Juniper Wine

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Ingredients

  • 120G DRIED JUNIPER BERRIES
  • 1.36K WHITE SUGAR
  • 5G TANNIN
  • 5G CITRIC ACID
  • PECTIC ENZYME
  • 1 CAMPDEN TABLET
  • NUTRIENT
  • GENERAL PURPOSE YEAST
  • WATER TO 1 GALLON

Method

Boil the sugar with 1 litre of water to make a syrup, then pour over the berries in a 10 litre bucket. Allow to cool, add tannin, acid, nutrient, pectic enzyme and yeast. Make up to 1 gallon with water, leave for 24 hours� aerobic fermentation, transfer to demijohn and seal with airlock and ferment on the pulp for 2 weeks. Strain off and ferment in the usual way to SG of 1030 to make a sweet wine. Improves greatly with maturing.