For 1 Imperial gallon
INGREDIENTS:
- 4 cups of Wild Berry red grape concentrate
- 12 cups of warm (not hot!) water
- 3 Tablespoons of dried bananas
- 3 Tablespoons of dried elderberries
- 2 cups of white granular sugar
- 1/2 tsp yeast energizer
- 1 tsp of acidblend
- 1campden tablet
- Port yeast
- 2 cups of white granular sugar (to be added in 2 stages)
- Prepare port yeast as per instructions on package
Separate bananas and mix all ingredients, except wine yeast, in primary fermenter. When must is cool (70-75 F) add yeast. Cover with plastic sheet. Stir gently once a day. When specific gravity is 1.040 withdraw 4 cups of must and dissolve additional 1 cup of white sugar. Stir into primary fermenter. When specific gravity is 1.030 strain out elderberries and bananas and siphon into a gallon jug. Attach fermentation lock. Wine should not be left in primary fermenter for more than 7days.
- When specific gravity is 1.010 another cup of sugar can be dissolved as before and added. Rack when fermentation has stopped and top-up if necessary with cool pre-boiled water. Fine finished wine with Sparkolloid. Sweeten to taste with sugar syrup. Fortify with 2 oz of brandy per 750 ml bottle.
- Age 1 year.
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