Brussel Sprout Wine
Recipe file created October 10, 2005.
I developed this recipe by request. A search of the internet for a Brussel Sprout Wine recipe only yielded a note on a website that there are no recipes on the web for Brussel Sprout wine! So, here is one.
Put water on to boil. Shred brussel sprouts and place in primary. Chop raisins and add to primary. When water boils, pour over cabbage and raisins. Add sugar, stirring to dissolve. Let sit overnight.
Next day, Specific Gravity should be 1.090 - 1.100. Slice lemons thin, including rind, and add to primary. Stir in all remaining ingredients, including yeast.
Leave in primary fermentor for 5 days, stirring daily.
Strain into secondary 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.
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