Yield: 3 gallons or 15 bottles Ingredients 14 oz chopped white raisins 2 oz chopped dark raisins 1800 ml squeezed orange juice (18 oranges) Zest from 4 oranges Pulp from 3 oranges 1 can white grape juice concentrate 8000 ml water 4 lbs dextrose 2 teaspoon yeast nutrient 1 teaspoon pectin enzyme 1 teaspoon light grape tannin 2 cups light malt extract ¼ teaspoon potassium metabisulfite 5 g Premier Cuvée yeast At re-innoculation: 2 packages of 5 g Premier Cuvée yeast 2.6 g suga

Silver Award Winner - Bottle Shock Open - 2017 Yield: 5 gallons or 25 bottles Ingredients 6 gallons macerated Zinfandel juice with skins 4.344 lbs Dextrose, 11 cups separated for chaptalization 1 lb organic Banana chips – sweetened 5 oz dried elderberries 2.5g pectin enzyme 2 teaspoons yeast nutrient 17.5 oz maltodextrose 2.5 g Go Ferm 5 g Lavin EC1118 yeast 5 g Red Star Pasteur Red yeast VP41 malolactic bacteria 2 oz American oak cubes 2 oz French oak cubes At Fortification

Yield: 2 gallons or 10 bottles Ingredients 6 lbs peaches, quartered but not peeled 1 cup white raisins, chopped 3 ½ cups dextrose 2 cans white grape juice concentrate 3 tsp acid blend 1 tsp pectin enzyme ½ tsp light tannin 2 gallons water 2 campton tablets, crushed 2 tsp yeast nutrient 1 packet Champagne yeast 1 additional campton tablet, crushed. ¼ tsp potassium sorbate ¼ tsp Sparkalloid Wine conditioner to taste Directions Prepare fruit: Boil water, dissolve sugar, place p