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White vin ordinaire (dry)
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Ingredients |
Metric |
British |
USA |
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Canned orange juice |
280 mL |
Half a pint |
10 fluid ounces |
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Canned pineapple juice |
280 mL |
Half a pint |
10 fluid ounces |
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Sugar |
1 kg |
2 lb in weight |
1.5 lb |
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Water |
4.5 L |
1 gallon |
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Bordeaux yeast |
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Pectic enzyme |
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- The sugar is poured into a 2g bucket, add the juices and nutrients, along with other ingredients.
- The bucket is then filled to the 1g with cold water.
- Stirring will dissolve the sugar, and the yeast starter and Pectolase are added immediately.
- This wine will ferment to dryness in approximately 3 to 4 weeks at 21°C.
- At the end of this period, two Camden tablets should be added, and the wine racked a week later.
- After 3 to 4 months, the wine is brilliantly clear and drinkable as a rough white wine, but it is significantly improved if cask-matured for two months.
White vin ordinaire (dry) Equipment & Ingredients
