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Category: Miscellaneous

WINE

WINE

Wine can be made from any kind of fruit. Sweet or dry wine can be made by varying the amount of sugar used. Wine can be made in a cask, crock, or gallon jug. Five gallon batches can be made in distilled water containers which can be purchased from various sources.

While the wine is working, the crock or container can be covered with a plastic sheet or bag held firmly in place with rubber bands. This keeps the dust and insects out and also reduces the amount of oxygen present which would prevent the fermentation process from occurring. The bubbling action is caused by the action of the natural yeast from the grapes on the sugar which is being converted to alcohol and carbon dioxide.

WILD CONCORD GRAPE WINE

WILD CONCORD GRAPE WINE

  • Wild Concord grapes
  • Grape press (Squeeze)
  • 5 gallon earthen jar
  • Plastic bags
  • Large rubber bands
  • 1″ surgical drains are good)
  • 5 gal. glass Sparklet water bottles
  • Fermentation locks
  • Granulated sugar
  • Bottles and caps

Wash and stem grapes. Press grapes to obtain juice. Place juice, skins, pulp, and seeds in 5 gal. earthen jar. Seal jar by placing plastic bag over top of jar and pressing bottom of bag inward until it makes contact with contents of jar. This removes most of air from inside of jar. Seal the bag in place by using the rubber bands or surgical drains. Allow to stand overnight. The small amount of air which was trapped inside the jar allows the natural yeast to multiply but not turn all of the natural sugars to carbon dioxide and water. With most of the air missing the yeast begins the fermentation process converting the natural sugars to alcohol and carbon dioxide which causes the plastic bag to balloon. The bag should be removed daily and the mash stirred. Any mold which might show up should be removed prior to stirring. The bag is replaced In the same manner at the end of each stirring. Continue this process daily for approximately a week or until the bag fails to balloon.

When this occurs, drain and squeeze off the juice. Dilute the juice half and half with water and add 2 pounds of sugar to each gallon of the juice mixture. Place the sugar juice mixture in the 5 gal. Sparklet containers and seal with the fermentation locks. Allow fermentation to continue until bubbles no longer rise in the fermentation locks. Rack the wine to new Sparklet containers at this time and again replace the fermentation locks. Allow to stand until particulate matter settles. Rack again, in the same manner, after several months. Again allow particulate matter to settle, then siphon into sterile bottles and seal by capping.

Enjoy!

SWEET DILL PICKLES

SWEET DILL PICKLES

  • 16 oz. Jar Kosher dill pickle spears
  • 1 cup granulated sugar

Pour off two-thirds of the pickle juice and replace with the granulated sugar. Reseal the jar, shake gently to mix the sugar with the pickle juice, and place upside down in the refrigerator for at least one week. Turn up-right and serve.

ORANGE JULIUS

ORANGE JULIUS

  • 1/2 of 6 oz. can of frozen orange juice concentrate
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 t. vanilla
  • 5 or 6 cubes of ice

Combine all ingredients in blender. Cover and blend until smooth. (About 30 seconds.) Serve immediately. Makes about 3 cups.

FRESH FROZEN STRAWBERRIES

FRESH FROZEN STRAWBERRIES

  • 1 flat of fresh strawberries (12 baskets)
  • 4 cups sugar – (1/3 cup sugar per basket)

Wash, stem, and quarter strawberries. Add sugar and mix. Place approximately 2 cups of strawberry-sugar mixture in quart size freezer bags, eliminate air and seal. Flatten bags as much as possible and place in freezer immediately. Keep in frozen state until ready to use. (Better than the frozen strawberries you can buy at the market and are great on waffles or with cereal in the winter or any other time.)

LESLIE’S HOT BUTTERED RUM

LESLIE’S HOT BUTTERED RUM

  • 1 cup sugar
  • 1 cup firmly packed dark brown sugar
  • 1 cup Land O’Lakes sweet cream butter
  • 2 cups softened vanilla ice cream

Combine the first three ingredients in a 2 qt. sauce pan. Heat over low heat, stirring occasionally until butter is melted and sugar is dissolved. In large mixer bowl, combine 2 cups softened vanilla ice cream and the other ingredients. Store in refrigerator up to 2 weeks (can be frozen up to 1 month.)

For each serving, mix 1/4 cup mix, I oz. dark rum, and 3/4 c. boiling water. Sprinkle with nutmeg. (4 cups = 16 servings.)

CUCUMBER AND ONION PICKLES

CUCUMBER AND ONION PICKLES

  • 1 or 2 large cucumbers
  • 1 medium onion
  • 1 cup granulated sugar
  • Apple cider vinegar
  • 64 oz. Mayonnaise jar

Peel and slice cucumbers and onions and place in alternating layers in mayonnaise jar. Add sugar to top of jar and fill with vinegar. Seal jar and shake gent!y to mix vinegar and sugar. Place in refrigerator for several days to flavor. It helps to invert jar several times during the flavoring process.