Chicory Wines, Sherries, and/or Meads

Chicory Wine

April 5, 2001
  • 4 oz. dried chicory root, finely chopped or coarsely ground
  • 1 11 oz. can of Welch’s 100% White Grape Juice frozen concentrate
  • 1-3/4 lb. granulated sugar
  • 1-1/2 tsp. acid blend
  • 1 tsp. yeast nutrient
  • water to make up 1 gallon
  • crushed Campden tablet
  • wine yeast

Place finely chopped or coarsely ground chicory root in small pan and add 2 cups water. Bring to boil, then reduce heat and simmer covered 15 minutes. Strain liquid through piece if muslin cloth or very fine mesh into primary. Add all ingredients except yeast and stir well to thoroughly dissolve sugar. Cover and let sit 10 hours. Add activated yeast, recover primary, and stir daily until vigorous fermentation subsides. Transfer to secondary, attach airlock and ferment to dryness. Rack every 30 days until clear and no new sediments fall between rackings. Stabilize, sweeten if desired, let sit 14 days, then rack into bottles. [Author’s own recipe]