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Grapefruit Wine

Thursday, January 05, 2006

  • Grapefruit 2.25 lb
  • White grape concentrate 1.5 pints
  • Sugar 2.25 lb
  • Water 1 gallon
  • Campden Tablet 1
  • Wine yeast
  • Yeast nutrient

Squeeze the juice from the grapefruit into a fermenting bin and grate in the skins. Pour in the water and grape juice. Crush the campden tablet (as described on it's container) and add to the bin. Leave to stand for twenty four hours. Add the yeast to the fermenting bin and stir well. Leave in a warm place for six to seven days stirring regularly. Strain off the liquid through a sieve into another fermenting bin containing the sugar. Stir to dissolve the sugar and then transfer to a fermenting jar (demijohn) fitting a bung and airlock. Leave to ferment. Once the fermentation has completely finished then the wine can be transferred to bottles and corked. It is ready to drink immediately.

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4 comments:

Mike said...

what is the starting gravity you like to stay between in the grapefruit wine. and since its out of season but im getting heckled to make this do you think it would be ok to use 100% juice concentrate in place of fresh grapefruit?

Ben said...

I usually try to hit anywhere between 1.080 to 1.095 on the starting gravity. Using juice concentrate is a great way to make this wine. Just making sure you get the frozen and make sure that it does not have any preservatives in it.

sara said...

how long does this wine take to ferment? 3-4 months? Thanks for your help, we will see how mine turns out!

Ben said...

It will be ready in about 6 - 8 months, but you can probably drink it after 4.

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