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.
x4 or paddle.
3; 5 gallon food grade utility bucket.
You will also need a gallon jar, airlock and cork to fit jar, 2 or 3 gallon plastic container and plastic tubing.
Tools and Materials:
5-gallon brining container (tub, stockpot, or
Heat berries in water up to a boiling point only.
Cool slightly.
Put sugar into crock.
Add water to dissolve.
Add berries and stir.
Adding a small bottle of ReaLemon to elderberries when mixing will add to the flavor.
Fill crock with tap water to within about 2 1/2 to 3-inches from the top.
Mix thoroughly.
Cover with white cloth and tie down to make sure no fruit flies get to the inside.
Wash fruit.
Put in large kettle and cover with water.
Cook until soft, but not mushy.
Strain juice through cloth.
Cool. Measure into stone or enamel crock or jar.
For each gallon of juice, add 2 to 3 pounds of sugar.
Mix 1 teaspoon of dry yeast into a paste and spread on half slice of bread.
Place yeast side down on juice.
When juice begins to foam, remove bread.
It will work several days.
Skim as needed.
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.
o pan (fruit, wine, broth, olives, salt, and pepper); cook 5 minutes or
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.
ime zest. Stir in mixed fruit, wine, and molasses. Sift together flour
Heat butter in large saucepan and add onion, carrot, celery and garlic. Cook stirring, until onion is soft. Add wine and bring to a boil. Add mussels and cook, covered, for about 5 mins or until mussels open. Discard any unopened mussels.
Meanwhile, brush bread with oil and grill on both sides.
Season the broth with salt and freshly ground black pepper. Sprinkle with parsley and serve with bread.
In a large pitcher, mix the sugar and lemon juice until sugar is dissolved.
Add the fresh fruit, wine and water.
Stir well, using the spoon to crush some of the fruit to release its juice.
Cover and refridgerate for at least one hour before serving.
Cream the cheese and marshmallow cream together, adding the orange juice.
Cut melons into chunks.
Slice the bananas into bite sized portions.
Place the bowl of dip in the middle of a medium tray and surround with fruit.
Servings-32.
Dip chicken breasts in milk and flavored bread crumbs.
Fry in oil.
Remove from pan.
Add garlic and onion to pan drippings. Saute until soft.
Add wine and bring to boil.
Blend cornstarch with broth and add to pan.
Bring to boil and add mustard.
Cook until slightly thickened.
Put chicken in baking pan and pour sauce over.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 4.
Melt butter and saute carrot slices and onion bulbs for 5 minutes.
Stir in sugar, spices and wine.
Cover and simmer for 25 minutes.
When done and ready to serve, top with sour cream and sprinkle with parsley.
Placve water, wine, cinnamon stick & both sugars into a saucepan.
Stir over low heat until the sugar dissolves, then bring to the boil, and add the pears. Cover and simmer until the pears are tender (approc 5 minutes).
Chill well before serving and serve with a little of the sauce spooned over the top.
Preheat oven to 375\u00b0F Lightly grease a 10-inch round baking dish.
Combine fruit mixture ingredients (apples through lemon juice & zest) and transfer to prepared baking dish.
Combine dry topping ingredients (oats through nutmeg) then cut in butter (I use my fingers to combine) until crumbly. Sprinkle topping over fruit mixture.
Bake until fruit bubbles and topping is browned, 35-45 minutes.
Serve warm.
gg yolks with honey for 5 minutes.
Add orange peel
br>Mix well.
Add fruit and nuts.
Mix well