For 1 gallon
INGREDIENTS:
- 1 lb. wheat
- 8 oz. white grape concentrate or 1 lb. raisins
- 3 Ibs. white sugar
- 3/4 oz. acid blend
- 1/2 teaspoon grape tannin
- 1 teaspoon yeast nutrient or 2 yeast nutrient tablets (crushed)
- 1 teaspoon diastase enzyme powder
- Wine yeast (all purpose or sherry)
- 1 gallon water
- Put wheat and sugar in primary fermentor and add 1/2 gallon of boiling water. Allow to cool and add 1/2 gallon of lukewarm water and all other ingredients. Add yeast and cover with plastic sheet.
- When fermentation has started, stir once a day and cover.
- When vigorous fermentation has subsided strain juice into gallon jug to within one (1) inch of the top and attach fermentation lock.
- Rack in one (1) month and again in three (3) months
- When wine is stable and clear bottle and age from twelve (12) to eighteen (18) months.
| Sargent: 775-9234 | St. Mary’s: 253-5666 | Regent: 661-6150 | Fife: (204) 694-1298 |