Home Made Wines (cont.) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
WINE-MAKING INSTRUCTIONS
Directions:
CHERRY BOUNCE: 1 qt Cherries 1/2 lb Lump Sugar 1 tb Allspice,
Cinnamon and Cloves; heads removed 1 pt Whisky Wash cherries and pick
off the stems. Fill a large-mouthed bottle with alternately with a
thick layer of cherries, a layer of sugar and a few of the whole
spices. Repeat until the bottle is almost full. Then add whisky to
fill. Cork and let stand in a dark place for 2 months or more. The
older it is, the better.
DANDELION WINE: 1 ga Dandelion Flowers 1 ga Boiling Water 3 lb Sugar
3 ea Oranges; cut into small pieces 3 ea Lemons; cut into small
pieces 1 oz Yeast Pick dandelion flowers early in the morning, taking
care not to have a particle of the bitter stem attached. Pour boiling
water over the flowers and let stand 3 days. Strain and add the rest
of the ingredients; let stand 3 weeks to ferment. Strain, bottle.
PEACH BRANDY: Pare peaches but do not stone. Put 1/2-inch layer of
sugar into a wide-mouthed half-gallon jar; then a layer of peaches.
Cover well with sugar, carefully filling all the crevices. Repeat
layers of sugar and peaches, with sugar on top. Seal, let stand 6
months to ripen. Drain and bottle liquid. Peaches may be served as
dessert sauce.
From: The Settlement Cookbook: The Way To A Mans Heart By: Various
Authors Transcribed By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 05-24-95
Source from luhu.jp
Cinnamon and Cloves; heads removed 1 pt Whisky Wash cherries and pick
off the stems. Fill a large-mouthed bottle with alternately with a
thick layer of cherries, a layer of sugar and a few of the whole
spices. Repeat until the bottle is almost full. Then add whisky to
fill. Cork and let stand in a dark place for 2 months or more. The
older it is, the better.
DANDELION WINE: 1 ga Dandelion Flowers 1 ga Boiling Water 3 lb Sugar
3 ea Oranges; cut into small pieces 3 ea Lemons; cut into small
pieces 1 oz Yeast Pick dandelion flowers early in the morning, taking
care not to have a particle of the bitter stem attached. Pour boiling
water over the flowers and let stand 3 days. Strain and add the rest
of the ingredients; let stand 3 weeks to ferment. Strain, bottle.
PEACH BRANDY: Pare peaches but do not stone. Put 1/2-inch layer of
sugar into a wide-mouthed half-gallon jar; then a layer of peaches.
Cover well with sugar, carefully filling all the crevices. Repeat
layers of sugar and peaches, with sugar on top. Seal, let stand 6
months to ripen. Drain and bottle liquid. Peaches may be served as
dessert sauce.
From: The Settlement Cookbook: The Way To A Mans Heart By: Various
Authors Transcribed By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 05-24-95
Source from luhu.jp