Tools and Materials:
5-gallon brining container (tub, stockpot, or
x4 or paddle.
3; 5 gallon food grade utility bucket.
Crush berries.
Place in a large stoneware crock.
Cook with boiling water.
Cover with lid on crock.
Let set for 3 days.
At end of the 3rd day, strain the juice and discard the pulp.
Add sugar to juice.
Stir to mix well.
Place juice in an air-locked container for 3 months (5 gallon glass carkoy).
Bottle the wine and place in your wine cellar or have a cheese and wine party for 50 friends.
Use 3 to 5 gallon plastic container or stone crock.
Place in chopped or thinly sliced apples, stems removed.
(Do not use blender or food processor, will cause cloudy wine.) Add water and yeast; stir well.
Cover container with clean dish towel and secure with huge rubber band or string.
Pour fruit juice into 5-gallon stone crock.
Add water and sugar (warm water works faster).
Let sit until done working; pour into jugs.
Makes about 3 1/2 gallons.
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
Mash grapes and let ferment 3 to 5 days.
Draw off 5 quarts of juice.
Dissolve sugar in hot water.
Pour all into a 5 gallon jug container.
Add water to fill jug to top.
Cover jug opening with a small sandsack for 3 to 4 months.
Draw off and rejug and seal jug with a tight-fitting cork or other kind of stopper.
Heat wine to a boil in a
o handle.
Pour a gallon of cider in the big
mes into contact with the wine.
Remove grapes from stems
eed about 5 and 3/4 cups for remainder of recipe. I
Pour grape juice into 5-gallon container.
Bring water and sugar to a boil until sugar is melted.
Let cool.
Pour into container.
Add 1 pkg yeast (activating beforehand is optional).
Close with airlock stopper.
Allow to ferment for 3 weeks in a sanitized 5-gallon container.
After 1 additional week, bottle.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A
Pour the mixture into a 5-gallon food-grade bucket, large cooler
arley water will result in wine with more body). Bring water
I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A
The next 5 are to make the actual recipe.
Dissolve soaps
Place all of the ingredints in a Goverment issue 5-gallon water can.
Place on top of the canvas cover on a duece and a half or 5 ton truck.
Lash down tightly to avoid loosing.
Allow 3 days in the hot ocean sunlight and the motion of the sea waves to bring this recipe to a most delightful disaster.
Sip slowly when finished.
This may be shared with swabbies.
Semper Fi.
eglaze roasting pan with white wine and Madeira.
Scrape the