All Ingredients are per gallon
You will need a total of 3 pounds of Butterscotch Candy keep one to make a f-pak and back sweeten
2 pounds of Butterscotch Candy ( I used Wal-mart Value brand)
Add simple sugar syrup to get a SG of 1.090
4 cans White Grape concentrate
1/2 tsp Tannin
Nutrient
1/4 tsp acid blend or citric acid
Yeast EC 1118 seems to work good.
Put the Butterscotch in a pan of boiling water and Boil it till it is completely dissolved and add it to your Primary before it cools.
After it cools I add the Grape concentrate and water to bring it up to with in my 1 gallon minus 4 cup mark.
Take your SG reading and add the simple syrup to reach your desired SG
When cool to room temperature add the rest of ingredients ( I try to wait at least 24 hrs till I pitch the yeast)
Top up with cold water if needed. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature. ( I try to keep the Temp for this around °70)
This is the first time I have made this and I'M SURE this recipe could use some tweaking! The early report of this wine is good but I think it would be a great wine if aged a few months.
If you try this wine let me know if change anything and how it turns out for you.
Thanks
TJ
You will need a total of 3 pounds of Butterscotch Candy keep one to make a f-pak and back sweeten
2 pounds of Butterscotch Candy ( I used Wal-mart Value brand)
Add simple sugar syrup to get a SG of 1.090
4 cans White Grape concentrate
1/2 tsp Tannin
Nutrient
1/4 tsp acid blend or citric acid
Yeast EC 1118 seems to work good.
Put the Butterscotch in a pan of boiling water and Boil it till it is completely dissolved and add it to your Primary before it cools.
After it cools I add the Grape concentrate and water to bring it up to with in my 1 gallon minus 4 cup mark.
Take your SG reading and add the simple syrup to reach your desired SG
When cool to room temperature add the rest of ingredients ( I try to wait at least 24 hrs till I pitch the yeast)
Top up with cold water if needed. Fit an airlock and leave to ferment. This may take a few days or a couple of weeks depending on the temperature. ( I try to keep the Temp for this around °70)
This is the first time I have made this and I'M SURE this recipe could use some tweaking! The early report of this wine is good but I think it would be a great wine if aged a few months.
If you try this wine let me know if change anything and how it turns out for you.
Thanks
TJ
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