Demonstration on 15^th May meeting.

Set recipe for AGM March 2009

Also for wine competition at Class 5 and 10 Nov 2008

Dry white (Burgundy style).

The alcohol will be close to 13%

Apple juice 2 litres

White grape juice 1 litre

Pineapple juice 200 ml

Canned gooseberries 425 grams

Bananas (flesh) 200 grams

Granulated sugar 450 grams

Pectolvtic enzyme sufficient

Minavit nutrient 1 gram (1/4 tsp)

Gervin D yeast 1 sachet

Water to make up 4.5 litres

The banana pulp should be made from fruit that is really ripe, with the fruit just beginning to turn black, Use Gervin D yeast , No 2 Yeast or a high alcohol yeast.

A heaped teaspoon of oak chips can be added to the must at the start of the fermentation.