Grapefruit wine (Dry, aperitif)
Ingredients:
tokaj yeast leaven
9 small grapefruit
potassium metabisulphite
340 g Sultan
1 flat teaspoon of pectolytic enzyme
1 flat teaspoon of medium
3 mg vitamin B1
1,1 kg of sugar
Divide grapefruit in half and squeeze the juice. Pour the juice into a bucket and add potassium metabisulphite. After 24 hours throw in washed and shredded raisins, enzyme, medium, vitamin B1 and 680 g of sugar. Make up with lukewarm water to the volume 3,4 Litre, add yeast, cover and set aside on 3 days for fermentation. We mix every day. We pour the wine into a gander and clog with a cork with a fermentation tube. For the next 2 days we shake the gander twice a day; then add the rest of the sugar. We shake the gander, until the sugar dissolves and make up with cold water. Leave until, until the wine reaches a dry taste. Then we remove and add potassium bisulphite. To achieve the best taste of the drink, wine must mature for a long time (into 18 Months). You can also drink young wine, if it is sweetened a few days before bottling.