How To Make Cabbage Wine

Cabbage wine
Boil 2 to 4 pints/1 to 2 litre water (no salt)
Add sugar and dissolve
Pour sugar sirup over cabbage which should be in a fermenting bucket
Ensure enough boiled water to cover cabbage
Add more boiling water if required (max one gallon 4.5 lires)
Cover and allow to cool, stirring every 20 minutes or so
When cool add 12-oz can white grape concentrate
Add citric acid
Add tannin or cup of strong tea (no milk or sugar)
Add wine yeast and yeast nutrient
Move to warm place and stir twice daily
After 7 days filter out cabbage and discard
Transfer must to demijon and ferment until fermentation is complete
Move to cool place
Rack wine as mant times as needed
Add crushed Campden tablet on last rack off
Sweeten to desired taste
Bottle wine

Preparation time: 50 minutes

Initial fermentation time: 14 days

Time to be ready to drink: 4 months

Sweetness: Medium

Calories per bottle: 400 approx

Yield: 6 bottles

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