Zebra Tonic Wine
Of course there's no such thing as zebra wine! But if you fancy a go here's one.
The prunes and the pears are the black and white of the zebra and the ginger is the kick!
Small tin prunes
Small tin pears
1 oz dried ginger
1/2 tsp allspice
1 tsp pectolase
1 tsp acid blend or citric acid
Chop the fruit up and remove the stones from the prunes. Tip the fruit and syrup into a bucket.
Pour 4 pints of boiling water(two kettles full is about right) over the fruit and add the sugar.
When cool to room temperature add the rest of ingredients and 2 pints of cold water.
It should start bubbling within 24 hours. If it doesn't, add more yeast because you killed the first lot!
After 3 days strain off, use a coarse straining bag that you can buy off us. Or, improvise if you must with muslin or the net curtains. Don't worry if the ginger gets through the muslin, it all drops out in the demi john.
Put into a clean demi john with an airlock and leave to ferment out. This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it. This wine should be sweet!
Syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate. This wine is best sweet!!Add sugar to sweeten if needed-about 8 oz
Leave to clear.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with sugar but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
Please let us know how you found our Zebra Wine!
If you copy our recipe please keep this line in! www.thebrewshop.com