How To Make Jerusalem Artichoke Wine
Homemade Wine Recipe
Ingredients: Jerusalem Artichoke Wine
4 lbs / 1,800 grams Jerusalem artichokes
Juice of 2 oranges
1/2 lb / 25 grams raisins
3 lbs / 1,350 grams granulated sugar
1/2 teaspoon pectic enzyme
1/2 teaspoon yeast nutrient / energiser
8 pints / 1 gallon water
1 campden tablet
Method - What to Do
Thoroughly wash the artichokes and chop. Add to saucepan with half of the water and simmer until the Jerusalem artichokes become soft. Strain the artichoke wine liquor and pour into a fermentation container. Lightly chop the raisins and add to artichoke wine mixture, together with all of the other wine ingredients, apart from wine yeast and pectic enzyme. Stir vigorously to ensure than all of the sugar is completely dissolved.
Boil the remaining water and add the cooked artichokes, simmering once more for five minutes. Stain this additional artichoke liquor and pour into the wine mixture in the fermentation container, adding the juice of the two oranges. Allow to stand for 12 hours and then add the pectic enzyme and activated wine yeast. Stir twice daily for six days and transfer the Jerusalem artichoke wine mixture to a sterilised winemaking demijohn and fit an airlock.
Rack the artichoke wine for the first time after one month, and then three more times every three months. After one year the artichoke wine can be bottled and allowed to stand for several months before drinking.
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