Malt 'Quicky'

Malt 'Liqueur'

1 cup Lt. Malt Extract

1 1/2 lb. Lt. Malt Extract

1 pt. White Grape Concentrate

or 5 cups raisins

1/2 pt. White grape concentrate

7 pts. Water

6 pts. Water

3/4 cup Sugar

2 1/2 lb. Sugar

3/4 tsp. Acid Blend

3 1/2 tsp. Acid Blend

1 tsp. Nutrient

1 tsp. Nutrient

1 Campden, crushed

1 Campden, crushed

1 pkg. Wine yeast

1 pkg. Wine Yeast

 

METHOD:

1. Pour malt into primary fermentor. If using raisins, chop up, put in straining bag and put in primary.

2. Stir in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily and check Specific Gravity.

5. When ferment reaches S.G. 1.040 (3-5 days) siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) strain off and discard raisins, siphon off sediment into clean secondary, and reattach airlock.

7. To aid clearing, siphon again in 2 months and again if necessary before bottling.

The Malt Liqueur may be further sweetened at bottling by:

Add 1/2 tsp. stabilizer, then stir in 1/4 - 1/2 lb. dissolved sugar per gallon.