Sarsaparilla Wine (1)
- 1-1/2 ozs ground sarsaparilla root
- 1/4 oz caramel
- 2 lbs granulated sugar
- 71/2 pts water
- 1-1/2 oz tartaric acid
- 1 crushed Campden tablet
- 1 tsp yeast nutrient
- wine yeast
Bring 1˝ pints water to boil and stir in sarsaparilla, caramel and sugar. Stir until sugar and caramel are completely dissolved. Remove from heat and add remaining water. Stir in tartaric acid and yeast nutrient, cover and set aside to cool. When at room temperature, stir in crushed Campden tablet, recover and set aside for 12 hours. Add activated yeast and ferment 4 days, stirring 2-3 time per day. Pour liquid through nylon straining bag into secondary and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form over 30-day period. Stabilize, sweeten if desired, wait 10 days, and rack into bottles. May drink immediately, but improves with 6 months aging. [Recipe adapted from C.J.J. Berry’s First Steps in Winemaking ]