Cabbage Wine
3 lbs shredded cabbage
12-oz can white grape concentrate
1kg Brewing sugar
7 and 1/4 pts water
1 and 1/2 tsp citric acid
1/8 tsp tannin
1 tsp yeast nutrient
1 pack of Champagne yeast.
Put water on to boil. Shred cabbage thinly and place in nylon straining bag. Tie bag and place in primary. Dissolve sugar in water and bring to boil. Pour over cabbage, cover and allow to cool. Add remaining ingredients except yeast and stir well. Add activated yeast, cover and set aside. Punch down bag twice a day for 7 days. Drip drain bag and pour liquor into secondary. Fit airlock and rack every 30 days until wine clears and is dry. Rack, stabilise, sweeten if desired with sugar water, (see guides to brewing), wait 10 days, and rack into bottles. Ready to drink after 6 months.
