INGREDIENTS

INSTRUCTIONS

For those of you in apple country it is time to start seeing roadside
stands with those lovely gallon jugs of cloudy apple cider. If you do
nothing it will start fermenting at room temperature so here is the first
zero cost trick to keep it from exploding or becoming contaminated. Replace
the cap with an unopened lunch sandwich bag so there are two layers
covering the mouth.  Hold in place with a rubber band. Puncture both layers
with a pin.  Move the plastic a little so the hole don't line up. Drink
when the bubbling slows, 5-7 days.
For kick -- add 1 to 1 1/2 cups of sugar (never two unless you like it
sweet).
For consistancy -- add half a pack of dry baker's yeast. ~----
Fermenting time about the same for all three, decide by fewer bubbles,
refrigerate to keep at some level of fermentation. ~----
You can do a lot better than this but you need to get a book on making
fruit wines.  But this is how to do it with things around the kitchen.
Submitted By MGIWER@AOL.COM On MON, 30 OCT 1995 233351 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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