earthkitten
Junior
- Joined
- Sep 24, 2007
- Messages
- 27
- Reaction score
- 0
Here's the recipe I am currently using to make Hooch. I can't remember where I got it from, and I've never used it before today. Let this be my Disclaimer: Beware, ye wine lovers! May work, may not. But it's been lots of fun, so far!
I'm using some grapes that grow on my property, and that, up until now....have been feasts for the birds every year. But I finally got the energy and courage to try making them into something. As to what that something will be when I am done, well....Bob's your uncle.
Without further adieu,
'GHETTO WINE':
Ready to drink and bottle in 11 days.
1. Choose ripe Wild Grapes, bring clusters home, and wash them in cold water, leaving them on the stems.
2. Place grapes with stems on in water just to cover, in an enamel or non-metallic kettle.
3. Bring just to a boil, simmer until skins on the grapes pop. Mash the grapes in the water, strain juice into a non-metallic container, through several layers of cheesecloth or a tea-towel to remove grape pulp, seeds, and stems.
4. Reserve juice, throw away pulp and stems.
5. Measure the juice.
6. Add equal amounts of sugar and water (ex: 1 gallon juice, 1 gallon water, 1 gallon sugar.) Put mix in a crock.
7. Spread or sprinkle 1 cake or 1 package of dry yeast on a dry bread crust and allow it to float on top of the mixture. Cover the crock with a clean dish towel, and let ferment for 3 days. Strain wine into non-metallic container such as an enamel canner kettle, wash the crock and be sure to rinse it VERY well. Put wine back in it, allow to ferment for 4 days, stirring every day and skimming the foam off the top. Strain the wine again as before, wash the crock again, and put wine back in the crock.
8. Allow to ferment 4 days, stirring and skimming everyday.
9. Strain the wine once more, and this time it's ready to bottle.
10. The older it gets, the better it is.
(You can bottle it in wine bottles, beer bottles, etc....
Lay the bottles on their sides so the corks stay wet.)
ENJOY!!!!
(And wish me luck.
)
I'm using some grapes that grow on my property, and that, up until now....have been feasts for the birds every year. But I finally got the energy and courage to try making them into something. As to what that something will be when I am done, well....Bob's your uncle.
Without further adieu,
'GHETTO WINE':
Ready to drink and bottle in 11 days.
1. Choose ripe Wild Grapes, bring clusters home, and wash them in cold water, leaving them on the stems.
2. Place grapes with stems on in water just to cover, in an enamel or non-metallic kettle.
3. Bring just to a boil, simmer until skins on the grapes pop. Mash the grapes in the water, strain juice into a non-metallic container, through several layers of cheesecloth or a tea-towel to remove grape pulp, seeds, and stems.
4. Reserve juice, throw away pulp and stems.
5. Measure the juice.
6. Add equal amounts of sugar and water (ex: 1 gallon juice, 1 gallon water, 1 gallon sugar.) Put mix in a crock.
7. Spread or sprinkle 1 cake or 1 package of dry yeast on a dry bread crust and allow it to float on top of the mixture. Cover the crock with a clean dish towel, and let ferment for 3 days. Strain wine into non-metallic container such as an enamel canner kettle, wash the crock and be sure to rinse it VERY well. Put wine back in it, allow to ferment for 4 days, stirring every day and skimming the foam off the top. Strain the wine again as before, wash the crock again, and put wine back in the crock.
8. Allow to ferment 4 days, stirring and skimming everyday.
9. Strain the wine once more, and this time it's ready to bottle.
10. The older it gets, the better it is.
(You can bottle it in wine bottles, beer bottles, etc....
Lay the bottles on their sides so the corks stay wet.)
ENJOY!!!!
(And wish me luck.