CELERY WINE

Just 4 u

Ingredients:
4 lb. celery (green and white) 3 lb. sugar
1 gallon water Yeast; yeast nutrient

Method:
Chop up the celery into short lengths and boil it in the water until it is tender to
extract the flavour.
Strain (if you like you can use the cooked celery as a vegetable) and
stir in the sugar. If you require wine of a golden colour use Demerara instead of white.
Then, when you are sure all the sugar has dissolved, allow the liquor to cool to
70 degrees F. before adding the yeast (a G.P. wine yeast or a level teaspoon of granulated
yeast) and yeast nutrient. Keep in a crock or bowl, closely covered, in a warm place for
four days, then stir well, transfer to fermenting jar, fit fermentation lock. Leave until it
clears, then siphon off the lees. Leave until fermentation has completely finished, there is
a firm sediment, and wine is really clear, before siphoning into clean bottles as usual. The
slight bitterness of this wine makes it an excellent aperitif.