INGREDIENTS:
- 1/2 lb. Onions
- 1/2 lb. Potatoes
- 1/2 pt White grape conc.or 1 lb Raisins
- 7 pts Water
- 2 1/4 lb Sugar
- 2 tsp Acid Blend
- 1 tsp Nutrient
- 1 Campden, crush
- 1 pkg. Wine yeast
- Don't tell your friends what it is until they’ve tried some. It is a surprising wine that even works well for marinating meats or whatever.
- Wash and peel onions. Chop up onions and potatoes.
- Put in nylon straining bag, tie top and put in pot with water. Boil until tender (about 15 min.).
Strain off and press pulp into pot. Discard pulp. Pour liquour in pot into primary fermentor.
- Stir in all other ingredients EXCEPT yeast. If using raisins, chop up and put in bag, tie, put in primary. Cover primary.
- After 24 hrs., add yeast. Cover primary.
- Stir daily and check S. G.
- When ferment reaches S.G. l.040 (3 5 days) strain juice off raisins and syphon wine off sediment into glass secondary. Attach airlock.
- When ferment is complete (S.G. has dropped to 1.000 about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
- To aid clearing syphon again in 2 months and again if necessary before bottling.
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