I don't have a "special" recipe as such Stevie.
The main differences between my methods and the classic WOWs on this site are:-
(1) I use grape tannin powder rather than cold tea.
(2) I sugar feed the yeast ( EC-1118) from a starting gravity of 1070 until the final abv is 15-16% alcohol.
(3) The wine is bone dry which is how i like it.
(4) The only added water is whats in the syrup.(Classic 300 gravity syrup).
I am tempted however to try one with tea to see if it adds any complexity of flavour.
My next wine however will be a Blackberry,There is a "Bumper" crop ripening up here in the Scottish Highlands just now.
