Grapefruit Wine (Dry) (2)

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  • 6 large pink grapefruit
  • 1-3/4 lbs granulated sugar
  • 3 3/4 qts water
  • 1 12-oz can frozen white grape juice concentrate
  • 1/2 tsp pectic enzyme
    1/4 tsp grape tannin
  • 1 crushed Campden tablet
  • 1 tsp yeast starter
  • Champagne yeast

Scrub grapefruit clean. Put the water on to boil while thinly grating peelings of 2 or 3 grapefruit. Put zest (gratings) in nylon straining bag. Peel the grapefruit and remove all pith. Section the fruit and put segments in bag. Tie bag and put in primary. Mash the segments. Add grape juice, sugar, the crushed Campden tablet, tannin, yeast nutrient, and boiling water. Stir well to dissolve sugar. Cover primary with clean cloth. After 12 hours, add pectic enzyme. After additional 12 hours, add yeast. After 5-7 days of vigorous fermentation, remove nylon bag and allow to drip drain (do not squeeze). Siphon into secondary and fit airlock. Rack every 30 days, topping up each time. After fifth or sixth racking, bottle and set aside at least 6 months. [Adapted from Terry Garey’s The Joy of Home Winemaking ]