Grape wine – Honey (quite heavy, White, Table)

Ingredients:

leaven from Rhine or universal yeast
340 g clover honey
700 ml of concentrate of light grapes (semi-dry or dry)
3 mg vitamin B1
1/4 a flat teaspoon of citric acid
1 flat teaspoon of medium
1 flat teaspoon of pectolytic enzyme
potassium metabisulphite

Dissolve honey in 1 liters of water, bring to a boil and cool. Pour the concentrate into the gander and add 1,7 liter of hot water. Rinse the vessel after concentrate thoroughly, so as not to waste the ingredient. Add honey and make up with cold water to the volume 4,5 Litre. When the temperature drops to 21°C, add the remaining ingredients. Set aside for 5 days for fermentation. Every day we shake the gander, and then pour cold water into the fermentation tube. Set in a warm place for further fermentation. When the yeast stops working, immediately remove the wine and add potassium metabisulphite. We should get semi-dry wine; they can be sweetened to taste. Suitable for drinking after 3-4 Months.