- 1.36 kilo of celery
- 225 gram chopped Sultana's
- 900 gram granulated white sugar
- 1 teaspoon citric acid
- 1 teaspoon yeast nutrient
- 1 teaspoon pectic enzyme
- 0,5 teaspoon grape tanin
- A sachet of white wine yeast
- 1 Campden tablet
- Wash and scrub the celery and chop it into short pieces. Put the chopped celery in a large saucepan, cover it with unsalted cold water and bring it to boil. Simmer for about 20 minutes until the celery is soft but not to the point of mashing.
- Strain of the cooled liquid into a clean demijohn. Add the Sugar as a syrup and top it up with cold, boiled water to the shoulder. Add the accid, nutrient and enzyme, fit an airlock and leave for 24 hours in a warm place. After 24 hours, addthe yeast culture, refit the airlock and leave to ferment in a warm place. Be sure to shake the demijohn daily.
- When the wine begins to clear, leave it to settle and rack as soon as necessary with adding a crushed campden tablet and toping up the demijohn with cool, boiled water. Rack again after six months or sooner if you think it is necessary.
- This should make a dry white wine that can be sweetend a little by adding some white grape concentrate.