Juniper Wine: Difference between revisions
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== Ingredients == |
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JUNIPER WINE |
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== Method == |
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Allow to cool, add tannin, acid, nutrient, pectic enzyme and yeast. |
Allow to cool, add tannin, acid, nutrient, pectic enzyme and yeast. |
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Make up to 1 gallon with water, leave for 24 |
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. |
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Strain off and ferment in the usual way to SG of 1030 to make a sweet wine. |
Strain off and ferment in the usual way to SG of 1030 to make a sweet wine. |
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Improves greatly with maturing |
Improves greatly with maturing. |
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[[category:alcohol]] |
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Latest revision as of 10:31, 23 October 2006
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.
