Spiced Wines, Sherries, and/or Meads

• 12 lb. mixed Fuji and Gala apples
• 1 lb. chopped golden raisins
• 2-1/2 lb granulated sugar
• 1 gallon water
• 1 oz. cloves
• 2 3-inch cinnamon sticks, broken into pieces
• 1 oz. shredded ginger root
• 1 tsp. acid blend
• 1/2 tsp. pectin enzyme
• 1 crushed Campden tablet
• Sauterne or Champagne wine yeast and nutrient

Quarter the apples and run them through a mincer. Put in primary fermentation vessel with all ingredients except yeast and nutrient, cover, and set in warm place for 24 hours. Add yeast and nutrient, stir, and cover for four days, stirring twice daily. Strain liquor into secondary fermentation vessel and fit airlock. Rack after 30 days and again after two months. When clear, rack again and bottle. Taste after six months, but allow one year for maturity. [Author’s own recipe]