North American Fruit Explorers mailing list at ibiblio

["Naomi" <dragon-star@cableone.net>]

I am not a recipe oriented person but I do make wine.  A lot of wine recipes
call for juice, water and sugar.  I leave out the water.  First you do need
one of these water lock things.

I just made 2 bottles of apricot wine.  I put the juice in a gallon jug
about 2/5 full.  Then I put in a cup and a half of sugar and about a
teaspoon of ordinary bread yeast.  I put one the water lock and let it go
till it stopped bubbling.  I tasted it.  It seemed sweet enough to me so I
used a piece of plastic tube to siphon out the wine with out getting the
glop at the bottom.  If I had not liked the taste I would have added more
sugar and let it go some more. It will taste a bit raw at this point.  I
usually age for a year or two.

 I am letting it sit for a day in the wine bottles before I cork so I hope
there will not be an explosion.

You could also make fancy vinegar.
Naomi
in Idaho

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org]On Behalf Of mIEKAL aND
Sent: Wednesday, July 14, 2004 12:35 PM
To: North American Fruit Explorers
Subject: [NAFEX] wine recipes with ribes juice


Anyone have a recipe for currant / gooseberry wine which has
measurements for juice rather than fresh fruit.  Made my first pass at
the steam juicer, the juice is remarkably clear, clean, nuttin but
juice.  It took a lot longer than I thought, maybe an hour & a half for
5-6 pounds of fruit but I got 3/4 gallon of juice from that amount
which is easily double what I would have gotten using my old hand
squishing methods.

Since fruit production is pretty sketchy this year with all the rain,
Im hoping to make wine with all my ribes together.  gooseberries,
black, white & red currant & jostaberries.


mIEKAL

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