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Medlar And Sultana Wine

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Ingredients
  Medlars 8 Pound
  Sultanas 1 Pound
  Water 1 Gallon
Campden tablet
  Pectic enzyme 1 Teaspoon
  Sugar 2 1⁄2 Pound
  Yeast 1 Teaspoon (Sauterne Variety, Use As Required)
  Yeast nutrient 1 Teaspoon (Use As Required)
Directions

MAKING
1) Chop the medlars.
2) In a blow place medlars with sultanas and stream in the boiling water.
3) Allow the medlars to cool.
4) Mix in the crushed Campden tablet and pectic enzyme.
5) Cover and put in a warm place for 1 week.
6) Gently pass the medlars through cheesecloth, without pressing the pulp at all.
7) Stir in the sugar, yeast and nutrient with strained medlars.
8) Allow to ferment and rack in the normal way.

SERVING
9) Bottle and serve.

TIPS
Use only ripe medlars.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Beverage
Method: 
Fermented
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Sugar
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Servings: 
6

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