Yesterday I started off what I hope becomes a dry white wine.
Peach White Variant 1
I'll be using three litres of M&S Pure Peach & Grape Juice, Tate & Lyle, Wilko White Grape Juice Concentrate (still not sure about the actual sugar content of this) and Vintner's harvest CL23 yeast.
The juice contains 10.2g sugar per 100ml.
Method
I'm going to ferment this in a demijohn so it's important to leave headroom in the initial stages.
That is approximately 677g total sugar and the must will need making up to 4.5L later on. I haven't decided on a final alcohol level yet but I'll see how it goes.
It smells very nice and I was actually tempted just to drink it
. Here it is alongside my ongoing red, it's rather pulpy and I expect a lot of lees.
Peach White Variant 1
I'll be using three litres of M&S Pure Peach & Grape Juice, Tate & Lyle, Wilko White Grape Juice Concentrate (still not sure about the actual sugar content of this) and Vintner's harvest CL23 yeast.
The juice contains 10.2g sugar per 100ml.
Method
I'm going to ferment this in a demijohn so it's important to leave headroom in the initial stages.
- Add 3L of juice
- Add 220g bottle of concentrate
- Add 4g yeast nutrient
- Add 2g pectolase
- Add 200g Tate & Lyle
- Add 1g citric acid
- Stir well
That is approximately 677g total sugar and the must will need making up to 4.5L later on. I haven't decided on a final alcohol level yet but I'll see how it goes.
It smells very nice and I was actually tempted just to drink it
. Here it is alongside my ongoing red, it's rather pulpy and I expect a lot of lees.
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