Juniper Wine

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.