Celery Wine (2)

• 6 lbs white celery
• 3-1/4 lbs sugar
• 7-1/4 pts water
• 1-1/2 tsp citric acid
• 1 tsp yeast nutrient
• wine yeast

Clean celery, trim off leaves and chop finely. Combine water and celery in pot and bring to boil. Simmer until tender. Stir in sugar and stir until dissolved. Strain into secondary and allow to cool. When room temperature, stir in citric acid, yeast nutrient and activated yeast. Cover until fermentation is strong, then fit airlock and set aside. Rack after 30 days. Top up, refit airlock and ferment additional 60 days. Rack, stabilize, sweeten if desired, wait 10 days, and rack into bottles. Can be concumed immediately. [Adapted from Leo Zanelli’s Home Winemaking from A to Z ]