Carob Wines, Sherries, and/or Meads

• 4 lbs carob beans pods (green)
• 1 lb chopped or minced golden raisins
• 1-3/4 lbs granulated sugar
• 7-1/4 pts water
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 crushed Campden tablet
• 1-1/2 tsp acid blend
• wine yeast

Chop the pods up into short pieces (1/2 inch). Chop or mince golden raisins. Toss chopped pods and raisins into primary. Meanwhile, bring water and sugar to boil. Stir until sugar is completely dissolved and pour over pods and raisins. Cover primary and allow to cool to room temperature. Add all remaining ingredients except pectic enzyme and yeast. Recover primary and wait 12 hours. Add Pectic enzyme, stir and recover. Wait additional 12 hours and add activated yeast. Recover primary and set aside, stirring twice daily for 10 days. Transfer to secondary through nylon straining bag, discarding pulp. Fit airlock and set aside 30 days. Rack, top up, refit airlock, and set aside additional 30 days. Wait 30 days and rack, stabilize wine, sweeten to taste, refit airlock, and set aside. After 2 weeks, rack into bottles. [ Author’s own recipe ]