Fennel Wine (3)

• 1-1/2 oz fennel leaves
• 2 11-1/2 oz cans Welch’s frozen 100% White Grape Juice Concentrate
• 1-1/4 lb sugar
• 1/2 tsp citric acid
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• water to 1 gallon
• 1 pkt Champagne wine yeast

Boil 2 cups water and infuse fennel leaves 10-15 minutes. Strain water into primary and discard leaves. Add all remaining ingredients except yeast, cover primary and set aside 12 hours. Add activated yeast and recover. Stir daily until s.g. drops to 1.010, then transfer to secondary. Fit airlock and set aside. Rack every 30 days until clear, topping up and refitting airlock each time. Stabilize but sweeten only if you must. Wait final 30 days and rack into bottles. [Author’s own recipe]