Members Recipe 2006 National. Supplied by Audrey Atwell
Ingredients
| 1/2 pt | White Grape Concentrate |
| 1lb | Raisins |
| 2oz | Blanched almonds |
| 3 | Lemons |
| 24oz | White Sugar |
| 16oz | Soft Light brown sugar |
| Tannin, Nutrients, Pectolase, Glycerin, High Alcohol Yeast Extra sugar for feeding |
Method
- Wash Raisins to remove oil then chop together with almonds and place in a large pan
- Pare lemons and add peel to pan – juice for later
- Add 7 pints of water to the pan and bring to boil and simmer for 30 minutes
- Remove from heat, add sugar and stir to dissolve
- Allow to cool before transferring to bucket
- Prepare yeast starter with warm water
- Add grape concentrate, glycerin, lemon juice, tannin, pectolase, nutrients and yeast starter to the bucket and cover
- Ferment in warm place for 7 days, stirring twice daily
- Strain into demijohn and fit airlock
- When SG falls to around 1.006 feed with sugar, 2oz at a time and repeat until fermentation is complete
- Rack into a clean demijohn every 2 months or as required.
- The wine should finish as a sweet social at about 1.020, with around 18% ABV
- Sweet and adjust acidit if necessary