Cabbage Wine (1)

• 3 lbs shredded cabbage
• 1/2 lb minced golden raisins
• 3 lbs sugar
• 7-1/2 pts water
• 1-1/2 tsp citric acid
• 1/8 tsp tannin
• 1 tsp yeast nutrient
• Champagne wine yeast

Put water on to boil. Shred cabbage and place in primary. Mince raisins and add to primary. When water boils, add sugar and stir until dissolved. When water returns to boil, pour water over cabbage and raisins. Cover primary and allow to cool. Stir in all remaining ingredients, including activated yeast. When aerobic fermentation is strong, ferment 5 days, stirring twice daily. Strain into secondary and fit airlock. Rack after 30 days, top up and refit airlock. After additional 30 days, measure specific gravity. When 1.004 or lower, stabilize, wait 10 days and rack. Refit airlock and set aside 45 days. Rack into bottles and age 6 months. [Adapted from Leo Zanelli’s Home Winemaking from A to Z ]