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TABLE WINE RECIPES |
Dry White Table (1996) Dry White Table (2002) Medium Dry Rose (1994) Medium Dry Rose (2003) Sweet White (1997)
Dry White Table Wine (1996)
Members Recipe 1996 National
Supplied by Edna Findlay
Won by Keith Jones
Ingredients
1 1/2 lbs Frozen Rhubarb
1 Litre White Grape Juice
1/2 Litre Orange juice
1 1/2 lbs Sugar
1 tsp tartaric Acid
1 tsp pectolase
1 tsp Nutrient
1 Vit B1 Tab
Good Wine Yeast
Method
Put the frozen rhubarb in a bucket with 1 litre cold water and a campden tablet and leave for 24 hrs, squeeze and discard pulp. Add grape and orange juice, 1 litre cold water, sugar, acid, pectolase and nutrient, and stir well to dissolve the sugar. Add the yeast. Transfer to a gallon jar after 4 days adding the crushed Vit B 1 tablet and place under airlock.
Top up with cold water and when initial vigorous fermentation subsides, leave to ferment out. Rack and add a campden tablet, and rack again one month later, fining and filtering as necessary.
Dry White Table Wine (2002)
Members Recipe 2002 National
Supplied by Jackie Jones
Won by Charles Hill
Ingredients
900 grams green gooseberries
1 ltr Apple juice
170 ml white grape concentrate
675 grams Sugar
5 grams Nutrient Salts
1 Vitamin B1 tablet
Pectolytic Enzyme
Gervin No.3 Yeast (or similar)
Water to 4.5 litres
Method
1. Put gooseberries and grape concentrate into bucket with nutrient salts, pectic enzyme, yeast starter and around 1 litre of water .
2. Allow to ferment for 3-4 days, then strain through a nylon bag into a demi-john.
3. Add apple juice and sugar dissolved in 0.5 litre of water.
4. Top up with cold water after initial fermentation subsides.
5. Rack and add campden tablet. Leave for about a month, rack again and/or filter and bottle.
Medium Dry Rose Wine (1994)
1994 National 1st Place Rosé
Supplied by Marshall Elliott
Ingredients
1 litre of mixed redcurrant and raspberry juice
4 litres of fresh grape juice @ s.g. 1.075-1.080
G.F. No 5 yeast
Method
The wine is started from 4.5 litres of fresh grape juice, which is produced from seedless grapes which are de-stalked, finely minced in a food-processor and then lightly squeezed in a fine straining bag.
The juice is sulphited, left for 24 hours, and then the yeast added. After 2 days fermentation take redcurrants and raspberries from the freezer and thaw the fruit overnight. Lightly squeeze the fruit to obtain juice, and blend 0.5 litres of each juice to make a 5 litre batch of wine. The blended juice has sugar syrup added to make up to an s.g. of 1.075 and then added to the must. The wine is fermented until dry, then racked, filtered and stored until show time. At this stage add further sugar to make the wine medium dry in the form of sugar syrup. If you require to store the wine in a sweetened state, use unfermentable sweetener to avoid secondary fermentation. The s.g. of the sweetened wine is around 0.998 to 1.000, but the palate should be your main guide to the correct sweetness level. This wine also makes an excellent base for pink sparkling wine.
Medium Dry Rose Wine (2003)
Members Recipe 2003 National
Supplied by Peter Robinson
Won by Charles Hill
Ingredients
2 lb Peaches
1 lb Apricots
1 lb Redcurrants
1 ltr white grape juice
500 ml red grape juice
1 lb 12 oz Sugar
Pectolytic Enzyme
¼ tsp tannin
Gervin No.5 Yeast (or similar)
Method
1. Wash peaches and apricots thoroughly, remove stones, chop fruit and place in bucket with redcurrants. Cover with boiling water. Allow to cool, add white grape juice, 1lb sugar, nutrient, pectic enzyme and yeast .
2. Allow to ferment for 5 days, stirring regularly, then strain through a bag into a demi-john, squeezing gently.
3. Add remaining sugar, but do not top up completely - leave space for 0.5 ltr.
4. Allow to ferment to dryness, rack, and add campden tablet, stabiliser and the red grape juice to sweeten and colour.
5. Leave for about a month, rack again and/or filter and bottle.
All the fruit is available in July. If made then, it will have about 6 months in bottle before a National show and should be just right for drinking.
Sweet White Wine (1997)
Members Recipe 1997 National
Supplied by Jean Shelton
Won by G King
Ingredients
4 oz. Figs
6 oz. Dried Rosehip Shells
8 oz. Raisins
1/2 pint White Grape Concentrate( + 1/2 later)
1 tsp Tartaric Acid
1 tsp Pectolase
1 tsp Yeast Nutrient
1 Vit B 1 tablet
Sugar for an S.G. of 1080 (Approx. 1 1/2 lbs)
Method
Wash figs and raisins, then chop or liquidise. Wash Rosehip shells. Place these ingredients into a fermenting bin, cover with 4 pints of boiling water, when cool add 1 campden tablet and leave overnight.
Next day add the concentrate, sugar and remaining ingredients. Add sufficient water to make up to approx. 7 1/2 pints. Add yeast and ferment on the pulp for 4 days, then strain contents into a demi-john and add a further 1/2 pint concentrate.
Check gravity regularly and each time S.G. falls to approx. 1020, add further sugar in 1/2lb lots until fermentation ceases. It will be necessary to rack a few times during fermentation to make room for the sugar additions. Then finally rack, filter and sweeten to give a balanced wine.