Southern France Style – Medium-Dry White Wine

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

Ingredients

• 1 Litre Apple Juice
• 1 Litre White Grape Juice
• 200ml Pineapple Juice
• 5g / 1 teaspoon Tartaric Acid
• 400g Granulated Sugar
• 110g Sugar for Sweetening
• Sufficient Pectolytic Enzyme
• 2g / ½ Teaspoon Yeast Nutrient
• Gervin No. 5 Yeast
• 5g / 1 Teaspoon Bentonite (Optional)
• Water to 4.5 Litres

Method

With this wine, the fermentation is first taken to dryness, fermenting out just the 400g of sugar plus that that was contained in the fruit juices, and then letting the wine clear before sweetening it up with another 100g of sugar.  Even though the wine looks very clear it is likely to contain some yeast cells and further fermentation is possible.  To prevent this re-fermentation the wine should be treated with both sulphite (5ml of 10% solution) and potassium sorbate.  The wine could be sweetened a little more, with say another 100g of sugar, but it does not have enough body to be sweetened beyond 200g of sugar.