Ingredients
- 4 pounds Jerusalem Artichokes
- 2 oranges, juice only
- 1/2 pound raisins
- 6 cups granulated sugar
- 1/2 teaspoon yeast nutrient
- 2 campden tablet
- 1/2 teaspoon pectic enzyme
- 1 package wine yeast
- water
preparation
Scrub Jerusalem Artichokes clean and slice into a pot. Add 1/2 gallon of water. Simmer until tender.
Put raisins, campden tablets, sugar and nutrients into the primary fermentor. Strain the boiling liquid from the Jerusalem Artichokes into the primary fermentor. Stir to dissolve sugar.
Return the Jerusalem Artichokes to the pot. Add 1/2 gallon of water and boil for 5 minutes. Strain liquid into primary fermentor. Discard Jerusalem Artichokes.
When cool, add orange juice and pectic enzyme.
Let sit overnight. Check specific gravity — it should be between 1.090 and 1.100. Add yeast. Stir daily for five or six days, until frothing stops.
Strain. Siphon into secondary fermentor and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
