey 200g jar
4 tea spoons of acid I used tartaric but citric will do
5 tea spoons yeast nutrient
5 tea spoons of pectolase
5 tea spoons of bentonite
Lalvin E1118 yeast
Soak the dried apricots in apple juice overnight using juice from one of the cartons
Dissolve the sugar and honey in warm water and allow to cool
Blitz the apricots in a blender with the apple juice
Blitz the two tins of fruit
Dissolve the bentonite in a little water
Add all the ingredients to your primary fermenter and top up to 5 gals with water
OR add all the blitzed fruit to a straining bag
Follow the instructions for wine number 3 from pitching the yeast
Wine will need 6 months in the bottle to mature soften out and develop any nose
does it taste like a Viognier? Yes. Just a very bold one.
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