Edelweiss Wines, Sherries, and/or Meads

• 60-70 lbs Edelweiss grapes
• 1 tsp pectic enzyme
• 1/4 tsp potassium metabisulfite
• 3 tsp yeast nutrient
• 1 pkt Steinberg, Assmannhausen or Riesling wine yeast

Pick grapes when fully ripe, discarding any spoiled or unripe grapes from clusters. Crush and destem the grapes. Add pectic enzyme to the crush and stir with wooden paddle. Cover and set aside 2 hours. Press grapes and transfer juice to primary fermentation vessel, stirring in Ľ tsp potassium metabisulfite and covering primary. Place in refrigerator or cool place and let sit 8 hours. Adjust acidity and sugar as required (starting specific gravity should not exceed 1.095 unless naturally) and stir in yeast nutrient. Add activated yeast starter gently so starter remains at or near surface (stir shallowly). Recover primary and after 4 hours stir deeply and cover again. Ferment in primary until specific gravity drops to 1.010 to 1.015. Stabilize, rack to secondary, attach airlock, and set in a cool place. Wine should continue fermenting to 0.998-1.004. Rack every 30-45 days until wine stabilizes and clears, adding Ľ tsp. potassium metabisulfite every other racking (recipe ingredients allow for at least 3 additions). If wine does not clear after 3rd racking, fine with Bentonite and allow additional month to clear. Rack again, sweeten to taste, and bottle. Allow 3 months before tasting. [Author’s own recipe]