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APERITIF RECIPES |
Dry Citrus Aperitif
Members Recipe 2001 National
Supplied by Al Procter
Won by Peter Robinson
Ingredients
Zest of 10 oranges, 5 lemons and 2 grapefruit
Juice from the same fruit
1 ltr orange juice
0.5 ltr white grape concentrate
1 tsp pectolase
1 tsp yeast Nutrient
1 Vitamin B1 tablet
1.25 tsp tannin
Gervin No.3 Yeast (or similar)
Sugar to make SG reading of 1100
Method
1. Clean skins of the fruit before removing the zest. Place the zest in a bucket and pour on 1 ltr of boiling water and leave to infuse.
2. When cool add the juices from the fruit, the carton of orange juice and the grape concentrate.
3. Make up to 5 litres with water.
4. Add the chemicals and the yeast. Test the gravity and make up to 1100 with sugar.
5. Leave to ferment for 7 days in the bucket. Strain into a 5 litre demi-john. Rack the wine after 3 weeks.
6. When fermentation ceases, add finings and filter.