Dees Tinned Cherry And Lychee Wine
From capedread 16 years ago
- - to make
- Serves 6
I started this one last November and have been slow to get it bottled but as it has been wracked and not left standing on the lees (dead yeast) it will be fine to bottle it and drink it for Christmas.
Ingredients
- 1 jar cherries - 900g shopping list
- 1 tin lychee's shopping list
- Large handful raisins- chopped shopping list
- 1kg sugar shopping list
- 2 tea bags (make up strong cup of tea) shopping list
- 1 tsp acid blend shopping list
- 1 campden tab crushed shopping list
- ½ tsp pectic enzyme shopping list
- 1 tsp yeast nutrient shopping list
- 1 heaped tsp yeast shopping list
- water to make up 1 gallon shopping list
How to make it
- Boil kettle and pour over sugar to dissolve,
- add fruit juice
- chop fruit up
- add acid, yeast nutrient and tea
- once cool add crushed campden tab
- add pectic enzyme 12 hrs after campden tab
- 24 hrs. later add yeast
- let ferment for 5 days stirring daily
- strain and pour into demijohn
- wrack every 30 days till lees have gone and wine is clear
- stop ferment and bottle.
People Who Like This Dish 3
- grizzlybear CA
- quaziefly ALL POINTS
- coldfan01 Oak Harbor, WA
- mbeards2 Omaha, NE
- capedread Peterborough. Cambridgeshire, GB
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The Rating
Reviewed by 2 people-
Interesting..I make a mean strawberry wine using wild mountain strawberrys..........I just might try this one.
Nice post......5 here
grizzlybear
in loved it
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I know that you can not go wrong with this wine recipe. Thank you so much for sharing! Five Forks!
J and M
quaziefly
in ALL POINTS loved it
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