well, the recipe says that it will be ready to drink as soon as its done fermenting and clearing.
Apparently its just a really young wine.
The recipe doesn't seem to be much different from other except for the fact that it calls for sparkolloid.
Here I'll type out the desc and recipe and you guys can tell me what you think.
Instant Wine - Fruit (1 gallon)
3lb Blackberry, Raspberry or strawberry
7pts water
1 1/2 pb sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
3/4 tsp energizer
1 campden
1 pkg wine yeast.
Later: 1tsp sparkolloid
1 tsp stabilizer
Description:
Instant wines, ready for drinking within a few weeks of starting ferment make pleasant drinks in warmer weather. Such wines have low alcohol content of 7-8% and they should be consumed withing 6-8months. They have a light fresh appeal with a hint of sweetness.
Hold back and refrigerate juice from 1 lb fruit. Using nylon bag, mash and squeeze juice from fruit into primary fermentor. Leave pulp in bag, tie top and put in primary. Mix all ingredients except yeast. Cover primary and ferment at 70 - 80 degrees F. Stir daily, check SG, squeeze any pulp lightly. At 1.030 siphon off sediment into secondary. Add sparkolloid. Attach airlock. When ferment reaches 1.000 - .995 the wine may be transferred to a clean secondary for clearing. Add stabilizer then stir in fruit juice and 1/3 cup dissolved sugar.
What do you guys think?