Sunchoke Wine
Experience the unique flavor of Jerusalem artichokes transformed into a refreshing citrus-infused wine. Combining earthy sunchokes with zesty oranges and a hint of sweetness from raisins and sugar, this homemade wine captures the essence of autumn in every sip. Simple and rewarding, it’s perfect for sharing at gatherings or savoring on quiet evenings.
ingredients
- 4 lbs Jerusalem Artichokes
- 2 oranges, juiced
- ½ tsp pectic enzyme
- 1 packet wine yeast
- Water (to make 5 gallons)
- ½ lb raisins
- 6 cups granulated sugar
- ½ tsp yeast nutrient
- 2 campden tablets
steps
- 1.
Clean and peel the Jerusalem artichokes, then chop them into small pieces.
- 2.
In a large pot, bring water to a boil and add the chopped sunchokes. Simmer for about 30 minutes until tender, then mash them.
- 3.
Strain the mixture through a fine mesh or cheesecloth into a fermentation vessel, extracting as much liquid as possible.
- 4.
Add the orange juice, pectic enzyme, and raisins to the strained liquid. Stir well.
- 5.
Dissolve the sugar in a separate cup of warm water, then add it to the sunchoke mixture.
- 6.
Make up additional water to reach a total volume of 5 gallons.
- 7.
Crush the campden tablets and add to the mixture. Allow to sit for 24 hours to kill wild yeast.
- 8.
After 24 hours, sprinkle the wine yeast and yeast nutrient over the surface and stir gently.
- 9.
Cover the fermentation vessel with an airlock and place it in a dark, temperature-controlled area.
- 10.
Allow it to ferment for 4-6 weeks or until fermentation activity ceases, then siphon into clean bottles.
- 11.
Let the wine age for at least 3 months for best flavor before enjoying.
