Burgundy Wine Recipe

This was the first wine that I made using canned juice purchased from other than the grocery store. It took almost a year before it really mellowed out but it was worth the wait. Only wished that I had made more.

Burgundy

July 13 2003

2 Gallons

Quantity	Ingredient
46 ounces	Alexander’s Burgundy Juice
4 cans	Water
4 cups	Sugar
2 Teaspoons	Yeast Nutrient
1 ½	Campden Tablets
1 Teaspoon	Acid Blend
½ Packet	Narbone Yeast
½ Packet	Pasteur Red Yeast

Primary Fermentation was 7 Days

Original Gravity 1.10

Vinometer Reading 15%

Secondary Fermentation 6 weeks

Bottled in Gallon Jugs August 29, 2003 along with Oak Chips

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