All Grain Yeast:
Red Star Cote de Blanc Batch Size (Gallons):
5 Original Gravity:
? Final Gravity:
none Boiling Time (Minutes):
warm brown Primary Fermentation (# of Days & Temp):
14 days @ room temp. Secondary Fermentation (# of Days & Temp):
152 days @ cellar temp. Tasting Notes:
nice soft alcohol heat with some good nutty and sweetness with flavors of raisins, fi
Let me preface this by saying, I'm not a wine maker but a beer brewer for the most part. I have had Tio Pepe sherry several times and it is way to harsh for me to drink. The first batch of this sherry, I brewed 10 years ago and I'm on the last 1/2 bottle. I thought I would post the recipe since I dug it out to brew again soon. I will post pictures when I brew the next batch.
I got this recipe years ago from a home brewing social network and have been drinking it ever since. sorry I don't remember who posted it or where I found it. But here goes.
I put this in a plastic fermenter for more oxidation over the duration of the fermentation.
Day 1: Take 3 gallons of filtered water and boil for 15 min., cool then add 10 lbs raisins, 3lbs chopped dates, 1 lb figs cut in half and yeast ( I used Red Star Cote de Blanc which clams to be a every sweet wine and maxing out at 13 % ABV)
Day 2: Add 4.5 lbs more raisins to the brew
Day 14: Boil 1 gallon of filtered water. cool then add to mix along with 5.5 more lbs. of raisins.
Day 60: transfer to secondary with racking cane then dumping fruit into strainer but don't squeeze the fruit.
Day 152: Take FG as 1:010. Corked in glass bottles and let chill in basement.
This sherry has a nice soft alcohol heat with some good nutty and sweetness with flavors of raisins, figs and dates all blended together. I think I will add some oak to the secondary for the next run.