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Olorosso Sherry Style II

9 kg (20 lb) parsnips

2.25 kg (5 lb) bananas

2.25 kg (5 lb) raisins

2.25 l (4 pt) white grape concentrate

15g (0.5 oz) pectolase

As required tartaric acid, sugar, yeast nutrient, sherry yeast starter

22.5 l (5 gal) water

Scrub the parsnips and cut into chunks.

Peel the bananas and cut into slices.

Boil the parsnips and bananas in 13.5 l (3 gal) water for 30 minutes.

Strain the hot liquor over the raisins and yeast nutrient.

When cool, add the pectolase and yeast starter.

Ferment on the pulp for 3 to 4 days then strain and press.

Add 2.25 kg (5 lb) sugar and the grape concentrate.

Make the volume up to 20 l (4.5 gal).

Check the acidity and adjust if necessary to circa 3.5 p.p.t. with tartaric acid.

Check the gravity and add sugar syrup whenever it drops to 5 or less, until the rate of gravity decrease is 1 to 2 per day.

Leave to ferment to dryness.

Rack, mature and sweeten to taste.