Medlar Wine Recipe D.I.Y.

Hey Guys and Gals! Medlars have to be bletted, soft and brown, before you use them. The wine comes out golden and a little like sherry. Makes one gallon.

Ingredients

Step 1

• 6 lb bletted medlars
• 2.5 lb sugar
• 1 gallon water
• Juice of 1 lemon
• 1 tsp yeast nutrient
• 1 tsp pectic enzyme
• 1 Campden tablet, crushed

Step 2

• 1 pack white wine yeast

Directions

1. Crush the medlars in a straining bag in the primary.
2. Pour a gallon of boiling water over the fruit and stir in the sugar until dissolved. Cool, then add everything except the yeast. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment on the pulp 5 to 7 days, stirring daily.
5. Remove the bag. Siphon into a secondary carboy and let it finish.
6. Rack every two to three months until clear. Medlar is slow to clear.
7. Bottle and age 6 to 12 months.

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