I'm very interested in you Christmas variant! Have you tried it yet or are you waiting until Christmas? I would like to hear what you did, I've been thinking about doing a spiced Christmas wine.
Already did it and it is awesome. I bottled it February 28, 2015.
It has that fruit flavor with a nice hint of spice/anise. I actually added some anise seeds into my 1 gal. carboys and let them sit for two weeks, in addition to what was used in the recipe.
I couldn't find licorice root so I used star of anise. This drops alot of sediment so make sure and use a mesh bag.
I am not sure if this was a 5 or 6 gal. recipe. I think it is for 6 gal. You make pm her.
Here is the recipe. I hope Jeri doesn't mind. If so, I apologize. Make sure and give her kudos on it. It is a good one.
CHRISTMAS 2013 WINE
3 LB TRIPLE BERRY BLEND (RASP, BLUEBERRIES,BLACKBERRIES)
5 LB MIXED FRUIT BLEND (PEACHES,STRAWBERRIES,CANTALOUPE,PINEAPPLE AND GRAPES)
1 LB FIGS
2 BANANAS
1 LB DARK RAISINS
3 CLOVES
2 LICORICE ROOT STICKS, BROKEN
1 40 OZ LEMON JUICE
2 11 OZ CANS OF WHITE GRAPE CONCENTRATE
1 T TANNIN
4 tsp. yeast nutrient (stir)
2 tsp. yeast energizer (stir)
3 tsp. pectic enzyme (stir)
SUGAR TO SG OF 1.09
BOIL 1 GALLON OF WATER WITH BANANAS, RAISINS, CLOVES, LICORICE ROOT.
pasteur champagne yeast