Saturday, June 28, 2008
Sweet Potato Wine
Age all wines one year or more.
12 cups chopped sweet potatoes or yams
5 1/2 cups granulated sugar
2 cups light raisins
1 teaspoon yeast nutrients
1/2 teaspoon pectic enzyme
1 campden tablet
1 package wine yeast
Peel and chop sweet potatoes fine. Place in large pot and cover with water. Bring to a boil. Simmer 25 minutes. Chop raisins and put into primary fermentor with sugar. Strain liquid into primary fermentor and squeeze all liquid out of the pulp. Pulp can now be used for sweet potato pie or other recipe.
Add enough water to make up to 1 gallon. Slice oranges thinly. Add all other ingredient EXCEPT yeast. Stir to dissolve sugar. Let sit overnight.
Next day, Specific Gravity should be 1.090 - 1.100. Stir in yeast. Stir daily for 5 to 6 days or until frothing ceases. 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.
If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:
Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.
The wine is best if you can refrain from drinking it for one full year from the date it was started.