Mick Harrison

ADW Red Sweet

Members Recipe 2007 National. Supplied by Chris Jones

Ingredients

3lbElderberries
2lbBlackberries
1lbDamsons or Black Plums
4ozRaspberries
50ozWhite Sugar
Nutrients, Pectolase, Yeast – Gervin No3

Method

  • Liquidise fruit in a small amount of water
  • Place the fruit slurry into bucket with campden table and pectolase
  • Cover and in warm place for 12 to 24 hours
  • Add 1lb of sugar and the yeast. allow to ferment for 7 days
  • After 7 days, strain into demijohn which should be about half full
  • Now make a sugar syrup with 1kg dissolve in 2 lt of hot water
  • Check to SG of the must. If below 1.030 and half the sugar syrup to the demijohn.
  • Allow fermentation to continue for a further 7 days and check SG again.
    If it is below 1.020 add the remaining half of the sugar syrup
  • Continue this process unti al the sugar syrup has been used. Finally top up with water.
  • Allow to ferment to completion
  • Rack and clear the wine as normal. If necessary, sweeten with red grape juice