The National Association of Wine and Beer Makers (Amateur)
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White Medium Aperitif Sweet Sherry Dry Citrus Aperitif

White Medium Aperitif
1st 1992 Wales & West
Supplied by John Carpenter NGWBJ

1 ltr orange juice
0.5 pint white grape concentrate
3/4lbs bananas
1lb gooseberries
1/4lb dried apricots
5 oranges, peel only, no pith
Pectic Enzyme
1/2 tsp Gypsum
Selected Yeast
36ozs sugar (to OG 1110)
Additional ingredient 1 gram Wormwood to be added at first racking

Peel and slice the bananas (discard the skins), bring the sliced fruit to the boil in 2 pints of water and simmer for about 10 minutes. Wash, rinse and chop the apricots and gooseberries, place in a clean, sterilised bucket, strain the bananas and pour the juice over the fruit, add the litre of orange juice, 1 Campden tablet (crushed) and Pectolase. Cover and stand for 24 hours. After which time add the grape concentrate, orange peel, sugar (as syrup), Yeast Nutrients and Yeast Starter. Check the acidity and adjust to around 4.5ppt; allow to ferment in the bucket for 48 hours then strain into a clean demijon and allow fermentation to proceed to completion. When fermentation has ceased, rack into a clean demijohn (leaving the sediment behind), add a further Campden tablet and the Wormwood (suspend at the top of the demijohn in a muslin bag weighed down with a marble for 3 to 4 days before removing). Allow the wine to clear, racking every 3 months for the first 9 months then once more 6 months later. Finings may be used to clear the wine. Sweeten to taste, remembering to keep a good balance.

First published in Fermentation Issue 10 September 1993

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Sweet Sherry
Members Wine Recipe 1994 National
Supplied by E Thomas
Won by Mrs E W Findlay

1 lb Sultanas
1/2 lb Dates
12 oz Figs
1 pint Sherry Grape Concentrate
1lb Muscovado Sugar
1 1/2lb White Sugar
1 tsp Tannin
1/4 tsp Citric Acid
1/2 tsp Gypsum
1 Campden Tablet
Yeast Nutrient
5 - 10 Grams Oak Granules
Madeira or Sherry Yeast

Wash Fruit well, drop into a pan of boiling water and bring back to the boil. Strain through sieve, and chop. Put into sterile bucket with Muscovado sugar and pour on 6 pints of boiling water, leave to cool. Make must to an SG1080 with sugar, add campden tablet, pectic enzyme and leave for 12 hours, well covered. Add yeast and other ingredients; except grape concentrate and ferment for 7 days. Strain into DemiJohn, ferment in the usual way and feed with Grape concentrate and sugar until fermentation is finished. Rack as required and mature for 10 months, and then bottle.

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Dry Citrus Aperitif
Members Wine Recipe 2001 National
Supplied by Al Procter
Won by Peter Robinson

Zest of 10 oranges, 5 lemons and 2 grapefruit
Juice from the same fruit
1 ltr orange juice
0.5 ltr white grape concentrate
1 tsp pectolase
1 tsp yeast Nutrient
1 Vitamin B1 tablet
1.25 tsp tannin
Gervin No.3 Yeast (or similar)
Sugar to make SG reading of 1100

1. Clean skins of the fruit before removing the zest. Place the zest in a bucket and pour on 1 ltr of boiling water and leave to infuse.
2. When cool add the juices from the fruit, the carton of orange juice and the grape concentrate.
3. Make up to 5 litres with water. 
4. Add the chemicals and the yeast. Test the gravity and make up to 1100 with sugar.
5. Leave to ferment for 7 days in the bucket. Strain into a 5 litre demi-john. Rack the wine after 3 weeks.
6. When fermentation ceases, add finings and filter.

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