Add all ingriedients to 1.5 Gal. Water. Bring to full boil and let cook at boil for 15 mintues. Skim foam as needed.
Add 1/2 remaining water to carboy. Add boiled mixture. Fill carboy with remaining water.
Make a gallon jar of mixture for addition to carboy after first racking.
When the temperature is in the yeast range add all yeast. Put an airlock on the carboy and let it be. Give a quick stir for the first few days.
Log Notes
4/11/98 Started. There is a suspension in the wine probably from the Irish Moss and/or tannin.
Batch is also darker than last years batch. Put yeast in and will let it go if suspension
worsens will add bentonite and rack. S.G. 1.175.
4/23/98 Ferment still very strong. Smell lightly of peaches??? Maybe this is from the moss ??? Looks good so far. S.G. 1.1
5/5/98 S.G. 1.066. Strong ferment. Has a slightly fruity taste. Very nice flavor so far. Very cloudy, settles quickly when in glass.
3/30/99 S.G. 1.020. This puppy has gone as far as I think it is going to go. Have not see any activity in months.
The yeast has settled and the wine is very clear.
It is strong and has a slight aroma I do not care for.
It is drinkable and is very sweet.
Racked to gallon bottles, will keep a close eye every day to make certain no more activity.
Must remeber to not use the moss in the 1999 batch.