Apple and elderberry wine (dry white, Table)
Ingredients:
leaven from champagne or universal yeast
800 g of fine sugar potassium metabisulphite
995 ml of apple juice (no preservatives)
2 spoons of elderberry flowers
3 mg vitamin B1
1 flat teaspoon of citric acid
1 flat teaspoon of malic acid
1 flat teaspoon of medium
1 flat teaspoon of pectolytic enzyme
285 ml of concentrate of light grapes
Pour sugar into a sterilized bucket and pour a liter of hot water. Combine, until dissolved, add potassium metabisulphite and 1,7 liter of cold water. Then pour apple juice, cover the whole and leave on 24 Hours. The next day we wash the lilac flowers and add along with the other ingredients (in addition to grape concentrate) to the sugar solution; make up with cold water to the volume 4,2 Litre. Set aside the dish on 4 Days; daily we mix its contents. Then strain to the gander, add the concentrate and clog with a stopper with a fermentation tube. Leave the gander in a warm place until the yeast is finished. Pull the wine to the second gander and add potassium metabisulphite. The product is suitable for consumption after 3-4 Months, but the best is after 18 months of puberty. A few days before bottling, sweeten the liquor.