x4 or paddle.
3; 5 gallon food grade utility bucket.
Tools and Materials:
5-gallon brining container (tub, stockpot, or
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.
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.
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.
mes into contact with the wine.
Remove grapes from stems
Heat wine to a boil in a
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.
25 degrees (for medium-rare), 5 to 7 minutes. Transfer to
Pour the mixture into a 5-gallon food-grade bucket, large cooler
arley water will result in wine with more body). Bring water
eglaze roasting pan with white wine and Madeira.
Scrape the
ushrooms give off has evaporated, 5-10 minutes. Set aside.
ackage directions.
Sanitize a 5 gallon fermenter and airlock.
Steep
hicken and beef broths, red wine, parsley, thyme and bay leaf
Stir together the wine, brandy, orange juice concentrate, lemonade concentrate, fruit punch concentrate, and grape juice concentrate in a 5 gallon insulated beverage container or cooler.
Like most recipes, remember to adjust the above
bowl and cover with wine; add bay leaf and marinate