An old favourite, which, if started now, would be ready to enter in June for the Jock Franklin trophy. It’s a really easy wine to make, so please reluctant winemakers brush the cobwebs off your
demijohns and start winemaking again.
English Type Grape Wine, Fred Barnfather
3 ltr white grape juice
25 cl elderflower cordial
1 lb white sugar Wine yeast
Pectic enzyme Nutrient
Campden tablet Wine finings
Put the sugar and ½ pint of boiling water into a saucepan. Stir over a gentle heat until the sugar is dissolved. Allow the syrup to cool and pour into a demijohn; add the fruit juices, cordial, nutrient and the pectic enzyme. Mix well, fit a fermentation
lock and leave in a warm room for 24 hours.
2. Add the yeast and top up with water, leaving room for frothing. As the fermentation slows, more water can be added.
3. Leave until fermentation finishes and the wine tastes dry to near-dry. Transfer the jar to a cool place for a day or so until the sediment is well-settled.
4. Rack into
another demijohn, top up with cold water, add the finings. When the wine is clear re-rack and top up again.
5. Taste and, if necessary, adjust the acidity with one or two teaspoons of tartaric
6. Leave for a month then, if there is no sign of fermentation, add a crushed Campden tablet, agitate to dissolve, then keep for at least a week before bottling.