Mick Harrison

Medium Dry Rose

Members Recipe 2011 National. Supplied by Charles Hill

Ingredients

1lb 12ozRedcurrants (fresh or frozen)
8ozStrawberries
500mlWhite Grape Juice
1lb 12ozGranulated White Sugar
1 ltApple juice for sweetening
Yeast nutrient
Gervin Yeast B
Pectolytic Enzyme

Method

  • Covver redcurrants and strawberries with water and crush fruit.
  • Add 1 campdeb tablet and leave for 20 hours
  • Meanwhile, re-hydrate yeast and build starter with grape juice.
  • Next day, strain liquid from the fruit and squeeze lightly. Add to demijohn
  • Dissolve sugar in water then add to fruit liquor in demijohn
  • Add nutrient, pectolase and yeast starter.
  • Top up to 1 gallon with cooled boiled water.
  • When fermentation is complete add apple juice, adjusting wine to a medium dry.
  • Stabilise wine with campden tablet and 1/2 tsp potassium sorbate
  • Use finings if required
  • Finished wine should be around 12% ABV