Brewer’s Roundtable Reference Library

This and other wine recipes are discussed at the wine recipe forum.  ”

This recipe was obtained from a book at a friend’s house several years ago. I start a gallon of this each month so I never run out. It’s that good.”

- 1 large can (1 lb. 3 oz.) grapefruit sections in syrup
- 1 pint of pure white grape juice - 2 lbs. white sugar

- 1 tsp. yeast nutrient

- 1 tsp. pectic enzyme

- ¼ to ½ tsp. tannin - water to make up 1 gallon - 1 pkg white wine yeast

Instructions:

Put 1 quart water on to boil. Meanwhile, dump grapefruit sections and syrup in primary and crush with hands. Add sugar to boiling water and stir well until it is dissolved. Pour boiling water in primary. Cover and allow to cool to room temperature. Add all ingredients except yeast. Stir and cover. Add yeast the next day. Recover primary and stir daily for 5-7 days. Strain through nylon straining bag and squeeze well. Transfer liquid to a secondary and cap with an airlock. Rack after 30 days and again when wine clears. Stabilize and allow another 30 days. Bottle and enjoy immediately.