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Medlar Wine

the.instructor's picture
Ingredients
  Water 1 Gallon
  Medlars 6 1⁄2 Pound
  Sugar 3 Pound
  Pectic enzyme 1 Teaspoon (Use As Required)
  Grape tannins 1⁄2 Teaspoon
  Yeast 1 Teaspoon (Use As Required)
  Yeast nutrient 1⁄2 Teaspoon (Use As Required)
Directions

GETTING READY
1) In a saucepan, boil half of the water.
2) In a bowl, place the madlars and stream boiled water over it.

MAKING
3) Mix in the sugar, and 2 pints of the cold water.
4) Allow to cool, and add the pectic enzyme.
5) Leave aside for 24 hours and add the tannin, yeast and nutrient.
6) Put the lid on and leave in a warm place, for 3 days.
7) Pass the through the cheesecloth, squeeze dry and add in 2 pints water.
8) Transfer the juice into a fermentation jar and fit with air-lock lid.
9) Leave to ferment and rack in the normal way.

SERVING
10) Bottle and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Beverage
Method: 
Fermented
Occasion: 
Wedding
Restriction: 
Vegetarian
Ingredient: 
Sugar
Interest: 
Gourmet
Preparation Time: 
35 Minutes
Servings: 
4

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