Dried fruit wine (quite heavy, Reinforced)
Ingredients:
tokaj yeast leaven
450 g wheat
450 g Sultan
230 g raisins
230 g figs
900 g of fine sugar
2 flat teaspoons of citric acid
1 flat teaspoon of medium
1 flat teaspoon of pectolytic enzyme
3 mg vitamin B1
potassium metabisulphite
Rinse and soak the wheat overnight in 1/2 liter of water. Then strain and lightly rub. We crush the washed fruit. Pour into a bucket, add sugar, acid, 1 liter of hot water and mix thoroughly. Make up with cold water to the volume 4,5 Litre; when the temperature drops to 21°C, add medium, enzyme, vitamin B1 and yeast. Cover and set aside on 5 days for fermentation; we mix daily. Pull to the gander and clog with a stopper with a fermentation tube. Set again in a warm place, and when the wine stops working, we remove them and add potassium metabisulphite.
Remark: after fermentation, the wine should be semi-dry or dry. To get a sweeter liquor, a few days before bottling, sugar should be added. Alternatively, you can add a little tartaric acid. If we want, to make the wine powerful, Add 142 ml of sugar syrup, until the specific gravity falls to 1006 Units. Remember, that the wine will then be sweeter. They can be drunk after 4-6 Months.