Grapefruit Wine (Dry) (1)

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  • 6 large grapefruit
  • 2 lbs granulated sugar
  • water to 1 gal
  • 1/2 tsp pectic enzyme
  • 1 crushed Campden tablet
  • 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, yeast nutrient, and enough water to bring up to one gallon, stirring well to dissolve sugar. 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 two days vigorous fermentation in primary. Discard peel, transfer to secondary and fit airlock. Rack every 30 days, topping up each time. After fifth racking, bottle and set aside at least 6 months. [Adapted from Dorothy Alatorre’s Home Wines of North American ]