Division 11: Homemade Wine

Aperitif-Dry - Any style
Aperitif. A wine that can be drunk by itself before a meal and stimulates the appetite.
Aperitif Dry, any colour, competitor to state on the supplied label by the Judge's reference number either Citrus, Herb or Sherry.
Kits MAY be used in this class

Aperitif - Sherry Medium
Aperitif. A wine that can be drunk by itself before a meal and stimulates the appetite.

Kits MAY be used in this class

Table Wine - White Dry.
Table Wine. A wine that is suitable for accompanying a meal. Generally not too strong in bouquet and flavour, with an alcohol content of only 10-12%.

Kits MAY be used in this class

Table Wine - Red Dry.
Table Wine. A wine that is suitable for accompanying a meal. Generally not too strong in bouquet and flavour, with an alcohol content of only 10-12%.

Kits MAY be used in this class

Table Wine - White Medium.
Table Wine. A wine that is suitable for accompanying a meal. Generally not too strong in bouquet and flavour, with an alcohol content of only 10-12%.

Kits MAY be used in this class

Table Wine - Rosé, Medium Dry.
Table Wine. A wine that is suitable for accompanying a meal. Generally not too strong in bouquet and flavour, with an alcohol content of only 10-12%.

Kits MAY be used in this class

After Dinner Wine - White or Golden.
After Dinner Wine. This wine can be white, golden, red or tawny. It needs to be rich in bouquet and flavour, medium to sweet, full bodied and of high alcohol content. It should preferably be served at the end of a meal.

Kits MAY be used in this class

After Dinner Wine - Red or Tawny
After Dinner Wine. This wine can be white, golden, red or tawny. It needs to be rich in bouquet and flavour, medium to sweet, full bodied and of high alcohol content. It should preferably be served at the end of a meal.

Kits MAY be used in this class

Social Wine - White or Golden.
Social Wine. Widely made and drunk. This wine is intended for drinking other than with a meal. It is usually less strong and rich than a dessert wine, though with more flavour and sweetness than a table wine.

Kits MAY be used in this class

Social Wine - Red
Social Wine. Widely made and drunk. This wine is intended for drinking other than with a meal. It is usually less strong and rich than a dessert wine, though with more flavour and sweetness than a table wine.

Kits MAY be used in this class

Fresh grape - white - dry
Still Wines must be exhibited in clear unthreaded and unbranded white flint glass approx. 26 fl.oz. (75cl) capacity with rounded and NOT sloping shoulders. Bottles should be filled so that when the cork is fully inserted the gap between the bottom of the stopper and the wine is between 6 to 20 mm.
Kits MAY be used in this class

Elderflower - Medium to Sweet.

Kits MAY be used in this class

Root or Vegetable Wine including leaf and grain - medium sweet

Flower (Excluding Elderflower) - Medium to Sweet.

Flower (excluding Elderflower) - Medium to Dry.

Elderberry and/or Blackberry - Dry.

Elderberry and/or Blackberry - Sweet.

Wild fruit (i.e. any hedgerow fruits) - Sweet

Citrus wine - Sweet.

Citrus wine, medium or dry

Mead (ie wine with a honey base, medium or sweet).

Three bottles of wine for a dinner. To include a bottle of white dry for a fish course, a bottle of red dry for a main meat course and a bottle of after dinner wine for a sweet course.

Beginners wine - White wine, sweet. Open only to those who have not won a first prize in this division before.

Beginners wine - White wine, dry. Open only to those who have not won a first prize in this division before.

Beginners wine - Red wine, sweet. Open only to those who have not won a first prize in this division before.

Beginners wine - Red wine, dry. Open only to those who have not won a first prize in this division before.

A Liqueur. Liqueurs must be exhibited in clear colourless glass punted ½ wine bottles of approx. 13 fl.oz. (370ml). Bottles should be filled so that when the cork is fully inserted the gap between the bottom of the stopper and the liqueur is between 6 to 20 mm (approx. ¼” to ¾” ).
This class MUST have a base of home-made wine. May be fortified to a maximum of 40% with a recognised spirit. The flavour and spirit to be stated on the label.

A liqueur, made from a kit
Liqueurs must be exhibited in clear colourless glass punted ½ wine bottles of approx. 13 fl.oz. (370ml). Bottles should be
filled so that when the cork is fully inserted the gap between the bottom of the stopper and the liqueur is between 6 to 20 mm (approx. ¼” to ¾” ). Kit liqueur flavour to be stated on label.

Any fruit infusion, eg sloe or damson gin. Please state which fruit on label.
Must be exhibited in clear colourless glass punted ½ wine bottles of approx. 13 fl.oz. (370ml) to leave airspace as in rule 2(a).

Any non-fruit infusion. Please state the ingredient and alcohol source on the label.
Must be exhibited in clear colourless glass punted ½ wine bottles of approx. 13 fl.oz. (370ml) to leave airspace as in rule 2(a).

Wine to be made from the given recipe.
3 litre of suprmarket apple and mango juice, Not from concentrate
1 teaspoon pectolaise
1 teaspoon citric acid
½ teaspoon tartaric acid
2 tea bags
1kg sugar
Universal yeast
Finings.

Method and Guide:
Add 3 litres of Apple and Mango juice into a demijohn
Dissolve 1 kg of sugar into 1½ Ltr of boiling water, once cooled add to demijohn
Make strong tea by adding 2 tea bags to 250ml of boiling water and leave to infuse and cool for ½ hour then add to demijohn.
Add pectolaise, tartaric acid, and citric acid. Let all cool to around 21°C, then add yeast, fit air lock and leave for approx. 4 weeks or until fermentation has stopped. Rack into clean demijohn with 1 crushed Campden tablet. Finings may be added to help the wine clear.
Once all fermentation has stopped, take a hydrometer reading, if it reads lower than the very dry mark (approx. 0.995) add small quantities of sugar (10g at a time dissolved in a cup of wine) until hydrometer reading 1.000 to 1.005 is reached and leave for 2 -3 months or longer before bottling.