The National Association of Wine and Beer Makers (Amateur)
This page contains winning After Dinner Wine Recipes from previous National shows. Click here for more information about the National.

White/Golden After Dinner (1988) White/Golden After Dinner (1994) Red After Dinner

White/Golden After Dinner Wine 1988
1988 National 1st Place White/Golden After Dinner
Supplied by Marshall Elliott

4 lbs of oranges
2 lbs of peaches
0.5 lb of dried apricots
1 kilo of raisins
0.25 lbs of dates
0.25 lbs of figs
200 ml Ribena
Sugar Pectolytic enzyme G.F. No 3 yeast, nutrient salts
1/4 teaspoon tannin

The oranges and peaches are bought fresh and then frozen prior to use. When the fruit is thawed the oranges firstly have the rind peeled, secondly the skin and seeds removed, and then the flesh is crushed by hand into a clean bucket. The peaches are skinned, de-stoned and the flesh crushed by hand into the same bucket. All the dried fruit is washed in boiling water, minced in a food mixer and added to the bucket. Add boiling water to the bucket to sterilise the entire must. Add further boiled water and sugar to make up to approximately 3/4 of the total volume required, and adjust the sg of the liquid in the must to 1.090. Add the yeast whilst the must is still warm to ensure a rapid start to the fermentation. Add the nutrients after about one week in order to revitalise the yeast for a long fermentation. Continue to add sugar in syrup form to keep the sg at around 1.040-1.050. Ferment on the pulp for at least two weeks, strain and complete the fermentation in glass demi-johns. The wine normally only requires fining to achieve good clarity. When young the wine is very fruity and predominantly citrus (show in the citrus class), and it takes around 4 years for the wine to develop as an after dinner wine.

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White/Golden After Dinner Wine
1994 National 1st Place White/Golden After Dinner
Supplied by Daphne Grant

8/12 oranges - depending on size plus the cooked peel of half these steeped in hot water for 15 minutes
1 litre orange juice
2 lbs sultanas - washed and minced
2 lbs brown sugar. Additional sugar required for feeding
3 bananas
4 pints water to start
The usual adjuncts - yeast is usually Gervin No.3

Ferment on the pulp for 7 days then strain into a demijohn with 1 lb sugar, white or brown depending on the depth of flavour required. Some people find all brown rather overpowering. The wine throws a heavy deposit quite early, so needs racking after about 2 weeks. Continue to feed for as long as the yeast will cope. The winning wine had 4lb 2oz sugar - it can be done with patience! The wine will be ready in about a year but definitely improves with keeping.

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Red After Dinner Wine
Members Recipe 2007 National
Supplied by Chris Jones
Won by Charles Shelton

3 lb Elderberries
2 lb Blackberries
1 lb Damsons (If not available use Black Plums)
4 oz Raspberries
50 oz Sugar
Pectolytic Enzyme
Gervin No.3 Yeast (or similar)

1. Liquidise the fruit in the minimum of water.
2. Place the resulting slurry in a small plastic bucket, add two teaspoons of sulphite solution and Pectolytic enzyme.
3. Cover the container and leave it 12 to 24 hours in a warm place. Add 1 lb of sugar and the yeast, allow to ferment for 7 days.
4. After 7 days strain into a demijohn. The demijohn should only be about half full at this stage.
5. Now make a sugar syrup with a bag (1kg) of sugar dissolved in 2 litres of hot water.
6. Check the S.G. of the must; if it is below 1.030 add half the sugar syrup to the demijohn.
7. Allow the fermentation to continue for a further 7 days before checking the S.G. again. If it is now below 1.020 add half the remaining sugar syrup.
8. Continue this process until all the syrup has been used, finally topping up with water. Allow the must to ferment until all activity ceases.
9. Rack and clear the wine in the usual way. If necessary, sweeten with red grape concentrate.

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Last updated: 28/04/14
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  Copyright ©: 2002 NAWB