- 1/4 lb barley
- 1/2 pint grape concentrate(or 1 lb raisins)
- 2 lemons(or 4 tsp citric acid)
- 2 1/2 lb sugar
- amylozyme(follow directions on label)
- 1 campden tablet
- 1 gallon water
- yeast and nutrient
soak barley in a pint of water overnight.
grind the barley and raisins in a mincer.
put sugar,barley,and raisins in a polythene bucket and pour on hot(not boiling)water.
add the juice of lemons or use citric acid.allow to cool then add amylozyme and a crushed campden tablet. cover and leave for 24 hrs.
add yeast and nutrient cover well,and leave for 8 days,stirring daily.
strain into fermenting jar.
rack when fermentation is complete and wine is clear.
age 6 months.
Usually I think of barley wine as a beer product that uses malted barley and is high on the alcohol content. This recipe is different and I'll probably give it a try.