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- Sweet Dessert wine
- William Bohannon
- 2-1/2 gallons (9.5 ltr) ripe mulberry puree
- 3 lbs (1.4 kg). sugar
- 1 tsp (5 ml). pectic enzyme
- 2 gallons (7.6 ltr) purified water
- 1 tbsp (15 ml) calcium carbonate
- 1 pkg. Montrachet wine yeast
- 1/2 tsp (2 ml). yeast energizer (granulated vitamin B complex)
- Wine Making Equipment
- Wash your berries completely and pulse small batches in a blender with enough water to puree.
- Pour the berries into a sterilized wine making container 5 gallons (18.9 ltr) size (white plastic bucket with special lid or glass carboy).
- Add remaining ingredients except yeast.
- Stir or swirl to dissolve sugar.
- Make a yeast starter with one cup warm water, 1 tsp (5 ml) sugar, and the yeast.
- When the starter is bubbling pour it into the container.
- Fit the lid (air lock) on the container.
- Ferment undisturbed for 2-3 weeks at room temperature checking the air lock daily.
- Use a siphon hose to remove the wine but not the sediment to another sterilized container same size.
- Replace air lock on the new continer of wine and discard the sediment (spent fruit pulp).
- Continue to ferment until the yeast dies and makes another layer of sediment (spent yeast).
- Use the siphon hose to put the wine back into the other container whish has been sterilized.
- You may begin the tasting now by using the siphon hose to remove a sample.
- Refit airtight lid and Age wine in a dark closet for 3-6 months.
- Contact your local home brewing supply store for special ingredients and tools or even recipe books.
E.C. Kraus company (Kansas City MO.) has a complete mail order catalog with all supplies.
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