Share on...

Celery wine (medium)

• Chop the celery into short pieces 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)
• Stir in the brewing sugar and citric acid
• When the sugar is completely dissolved, allow the liquor to cool to 21°C
• Add the wine yeast and yeast nutrient
• Keep in the bucket or bowl, closely covered, in a warm place for four days
• Stir well and transfer to a Demi John and fit an airlock
• Leave until it clears, then siphon off the leaves.
• Leave until fermentation has finished, there is a firm sediment, and the wine is really clear, before siphoning into clean bottles as usual.
• The slight bitterness of this wine makes it an excellent aperitif.