This is a fairly original recipe. I started making this years ago from a recipe that was adapted from one of Terry Garey's. There is a lot of spices but no one panic please, it works out great in the end but takes at least 3 years to age.
Recipe is for 3 gallons ! (that's for Wade....lol)
3 campden tablets
Water to 3 1/2 gallons (lots of sediment at 1st racking
12 pounds of dark raisins (highest quality and freshest you can get plz)
12 oranges (juice and rind with no pith)
6 lemons (juice and rind with no pith)
6 cinnamon sticks
1/4 teaspoon cardamon
3 oz candied ginger
1 and 1/2 nutmegs crushed
15 allspice corns crushed
4 cloves (mine are fairly old and have lost some strength)
Sugar to 1.095 sg (1 lb of the sugar is to be caramelized)
Acid blend if needed to .65 ta and 3.5 - 4 ph
Yeast nutrient 3 teaspoon
1 1/2 teaspoon pectin enzyme
Flor sherry yeast if you can get it, or any fruit wine favorite yeast
A very busy wine but awesome while sitting by the fireplace on a snowy Christmas night.
Dry or very slightly back sweetened.
I'll post a few pics as this progresses....stay tuned folks
Pete
Recipe is for 3 gallons ! (that's for Wade....lol)
3 campden tablets
Water to 3 1/2 gallons (lots of sediment at 1st racking
12 pounds of dark raisins (highest quality and freshest you can get plz)
12 oranges (juice and rind with no pith)
6 lemons (juice and rind with no pith)
6 cinnamon sticks
1/4 teaspoon cardamon
3 oz candied ginger
1 and 1/2 nutmegs crushed
15 allspice corns crushed
4 cloves (mine are fairly old and have lost some strength)
Sugar to 1.095 sg (1 lb of the sugar is to be caramelized)
Acid blend if needed to .65 ta and 3.5 - 4 ph
Yeast nutrient 3 teaspoon
1 1/2 teaspoon pectin enzyme
Flor sherry yeast if you can get it, or any fruit wine favorite yeast
A very busy wine but awesome while sitting by the fireplace on a snowy Christmas night.
Dry or very slightly back sweetened.
I'll post a few pics as this progresses....stay tuned folks
Pete