Ingredients

• 2 lbs mincemeat
• 2 lbs granulated sugar
• 1 can Welch's 100% White Grape Juice frozen concentrate
• 1 lemon (zest and juice)
• 1 orange (zest and juice)
• 2 tsp pectic enzyme
• 1/4 tsp grape tannin
• 6-1/2 pts warm water
• 1 tsp yeast nutrient
• 1 pkt general purpose wine yeast

Directions

Put all ingredients except yeast in primary.

You can put the mincemeat in a nylon straining bag to make removal easier.

Cover primary and set aside 12 hours.

Stir well and add activated yeast starter.

Cover with sanitized cloth and set aside in warm place to ferment.

When vigorous fermentation slows (7-10 days), check specific gravity.

If at or under 1.010, transfer to secondary and fix airlock.

If wine does not clear in 60 days, add additional teaspoon pectic enzyme while racking wine.

If clear, simply rack.

Reattach airlock and wait additional 30 days or until clear.

Rack, add one crushed and dissolved Campden tablet and 1/2 tsp dissolved potassium sorbate.

Wait 10 days, sweeten to taste and set aside an additional 30 days.

Rack into bottles and age 1 year.

http://winemaking.jackkeller.net/request.asp

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