Grapefruit Wine (Semi-Sweet)

• 6 large grapefruit
• 1 lb chopped golden raisins
• 1-3/4 lbs granulated sugar
• water to 1 gal
• 1/2 tsp pectic enzyme
• 1/8 tsp tannin
• 1 crushed Campden tablet
• 1 tsp yeast starter
• Sauterne yeast

Chop or mince raisins. Scrub grapefruit clean. Peel two grapefruit thinly, making sure no white pith adheres to peelings. Put peelings in nylon straining bag with raisins. Juice the grapefruit and pour juice in primary. With a spoon, scrape the pulp from the grapefruit and add pulp to nylon bag, being careful not to allow any pith to adhere to pulp. Tie bag and put in primary with half the sugar, the crushed Campden tablet, tannin, 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 three days vigorous fermentation in primary. Remove bag, drain without squeezing and discard pulp. Siphon liquor 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 1/4 cup sugar in 1/8 cup boiling water. Allow to cool, add to wine, stir gently, and bottle. Allow to age at least 6 months. [Author’s recipe]