Mix juice and sugar with enough warm water (not hot) to nearly fill the jug. Dissolve the yeast in a small amount of warm water and add to jug. Mix thoroughly. Put the neck of the clean deflated balloon securely over the top of the jug. Allow to stand at room temperature until working has stopped (about 2 weeks). Do not remove or disturb the balloon, by the end of 2 weeks it will begin to deflate. The wine can be put in a cooler for a couple of weeks to serve.
atex balloon and a sturdy rubber band; 1-2 empty wine bottles
ngredients.
Rinse out a balloon, and fit it over the
Dissolve yeast in 1 cup warm water.
Mix in juice.
Put the balloon on top of the jug.
Balloon will blow up.
When balloon deflates, wine is ready, about 3 weeks.
Put all ingredients (except balloon) in jug.
Fill with lukewarm water.
Anchor balloon on top of jug; it will expand. When balloon starts going down, wine is ready.
Mix yeast well with warm water.
Pour juices into a gallon jug.
Add yeast and sugar.
Place a large balloon over jug. Secure with a rubber band.
Balloon will get large.
Wine will be ready in 21 days.
Pour 1/2 of the water from the jug and reserve.
Make a sludge out of the thawed grape juice and sugar.
Pour sludge into the jug with 1/2 gallon of water still in it.
Dissolve the yeast in some of the saved water, warmed. Add to jug.
Fill jug to the top with reserved water.
Put the balloon over the mouth and seal it well with tape.
Within 2 hours the balloon will be full the the wine \"boiling\".
Ferment for 6-8 weeks.
Decant.
Wait 2 days.
Drink.
Mix juice, sugar, yeast and raisins in a 1-gallon small mouth glass jar.
Fill to neck of jar with water and mix well.
Place a large balloon over opening of jar and secure with a rubber band.
Put the jar with mixture in a place where it won't have to be moved.
Let stand about 6 weeks.
After 6 weeks is over, wine may be strained and bottled.
Enjoy!
You will need a 1 gallon jug and a large balloon (very important).
he potatoes.
Add the wine and enough water to cover
oftened, about 2 mintues. Add wine and sugar and simmer until
Blow up balloon until it is 2 to 4 inches in diameter.
Mix 3 parts glue with 1 part water in small bowl.
Dip floss or 1/8-inch wide ribbon into glue mixture, stripping out excess with fingers. Wrap floss or ribbon around balloon until a secure webbing is formed.
ixture over bread. Pour white wine over mushroom mixture. Sprinkle with
bowl and cover with wine; add bay leaf and marinate
ausages, remaining garlic cloves and wine in the dutch oven.
Like most recipes, remember to adjust the above
arge frying pan. Add leeks, wine, salt & garlic. Cook over low
hicken and beef broths, red wine, parsley, thyme and bay leaf
o sizzle, pour in the wine or stock and add the
In saute pan, add the wine/lemon/butter mix, prosciutto, garlic