Wheat Wine (2)

• 1 pt whole wheat
• 2 lbs golden raisins
• 2 large potatoes
• 2 lemons
• 1-1/4 lbs demerara sugar
• 7-1/2 pts water
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• wine yeast

Soak wheat overnight in 1 pt water. Put water on heat but do not boil. Drain wheat and put it and raisins through a mincer. Peel potatoes and slice thinly and then juice the lemons and discard pulp and rind. Put wheat, raisins, potatoes, lemon juice, sugar, crushed Campden, and yeast nutrient in primary and pour in hot water. Stir very well to dissolve sugar, cover with muslin and set aside. After 24 hours, add activated yeast and recover primary. Stir daily for 10 days. Strain but do not squeeze solids. Allow liquor to settle overnight and rack into secondary and fit airlock. When wine clears, rack into sanitized secondary, top up and refit airlock. After 3 months carefully rack into bottles and store in dark place for one or two years before tasting. [Adapted from C.J.J. Berry’s First Steps in Winemaking ]