Onion Wine
Ingredients
- Onions 1/2 lbs.
- Potatoes 1/2 lbs.
- 100% white grape juice concentrate 12 ounces
- sugar 2 1/4 lbs.
- Pectic enzyme 1 tsp.
- Acid blend 2 tsp.
- Yeast nutrient 1 tsp.
- 1 Campden Tablet
- Yeast (Lalvin D-47, or a general purpose yeast)
Wash and peel the onions and potatoes. Chop them and put them in a pot with some water. Boil them until tender, about 15 minutes. Strain into the primary fermenter. Discard the pulp. Boil about 1 quart of water and dissolve the sugar in it. Add this when it is cool enough. Crush the Campden tablet and add to the primary. Add all the other ingredients except the yeast. Make up the volume to 1 gallon with water. Allow the mixture to stand overnight or for 24 hours. The next day, pitch the yeast according to the instructions on the packet, Cover the primary and allow the wine to ferment. Stir it at least once a day. When the primary fermentation is complete, in about 5 days, put the wine into the secondary fermenter, make up the volume with water if necessary Rack as necessary until still and clear. It will probably be at least three months before it is ready for bottling.
