christianredhat
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So here's the recipe from my book, 1000 wine and beer making hints and recipes isbn: 0720716462
1.36 kg strawberry jam
3.4 litres warm water
9oz grape concentrate
5ml tartaric acid
Pectic enzyme double quantity
Sauternes yeast
9 oz sugar
1 Camden tablet
Dissolve the jam in the water, leave to cool stir in grape juice, acid and pectic enzyme, cover and leave for 24 hours.
Add yeast and nutrient pour the must into a DJ fit airlock and ferment at 20 c for 2 weeks. Remove some of the must add the sugar starring gently, Refit airlock and ferment to a finish. Rack in a storage jar, add Camden tablet top up and keep for 6 months.
1.36 kg strawberry jam
3.4 litres warm water
9oz grape concentrate
5ml tartaric acid
Pectic enzyme double quantity
Sauternes yeast
9 oz sugar
1 Camden tablet
Dissolve the jam in the water, leave to cool stir in grape juice, acid and pectic enzyme, cover and leave for 24 hours.
Add yeast and nutrient pour the must into a DJ fit airlock and ferment at 20 c for 2 weeks. Remove some of the must add the sugar starring gently, Refit airlock and ferment to a finish. Rack in a storage jar, add Camden tablet top up and keep for 6 months.