Sassafras Wines, Sherries, and/or Meads

• 1 gallon sassafras root infusion (see above)
• 4-1/2 lb granulated sugar
• 2-1/4 tsp acid blend
• 3 crushed and finely ground Campden tablets
• 1/2 tsp tannin
• 2 gallons water
• 1-1/2 tsp yeast nutrient
• 1 pkt Champagne wine yeast

Combine all ingredients except yeast in primary. Stir well to dissolve sugar. Cover and set aside 10-12 hours. Add yeast, recover, and stir daily until S.G. drops to 1.020 or below. Siphon off sediments into secondary, top up if required, fit airlock, and set in dark, cool (60-65 degrees F.) place. In 3 weeks, rack, top up and refit airlock. Rack again in 3 months, adding another 3 crushed and dissolved Campden tablets. Rack again 3 months later and bottle when clear and stable. Store in dark place to preserve color. Age at least three months. [Author’s own recipe]