Dried Fruit Sweet Red Wine

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  1. Activate the yeast in a starter bottle.
  2. Boil the sugar in 0.5 litre water until its a syrup and leave it to cool.
  3. Store it in a stoppered container.
  4. Wash, dry and chop the dried fruit.
  5. Place them in a fermentation bucket and pour 2.5 litres boiling water over them.
  6. Stir well, cover and leave for 24 hours stirring twice more during this time.
  7. After 24 hours add the grape concentrate, the additives, 0.5 liters of the sugar syrup and the yeast culture.
  8. Cover it and leave for 4 days for fermentation to start, stirring at least once a day.
  9. Strain the liquid from the pulp do a jar, fit an airlock and put it in a warm place top ferment, shake it daily.
  10. S the fermentation dies down, add more sugar syrup, about 140 ml, until either all the sugar is used or the fermentation ceases.
  11. Leave to settle and rack when a sediment is formed.
  12. This wine will take a long time to mature and is best left in the jar than being bottled.
  13. It is advisable to top up after racking with either grape concentrate or a fruit juice.