ABV +/- 13%
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them andor yeast nutrients and or energizers if that is how you prefer to make your winemead.
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. After 5-7 days Rack into secondary, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 month total.
Ingredients:
2 pounds (1kg) Raisins (chopped into small pieces)
1 gallon (4) liters Water
4 cups (900g) Sugar
1/2 Lemon or (1/2 tsp Acid Blend)
1 tsp Yeast Nutrient (Optional)
1/2 tsp Pectic Enzyme
1 teabag or (1/4 tsp Wine Tannin)
1 Campden Tablet (Optional)
1/4 tsp of Yeast Red Star Premier Classique wine yeast or equivalent
Next steps in the wine making process:
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