Home made wines (cont.)

1 servings

Ingredients

Quantity Ingredient

Directions

WINE-MAKING INSTRUCTIONS

CHERRY BOUNCE: 1 qt Cherries ½ 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 ½-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 Man's Heart By: Various Authors Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 05-24-95

Related recipes