just started this recipe off today, if anyone else tries it please post updates for others who may be interested
Listed as Citrus white or golden sweet wine in the Yorkshire Federation Jubilee handbook
It won it's class and was best wine in show in 1991 and was class winner in 1992
submitted by Vera Durkin
1 lb home made christmas pudding (or Marks and spencer)
8 Oranges
1 tall tin of fruit (any kind)
1 pint white grape concentrate
3 lbs (imperial) sugar
Pectolase
Sauterne type yeast
Method
Cut pudding into thin slices, place in a bucket, pour 5 pints of boiled water, whilst still hot and stir.
Add juice and zest of oranges, tinned fruit and grape concentrate, stir well again. Bring up to 1 gallon with cold water, stir well and adjust S.G. to 1.090 by the addition of the sugar.
Add pectolase, yeast etc, stir well and place in a warm room to start fermentation.
Ferment in bucket for 4-5 days stirring twice daily. Strain into demijohn, S.G. should have dropped considerably, add a little more of the sugar. Continue ferment under airlock and feed with 4 oz of sugar every few days until the alcohol tolerance of the yeast has been reached.
Rack regularly. The finished alcohol content should be around 15%.
this recipe has been a consistent winner in many competitions.
Listed as Citrus white or golden sweet wine in the Yorkshire Federation Jubilee handbook
It won it's class and was best wine in show in 1991 and was class winner in 1992
submitted by Vera Durkin
1 lb home made christmas pudding (or Marks and spencer)
8 Oranges
1 tall tin of fruit (any kind)
1 pint white grape concentrate
3 lbs (imperial) sugar
Pectolase
Sauterne type yeast
Method
Cut pudding into thin slices, place in a bucket, pour 5 pints of boiled water, whilst still hot and stir.
Add juice and zest of oranges, tinned fruit and grape concentrate, stir well again. Bring up to 1 gallon with cold water, stir well and adjust S.G. to 1.090 by the addition of the sugar.
Add pectolase, yeast etc, stir well and place in a warm room to start fermentation.
Ferment in bucket for 4-5 days stirring twice daily. Strain into demijohn, S.G. should have dropped considerably, add a little more of the sugar. Continue ferment under airlock and feed with 4 oz of sugar every few days until the alcohol tolerance of the yeast has been reached.
Rack regularly. The finished alcohol content should be around 15%.
this recipe has been a consistent winner in many competitions.