Class 13 Members Recipe 2023 National. Supplied by Kevin Martin.

Ingredients

570ml	White Grape Concentrate
150g	Banana (flesh)
250g	Mango
150g	Peaches
150g	Guavas
450g	Sugar
11g	Tartaric Acid
	Oak granules (as required to taste) Gervin no. 2 yeast, nutrients and pectolase

Method

• Build up a yeast starter to a volume of six pints in a gallon demijohn by mixing boiled water with white grape concentrate and sugar and leave for 24 hours to allow the fermentation to become active.
• When most of the sugar has been used mash the other fruits, then treat with Campden tablet and Pectolase overnight.
• Pulp ferment with the fermenting white grape concentrate for two hours.
• Strain back into a gallon demi john rinsing the pulp with water to top up the demi john.
• Ferment to dryness, racking and clarifying by standard procedures.
• Add oak to taste.

This Chardonnay style should have an alcohol of about 13% and the acidity should be between 0.5% & 0.6%.

Recipe by Chilterns Masters taken from Bill Smith’s book Award Winning Wines.