Onion Wine (2)

• 1 lb sweet Vidalia onions
• 1/2 lb carrots
• 11-oz can 100% Welch’s White Grape Juice frozen concentrate
• 1 lb 13 oz fine granulated sugar
• 71/2 pts water
• 3 tsp citric acid or acid blend
• 1 crushed Campden tablet
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1 pkt Champagne wine yeast

Thinly slice onions and carrots water. Put on heat and bring to a simmer, holding simmer for 45 minutes. Put sugar, citric acid, concentrate, and yeast nutrient in primary. Strain simmering water into primary, discarding onions and carrots. Stir until sugar is completely dissolved. Cover with clean cloth and set aside to cool. When at room temperature, add crushed Campden tablet and stir. Recover primary and set aside for 12 hours. Add pectic enzyme, stir, recover primary, and set aside another 12 hours. Add activated yeast. Stir daily for 10-14 days. Rack liquid into secondary, top up if required and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period. Stabilize, sweeten to taste, wait 10 days, and rack into bottles. Allow to age 6 months before tasting. [Author’s own recipe]