Cumberland Brandy

Thanks to Gary for this recipe.

2lb raisins
3lb Demerara sugar
1tsp amylase
1 packet of yeast
2lb wheat
1tsp pectolase
1 packet of nutrient

Put raisins and wheat into a sterilised, white food grade plastic bucket and pour 2 pints of boiling water over. Add sugar and 5 pints of cold water, and allow to cool to room temperature (68°F), and stir in other ingredients. Cover and allow to ferment for one week, stirring each day.
Strain into a gallon demi john and fit a fermentation lock.
When fermentation has finished, rack wine and add two campden tablets and two vinguard tablets. Bottle when wine is clear and still.

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