Rosemary Wines, Sherries, and/or Meads

• 1 cup dried rosemay leaves
• 1 11.5-oz can Welch’s 100% White Grape Juice Frozen Concentrate
• 2 lbs 6 ozs finely granulated sugar
• 2 tsp acid blend
• 1/8 tsp powdered grape tannin
• Water to make one gallon
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• 1 pkt Montrachet wine yeast

Mix sugar in water and bring to boil, stirring frequently to dissolve. Add dried rosemary leaves in a jelly bag and tie closed. Put bag in primary. When sugar is dissolved and water comes to boil, pour over bag. Cover primary with a clean cloth. When water cools to room temperatue, add all remaining ingredients except yeast and stir to dissolve. After 12 hours, add activated yeast. Recover and stir daily, tasting each time. When satisfied of flavor, remove bag and descard contents. Continue fermentation until specific gravity reaches 1.020 or lower. Rack to secondary and fit airlock. Ferment 30 days, rack, top up and refit airlock. Rack every additional 60 days for 6 months. Stabilize and sweeten to taste. After 10 days, rack into bottles. Allow to age 6 months before tasting. Will improve to about two years. [Adapted from Terry Garey’s The Joy of Home Winemaking ]

• 3 cups fresh rosemay leaves
• 1 11.5-oz can Welch’s 100% White Grape Juice Frozen Concentrate
• 1 lb 13 ozs finely granulated sugar
• 2 tsp acid blend
• 1/8 tsp powdered grape tannin
• Water to make one gallon
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• 1 pkt Montrachet wine yeast

Mix sugar in water and bring to boil, stirring frequently to dissolve. Bruise rosemary leaves with the tines of a fork, put in jelly bag and tie closed. Put bag in primary. When sugar is dissolved and water comes to boil, pour over bag. Drip drain bag several times to allow flavor of leaves to seep into water. Taste. If flavor is not strong enough, dunk bag several more times or as long as necessary until satisfied with flavor. Remove bag and discard leaves, cover primary with cloth and let cool to room temperature. Add all remaining ingredients except yeast and stir to dissolve. After 12 hours, add activated yeast. Recover and stir daily until specific gravity reaches 1.020 or lower. Rack to secondary and fit airlock. Ferment 30 days, rack, top up and refit airlock. Rack every additional 60 days for 6 months. Stabilize and sweeten to taste. After 10 days, rack into bottles. Allow to age 6 months before tasting. Will improve to about two years. [Adapted from Terry Garey’s The Joy of Home Winemaking ]