Burgundy Style – Dry White Wine

NB: If you are new to winemaking, it is worth checking out our guide to success.

Ingredients

• 250ml Apple Juice
• 1 Litre White Grape Juice
• 200ml Pineapple Juice
• 425g Canned Gooseberries
• 200g Bananas (flesh)
• 450g Granulated Sugar
• Sufficient Pectolytic Enzyme
• 1g / ¼ Teaspoon Yeast Nutrient
• Gervin No. 11 Yeast
• Water to 4.5 Litres

Method

This is a more elaborate recipe which will give a wine of rather more depth and complexity.  The alcohol will be close to 13% with an acidity of approximately 7g per litre.

Use both the fruit and the fruit from the can of gooseberries.  The banana pulp should be made using fruit that is really ripe, with the fruit just beginning to turn black.  The Gervin No. 11 yeast gives an excellent bouquet and drops the malic acid level a little, metabolising into a little extra ethyl alcohol.

If you have a source of oak chips, it is worth experimenting by adding just a heaped teaspoon of them to the must at the start of fermentation.  This wine will repay six to twelve months of aging in the bottles.