INGREDIENTS:
- 4 lb Turnips
- 1/2 oz Dried Hops
- 1 gal Water
- 2 1/2 lbs Sugar
- 1 tsp Acid Blend
- 1 1/2 tsp Tannin
- 1 tsp Nutrient
- 1 Campden tab, crushed
- 1 Pkg Wine yeast
- Scrub clean, remove tops and rootlings, Chop into pieces, put into nylon straining bag and tie. Boil in the 1 gallon of water until tender. Strain out (don't press) juice.
- Remove pulp, pour hot liquor over sugar in primary fermentor, and mix thoroughly.
- Stir in remainder of water (cold) and all other Ingredients EXCEPT yeast. If hops or raisins are used put in tied straining bag. Cover primary.
- After 24 hrs., add yeast. Cover primary.
- Stir daily and check S.G.
- When ferment reaches S.G. 1.040 (3-5 days), discard pulp, syphon wine off sediment into glass jug secondary. Attach airlock.
- When ferment is complete (S. Gt. 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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