INGREDIENTS:
- 5 Tbs Instant Tea
- 1/2 Pt White Grape Conc.
- 7 pts. Water
- 2 1/2 lb. Sugar
- 1 tsp Acid Blend
- 1 tsp Nutrient
- 1 Campden, crush
- 1 pkg. Wine Yeast
- Measure out instant flavor and sugar (or honey) into primary fermentor. Pour water (hot) over and stir thoroughly.
- Stir in all other ingredients EXCEPT yeast.
- Cover primary.
- Stir daily and check S.G.
- When ferment reaches S.G. 1.040 (3 5 days) syphon wine off sediment into glass jug secondary. Attach airlock
- When ferment is complete (S. G. has reached l.000 - about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.
| Sargent: 775-9234 | St. Mary’s: 253-5666 | Regent: 661-6150 | Fife: (204) 694-1298 |