Vinkwik dried cultured yeast 1.3Kg + 370g  sugar 500g raisins 1.2Kg swede 2 lemons 1 tsp amylase 1 tsp Pectolase vitamin B1 tablet 1 tsp Yeast nutrient ½ tsp tannin

DAY 1: 26-11-01
P.M. A slightly different approach was tried for this brew. Sugar was added to 4.5 litres of water until the S.G. read 1100 (possible ABV of 13.4%), tables suggested 1355g would be required. In reality 1.3Kg sufficed. This method will neglect any natural sugar present in the other ingredients, however this is likely to be small. If any is present it will be taken as a bonus that will hopefully add to the strength of the finished wine.

To the sugar solution 500g chopped raisins (not blended after the settling difficulties experienced with other brews) and 1.2Kg grated swede were added. The mixture was brought to the boil and gently simmered for a couple of minutes to sterilise. When the pan was removed from the heat the juice and rind of two unwaxed lemons was stirred in. The closely covered pan was left overnight to cool.

DAY 2: 27-11-01
A.M. 1 tsp each of amylase and Pectolase were added to the cooled mixture. A starter bottle was prepared.

P.M. 1 tsp yeast nutrient, ½ tsp tannin and the re-hydrated yeast were stirred into the mixture. The whole quantity was then transferred into a clean fermenting bin, whose lid was left slightly ajar to allow gas to escape.

DAY 3: 28-11-01
Fermentation has got under way nicely. The rising bubbles had a tendency to float the solids to the top of the liquor, this was redistributed by vigorous stirring twice during the day.

DAY 4: 29-11-01
The rising bubbles had a tendency to float the solids to the top of the liquor, this was redistributed by vigorous stirring twice during the day.

DAY 5: 30-11-01
The rising bubbles had a tendency to float the solids to the top of the liquor, this was redistributed by vigorous stirring twice during the day.

DAY 6: 01-12-01
The must was sieved and then strained through muslin to yield 3.5 litres cloudy deep orange liquid. This was topped up with sugar solution of the same initial strength (370g sugar dissolved in 1.2 litres water gave a S.G. of 1100). A clean demijohn was filled to the shoulder, and the remaining liquid put onto a pop bottle ferment.

DAY 12: 6-12-01
The demijohn was topped right up with the contents of the pop bottle ferment, as the activity was quite gentle and controlled. Presumably any early vigorous activity happened inside the fermenting bin.

WEEK 21: 26-04-01
Still fermenting! Although slowing down, the activity is still quite rapid. The ugly brown brew hasn't made any effort to clear.

WEEK 27: 04-06-01
Fermentation still barely perceptible, though the wine was as murky as ever. To help it along the way it was passed through the VinBrite filter. Initially a FilterBrite pad was fitted, with disastrous consequences. Despite claiming compatibility with the MK3 VinBrite these pads are far too thick to permit accurate alignment, and a poor seal invariably results. This meant the wine passed through with practically no filtration, and in the melee which ensued the settled yeast became thoroughly mixed up again! The wine was given a second pass through a CrystalBrite pad and came through brilliant, however the 1st pad quickly became clogged with yeast, and a second pad had to be fitted mid way through the gallon. Owing to losing a pint of so of liquid to the messing about caused by the FilterBrite, it was necessary to  top up and add a little pre-started yeast (prepared for another brew). As a safe guard VinClear finings were also added. Hopefully once the additional sugar has been exhausted, the wine will drop perfectly clear.

WEEK 35: 04-08-02
At long last the wine had cleared and completed fermenting. It was given a quick polish with the VinBrite and after a crushed campden tablet and a teaspoon of sorbate had been added was bottled into green glass.

Given that over a litre of liquid was lost when the solids were strained from the liquid, it may be better to add the sugar after straining rather than before to avoid wasting sugar.
Avoid FilterBrite pads at all costs, and stick to CrystalBrite!

Distinct 'turnipy' taste won't be to all palettes! Although pretty potent stuff, the odd taste is a bit off putting. It improves after one glass, but clearing more than two is a considerable effort!
03-02-03 Over a year old, and the brew has mellowed somewhat. Although still not really 'delicious' it is altogether more drinkable than it was at the time of bottling.