| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
Wildgame, Beverages |
1 |
Servings |
INGREDIENTS
| 2 |
ga |
Elderberries, ripe, washed |
| 2 1/2 |
ga |
Water |
| 1/4 |
lb |
Sugar |
| 1 |
|
Lemon, juice of |
| 1 |
|
Yeast, cake, or env dry |
INSTRUCTIONS
Mash elderberries well in a large (5 gal) pot. Add water. Bring to a boil
and simmer for 15 minutes. Slowly stir in sugar and lemon juice. After 15
more minutes at simmer, remove from heat and allow to cool enough to
handle. Strain through collander, then through tea strainer, then through
cloth into large container, a crock or plastic/glass water container. In a
cup of LUKEWARM water dissolve the yeast. Pour into berries and cover well
with cloth. Allow to ferment for 10 days. Next, carefully, so as to leave
dregs on bottom, pour fermenting juice into gal. jugs. Cork tightly, store
in cool, dark 3 months. Draw the wine from the sediment after 3 mos. No
aging req'd. Source: Leon Soniat, New Orleans Times-Picayune 28 August 1980
Recipe date: 08/28/80
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”