Date wine, raisins and figs (Sweet, white dessert)
Ingredients:
tokaj or madeira yeast leaven
227 g dates
900 g sultana raisins
227 g figs
114 g dried bananas
potassium metabisulphite
1 flat teaspoon of medium
1 flat teaspoon of citric acid
6 mg vitamin B1
1 flat teaspoon of pectolytic enzyme
700 ml of concentrate of light grapes
possibly sugar syrup
Dates, raisins and figs wash and chop; pour into a bucket. Bananas cook by 25 minutes in 1/2 liter of water. We strain the decoction, make up with warm water to the volume 2 liters and pour into a bucket. Pour potassium metabisulphite, cover and set aside. After 24 for hours we make up with warm water to the volume 3/4 Litre. When the temperature drops to 21°C, add the remaining ingredients (in addition to syrup and concentrate). Leave the mash to ferment on 3 Days; mix twice a day. Then add the grape concentrate and set aside for the next 2 Days. Pour the wine into a gander and clog with a cork with a fermentation tube filled with water. When the specific gravity falls to 1010, pour after 142 ml of syrup. At the end of fermentation we add so much syrup, to achieve 1040 specific gravity units; you can add a little tartaric acid. After fermentation, we pour the wine and add the potassium metabisulphite. After a month, repeat the action. The liquor can be consumed after 6 Months.