arturobandini
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- Feb 24, 2009
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Been threatening to make gooseberry champagne for some time but that's been put on hold until I can actually find some gooseberries! I wasn't expecting fresh until June but even canned seems impossible to get hold of! Poor humble Gooseberry.
I saw a load of red grapefruits on offer in the greengrocers and grabbed a load for an experimental Red Grapefruit wine.
Ingredients
Enough Red Grapefruits to give 750ml of juice.
Rind of the Grapefruits without any of the white pith
300g Sultanas
Water to five litres
Organic Unrefined Cane Sugar to OG 1.080
Teaspoon of Tannin
Teaspoon of Yeast Nutrient
Wine Yeast
These ingredients are just what I used as I made it all up so you could refine it/tweak it to your tastes or whatever you've got. Any equipment used you must assume is sterilised because...it was!
After washing (with a crushed campden as precaution) the Red Grapefruits I removed the rind of the Red Grapefruits and juiced the flesh (no flesh to be used in the wine) and added both to a pan and set to boil. I blended the sultanas with water until thoroughly shredded and added this to the pan with around 1kg of sugar. Once the mixture had been boiling and I was confident it had all been infused well I added some water to cool the mixture slightly and let the must settle to pitching temperature.
The must was then strained through a muslin sack and poured into a 1 gallon demijohn. Diluted with cooled water the Specific Gravity was taken and read at 1.080 which was good enough for me! I used a packet of generic wine yeast which was rehydrated and added to the must at 20c and placed into the fermentation cupboard.
Once the initial fermentation has taken place i'll rack into a clean demijohn and carry on as and when sediment develops in the demijohn until sufficiently bright enough to bottle and mature.
Should come out around 12% give or take and perhaps be ready for some summer sampling.
I saw a load of red grapefruits on offer in the greengrocers and grabbed a load for an experimental Red Grapefruit wine.
Ingredients
Enough Red Grapefruits to give 750ml of juice.
Rind of the Grapefruits without any of the white pith
300g Sultanas
Water to five litres
Organic Unrefined Cane Sugar to OG 1.080
Teaspoon of Tannin
Teaspoon of Yeast Nutrient
Wine Yeast
These ingredients are just what I used as I made it all up so you could refine it/tweak it to your tastes or whatever you've got. Any equipment used you must assume is sterilised because...it was!
After washing (with a crushed campden as precaution) the Red Grapefruits I removed the rind of the Red Grapefruits and juiced the flesh (no flesh to be used in the wine) and added both to a pan and set to boil. I blended the sultanas with water until thoroughly shredded and added this to the pan with around 1kg of sugar. Once the mixture had been boiling and I was confident it had all been infused well I added some water to cool the mixture slightly and let the must settle to pitching temperature.
The must was then strained through a muslin sack and poured into a 1 gallon demijohn. Diluted with cooled water the Specific Gravity was taken and read at 1.080 which was good enough for me! I used a packet of generic wine yeast which was rehydrated and added to the must at 20c and placed into the fermentation cupboard.
Once the initial fermentation has taken place i'll rack into a clean demijohn and carry on as and when sediment develops in the demijohn until sufficiently bright enough to bottle and mature.
Should come out around 12% give or take and perhaps be ready for some summer sampling.