Praline Wines, Sherries, and/or Meads

• 1 25-oz bottle
• Savannah Mixes
• Southern Praline Mix
• 2-3/8 lbs granulated sugar
• 1-1/4 tsp acid blend
• 1 tsp yeast nutrient
• 1 crushed Campden tablet
• 6 pts water
• Sauternes wine yeast

Bring 1 quart water to boil and add sugar, stirring until dissolved. Remove from heat, pour into primary, and add Savannah Mixes Southern Praline Mix. Add remaining water and set aside to cool. When room temperature, add acid blend, yeast nutrient and crushed and dissolved Campden tablet. Stir well, cover and set aside 10-12 hours. Add activated yeast and recover primary. Stir daily for 10 days, then transfer into secondary and attach airlock. After 2 months, rack into clean secondary, top up and refit airlock. Wait additional month and rack, stabilize, top up and again refit airlock. After additional month, sweeten to desired or balance level and rack into bottles. [Author’s own recipe]