Date wine with grape concentrate (heavy sweet sherry type)
Ingredients:
sherry yeast leaven
1,4 kg dates
2 large lemons
2 Oranges
450 g of fine sugar
28 g gypsum (dehydrated calcium sulphate)
1 flat teaspoon of pectolytic enzyme
1 flat teaspoon of medium
3 mg vitamin B1
285 ml of concentrate of light grapes
possibly sugar syrup
Cut and cook dates 30 minutes in 1,7 a liter of water together with a thinly peeled peel of oranges and lemons (without white part). Pour sugar into a bucket, add the strained decoction and mix thoroughly. Squeeze the juice from lemons and oranges, pour into a bucket and add gypsum. Make up with cold water to the volume 4,2 Litre; when the temperature drops to 21°C, add the rest of the ingredients. Leave the mash on 4 Days. We mix every day. Then we pour the wine into the gander and pour the grape concentrate. Clog with a stopper with a fermentation tube. Remark: we do not fill the gander to the brim. Leave for further fermentation; from time to time add after 142 ml of syrup, until the specific gravity falls to 1006. When fermentation stops, we pull the wine to the second gander (only once). Cover the hole with gauze. Set aside for fermentation; from time to time we check, whether it is not too intense. When the yeast stops working, clog the gander with a stopper with a fermentation tube and set aside, so that the wine matures. The liquor is ready after 6 Months.