Sherry
SHERRY (4 GALLONS) 1.14 LITRES HIDALGO WHITE GRAPE CONCENTRATE 1.36K SULTANAS 453GR ROSEHIP SHELLS 4.5GR SUGAR 15GR ACID SALTS MIX 1 TEASPOON GRAPE TANNIN 20GR VITAMINISED YEAST NUTRIENT 1 VITAMIN B TABLET SHERRY YEAST WATER TO 18L (4 GAL) Place the chopped fruit with the sugar, grape concentrate, acids and tannin in a large fermenting bin, and pour on one gallon of hot water (not boiling). Stir to dissolve the sugar and concentrate, then make up the volume to 4 gallons with cold water. Add the vitamin B tablet, nutrient and sherry yeast and ferment on the pulp for 7-10 days before removing the pulp by straining and fermenting the must under airlock. Ferment to dryness and store the sherry to clear, which it should do without fining, before bottling. The wine can be sweetened to taste at this stage if required. Keep in bottles for 3 months before drinking. An ex-wine five is recommended as an ideal storage container instead of bottles for this wine, as it allows the wine to oxidise slowly and develop a full sherry flavour and colour. NB the acid mix used here is 50% tartaric, 30% malic and 20% citric.
