Cumberland Brandy

							Here is a recipe from Stamperland Wine Circle

Cumberland Brandy

Ingredients
2lb Wheat
2lb Sultanas – liquidise with a little warm water
4lb Demerara sugar – 2lb start – check sg is around 1.080
White of egg lightly whisked
9pts water
5ml tartaric acid
Good yeast
Other additives: Pectic enzyme, Nutrient, Camden tablet, Vit. B tablet

Method
Put wheat, liquidised sultanas, water, camden tablet and Pectic enzyme into a bucket and
leave for 24 hours.
Then add 2lbs sugar along with other additives and leave in bucket for 10 days stirring
morning and evening
After 10 days strain into demi-john, fit airlock and allow to ferment out.
During time in bucket and in demi-john check sg and feed remaining 2 lbs of sugar as
required.

Note: After straining into the demi-john put the strainings back into the bucket for a
second run. Simply add water (9 pints tepid), sultanas plus other additives as above
except yeast – there will be enough yeast in the strainings from the first run.
Follow the instructions for the first run.