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Author Topic: JERUSALEM ARTICHOKE WINE  (Read 2957 times)

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Offline CatManDo

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JERUSALEM ARTICHOKE WINE
« Reply #1 on: November 19, 2008, 01:28:54 PM »
JERUSALEM ARTICHOKE WINE
The Jerusalem artichoke (Helianthus tuberosus) is a native American species of sunflower. The plant, which is covered with sunflower-like flowers in late summer, produces 1-2" tubers underground and they can be used to make wine using either of the Sunflower Wines recipes
Jerusalem artichokes grow in dense clusters in the throughout much of the U.S.  and develop tubers in their roots that are usually harvested after the first frost. They are an exceptional food, both raw and cooked, and make a pretty darned good wine.

JERUSALEM ARTICHOKE WINE
   * 5-6 lbs Jerusalem artichoke tubers
   * 2 lbs dark or light brown sugar
   * 2 lemons
   * 2 oranges
   * 1/2 oz ginger root
   * 1/2 tsp pectic enzyme
   * water to one gallon
   * 1 tsp yeast nutrient
   * wine yeast
Scrub Jerusalem artichoke tubers, do not peel. Boil tubers in about 7 pints of water until tender. Remove the Jerusalem artichokes for other uses and retain the water for the wine. Put sugar in the water, along with the thinly peeled rinds (no pith, please) of the lemons and oranges and their juice.
Thinly slice the ginger root and add to water. Bring to boil, reduce heat, and simmer 15-20 minutes while stirring to dissolve sugar. Remove from heat and strain water into primary fermenter.  Cover with sterile cloth and allow to cool to room temperature. Add pectic enzyme and set aside for 12 hours. Add activated wine yeast and ferment 7 days Top off and set aside to ferment out. Rack after 60 days, top up and reattach airlock. Rack again after 2 months and again 2 months later to ensure fermentation does not restart, and rack into bottles.

John L. Skinner, Emeritus
Agricultural and Life Sciences,
University of Wisconsin


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