(Mixed Fruit Juice Wine Recipe)
Winemaking Ingredients: Mixed Fruit Juice Wine - Wine Making Guides3 litres / 1 3/4 pints fruit juice (from cartons)
17 oz / 480 grams sugar (dissolved in 1 pint of boiled water)
2 teaspoons tartaric acid
1 teasoon bentonite
1 teaspoon pectolase
1/4 teaspoon liguid tannin
1/4 oz / 10 grams wine yeast
1 teaspoon yeast nutrient
2 teaspoons sulphite solution
Winemaking Method: Mixed Fruit Juice Wine - Wine Making Guides
This really is a very simple and quick recipe, without the need to collect berries, fruit or flowers. Instead, simply purchase three one-litre cartons of fruit juice (e.g. apple, grape, cranberry or orange). Use these in any combination - you could every try adding some carrot juice. Do note that these cartons of fruit juice must be pure fruit juice (not 'fruit drinks') and not contain any added sweeteners or artificial prservatives.
Add all of the fruit juice ingredients (bar the sulphite) straight into a demijohn. The yeast should first be activated. Seal with the correct airlock and leave to ferment for approximately four days. At this stage, top up the demijohn with boiled water (cooled) and leave for a further six weeks. Siphon into a cleaned demijohn, adding one teaspoon of the sulphite solution. Repeat this racking off process in two months, adding the remaining sulphite. Once clear, your frut juice wine will be ready to bottle up. However, it is best left to mature for a further three to six months, to improve the overall flavour, quality and clarity.
How to make Mixed Fruit Juice wine: Mixed Fruit Juice wine recipe - More Wine Recipes.