Corn Wine 2

• 4 to 6 ears of freshly picked corn
• 2 lbs granulated sugar
• 1/2 tsp pectic enzyme
• 1-1/2 tblsp acid blend
• 1/8 tsp tannin
• 1 tsp yeast nutrient
• water to 1 gallon
• Sherry wine yeast

Put a large pot containing half the water on to boil. Meanwhile, clean the corn and cut it from the cobs. Cut cobs into 2-inch sections and put the cobs and corn in the boiling water. Boil for 15 minutes. Strain into the primary and add 1-1/2 pounds sugar to it, stirring until dissolved. Add remaining water to make up a gallon less one cup. Cover primary and set aside to cool. When at room temperature, add pectic enzyme, acid blend, tannin, and yeast nutrient. Recover primary and set aside 12 hours. Add activated yeast and recover. Stir daily for 7 days. Boil one cup of water and dissolve one pound of sugar into it. Set sugar water aside to cool, covered. Rack wine into secondary and add sugar water. Fit airlock and set aside for 30 days. Rack, top up and refit airlock. After additional 60 days, rack, top up and again refit airlock. Set aside for 4 months, checking fluid in airlock from time to time. Wine should be clear. If not, treat as for starchy haze . Rack into bottles and set aside for 3 months. Will improve with further aging. [Adapted from Dorothy Alatorre’s Home Wines of North America ]