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The title in the book is After Dinner Wine, White to Brown: not very catchy. I guess you aren't allowed to call it sherry ?
recipe by John Holgate, Harrow Guild of Winemakers
1 litre apple juice
32oz sultanas
4oz dried figs
4oz dried apricots
16oz tinned prunes
16oz peeled bananas, ripe
1tsp oak granules
sugar: as much as possible !
pectolase
nutrient
yeast: Gervin no.3
metabisulphite (Campden tablet)
Make a yeast starter with apple juice.
Wash the dried fruit, stone the prunes, then liquidise all the fruit.
Put into fermentation bin with 16oz dissolved sugar, pectolase and 5ml of 10% metabisulphite (to sterilise the fruit)
Leave for 24 hrs, then add yeast & nutrient
Ferment on the pulp for 4 days
Strain into a DJ, add oak, top up with water to just below the neck.
When SG falls to 1010, add 8oz sugar, repeating every time the SG falls to 1010.
When fermentation ceases, add enough sugar to make the final SG about 1030.
Rack & clarify.
Final alcohol should be about 18% with high acidity for balance
recipe by John Holgate, Harrow Guild of Winemakers
1 litre apple juice
32oz sultanas
4oz dried figs
4oz dried apricots
16oz tinned prunes
16oz peeled bananas, ripe
1tsp oak granules
sugar: as much as possible !
pectolase
nutrient
yeast: Gervin no.3
metabisulphite (Campden tablet)
Make a yeast starter with apple juice.
Wash the dried fruit, stone the prunes, then liquidise all the fruit.
Put into fermentation bin with 16oz dissolved sugar, pectolase and 5ml of 10% metabisulphite (to sterilise the fruit)
Leave for 24 hrs, then add yeast & nutrient
Ferment on the pulp for 4 days
Strain into a DJ, add oak, top up with water to just below the neck.
When SG falls to 1010, add 8oz sugar, repeating every time the SG falls to 1010.
When fermentation ceases, add enough sugar to make the final SG about 1030.
Rack & clarify.
Final alcohol should be about 18% with high acidity for balance
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