INGREDIENTS

INSTRUCTIONS

The juices are extracted from the fruit (by cooking, pressing or
equivalent). Use a 30 l (8 ga) container. For every litre (? ga) of
(boiling) juice add 1 1/8 lb of sugar while stirring to dissolve the
sugar. Stop approx. 10" from the top. Fill a bag (10"*16") made out of
cheese cloth with the herbs and a stone (washed, of course) and lower it
to the bottom of the container. Be sure to close it well! When the liquid
is lukewarm add two toasted pieces of bread with 50 g (1 3/4 oz) of yeast
(baking-) on each side. Cover the container and leave for 6-7 months (do
check on it - I have no exact indication of time other then  "in May we
bottle..."). This makes a clear, dry, vermouth'ish wine. When made on
summer apples it's more like Noilly Prat when made on plums it's sweeter
and more fruity. If you don't like the fruit flavour you can add a "lid"
of dried rowan berries on top (or use another bag) during the fermentation
period. This removes the fruity taste and makes it more winelike. You can
experiment with different herbs and spices. The wine(s) are perfect for
cocktails (served in tall glasses with ice and lemon topped with some blue
borage flowers on top), used in a bowle with fruit and soft drinks or just
icecold as it is.
Posted to MM-Recipes Digest V3 #228
Date: Thu, 22 Aug 1996 11:43:47 +-200
From: "M. Ohms" <mohms@post3.tele.dk>

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