Leek Wines, Sherries, and/or Meads

Leek Wine

April 5, 2001
  • 4 large leeks
  • 1 lb chopped or minced golden raisins
  • 1-3/4 lbs sugar
  • 2 tsp acid blend
  • 1 tsp yeast nutrient
  • 1/8 tsp tannin
  • 1 crushed Campden tablet
  • 1 gallon water
  • 1 pkt Champagne yeast

In sauce pan, bring 1 quart water to boil and stir in sugar until dissolved. Cover and set aside to cool. Meanwhile, chop or mince raisins and put in nylon straining bag. Wash leeks thoroughly, cut off roots, and from root end slice thinly, removing leaves as reached until little or no core remains to slice. Add sliced leeks to nylon sraining bag, tie shut and place in primary. To primary, add sugar water, remaining water, acid blend, tannin, yeast nutrient, and crushed Campden tablet. Stir and cover with sanitized cloth. Set aside for 24 hours, then add activated yeast and ferment until s.g. drops to between 1.010 and 1.015, stirring daily. Drain leeks and raisins, squeezing gently. Allow wine to settle overnight, rack into secondary and fit airlock. Set aside for 60 days. Rack, top up and refit airlock. After additional 60 days, check s.g. to ensure dryness. Rack into bottles or stabilize, sweeten to taste, wait 10 days, and rack into bottles. [Author’s own recipe]