Grapefruit Dessert Wine (Sweet)

• 6 large grapefruit
• 2 lbs granulated sugar
• water to 1 gal
• 1/2 tsp pectic enzyme
• 1/8 tsp tannin
• 1 crushed Campden tablet
• 1 tblsp U.S.P. glycerine
• 1 tsp yeast starter
• Sauterne yeast

Scrub grapefruit clean. Peel one grapefruit thinly, making sure no white pith adheres to peel. Put peel in primary with half the sugar, the crushed Campden tablet, juice from all six grapefruit, tannin, yeast nutrient, and enough water to bring up to one gallon. Stir well to dissolve sugar. With a spoon, scrape the pulp from the grapefruit and add to primary, being careful not to allow any pith to adhere to pulp. Cover primary with clean cloth. After 12 hours, add pectic enzyme. After additional 12 hours, add yeast. After two days of vigorous fermentation, add remaining sugar, stir well, and allow additional three days vigorous fermentation in primary. Strain through nylon sieve into secondary and fit airlock. Rack every 30 days, topping up each time. After fifth racking, stabilize. Wait ten days and rack off sediment. Dissolve 1/2 cup sugar in 1/4 cup boiling water. Allow to cool and add to wine. Add glycerine, stir gently and bottle. Allow to age at least 6 months. [Author’s recipe]