Wheat Wine (3)

• 2 lbs whole wheat
• 2 lbs demerara sugar
• 1 gal water
• 3/4 oz citric acid
• 1/8 tsp tannin
• 1 crushed Campden tablet
• 1 tsp yeast nutrient
• wine yeast

Soak wheat overnight in just enough water to cover. Drain and put wheat through a mincer. In large pot, combine minced wheat, sugar, water, citric acid, and tannin. Bring to a boil while stirring to dissolve sugar. When water boils, cour into primary and cover. When cooled to room temperature, add crushed Campden and yeast nutrient. Stir, recover and set aside 24 hours. Add activated yeast and recover. Stir daily for 7-8 days, strain liquor into secondary, fit airlock, and set aside. When wine clears, rack into sanitized secondary, top up and refit airlock. Wait 2 months and again rack, top up and refit airlock. After additional 2 months, rack into bottles. Taste after one to two years. [Adapted from Leo Zanelli’s Home Winemaking from A to Z ]