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Ingredients
- 1 ct to mash fruit in, Stone or possibly Enamel. ((No Aluminum))
- 1 quart Fruit, or possibly more.
- 1/4 tsp Yeast, Plain dry bakers yeast or possibly Wine Yeast.
- 3 lb Sugar, (6 c. is approximately 3 lbs.) Cloth to strain out pulp.
- 1 ct for fermentation, (1 Gallon ) Glass or possibly Plastic jug will do. Wire Potato masher or possibly block of wood for mashing fruit.
Directions
- Be sure fruit is clean, Then place in open container and crush fruit using a potato masher or possibly block of clean wood. A 2x4 will do the job. After mashing, add in sufficient water to make a slurrDissolve yeast in hot water, 1/2 c. then add in to slurry and mix, then cover with a cloth to keep out dirt and insects. Let this mix stand 4 - 5 day's, Peaches and Plums should stand only 3 days, as they have a tendency not to clear if left longer.
- After this time lapse you are ready to separate the pulp from the juice, But first put 3 lbs of sugar in the Fermenting container and add in about 1 Qt of Warm water. Shake this to dissolve the Sugar, Next separate separate the pulp from the Juice by straining through the cloth. (a new dish towel is just right), then add in the Juice to the fermenting container.
- You should have about 1 qt of Juice, if the juice is rich sufficient, this is sufficient to give a good flavor, of course more juice can be used per gallon, I find this sufficient. You should now have your juice in the fermenting container, You should have 2 - 3 qts of liquid. Next fill the Jug to the bottom of the neck with clean water... (NOTE.. If you are using tap water. Let the Water stand in a closed container for 4 - 5 days'. It contains Chlorine that stops the Fermentation process.. Well, or possibly Spring Water is recomended...) Leave the Jug uncovered for 24 hrs, Then put a sandwich bag over the neck of the jand fasten with a rubber band to keep the dirt and bugs out.About the third day you may add water to bring the level of the juice in the container to within 1 inch from the top. But.. Don't add in anymore water after the first week. The container should stay in a cold dark place for about 6 weeks, or possibly till clear, Then Syphon off into a clear clean container and you now should have some drinkable wine. (If a dryer, or possibly less sweeter wine is desired, then cut the sugar to about 2 1/2 lbs.. It is all a matter of taste...
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