How to Make Cabbage Wine

cabbage wine

Making wine out of cabbage is not a very easy thing to do.  On top of that, cabbage wine made of cabbage alone turns out a thin wine that can be disappointing.

So, here’s how to make cabbage wine that even sommeliers would love.  With this recipe, you certainly won’t be disappointed.

You would need to prepare the following ingredients:

  • Three pounds of shredded cabbage
  • Half a pound of minced golden raisins
  • Three pounds of sugar
  • 7 and ½ pints of water
  • 1 and ½ teaspoon of citric acid
  • 1/8 teaspoon of tannin
  • A teaspoon of yeast nutrient
  • Champagne wine yeast

To begin making this cabbage wine recipe, put the water to a boil and add the shredded cabbage and minced raisins.  Once the water is boiling, add the sugar and stir.  Make sure the sugar is completely dissolved.  Let it boil for a minute or two before turning the heat off.  Allow the mixture to cool.

Put all the remaining ingredients in the mixture – citric acid, tannin, including the yeast and ferment it for five days.  Make sure to stir the wine two times a day.

After five days, strain the mixture, put the liquid in an airlock container and rack for 30 to 60 days.  When the volume of the liquid has gone 1.004 lower, stabilize and rack again for 10 more days.

Then, refit the airlock and set it aside for an additional 45 days.  Pour the wine into bottles and let it age for at least six months before taste-testing.

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