Make this and consume at your own risk. I make it but let age(a week or two before drinking :lol: ) KAHUNA
2 - 12 oz. cans frozen grape juice
3 1/2 cups of white granulated sugar
Wine yeast(better but)1/3 cake of yeast (Fleishmann's is best)
Commercial Fermentation Lock or(a large Balloon and some strong string )
one Gallon Jug
First, set the grape juice out to thaw, until slushy. Next, mix the
sugar thoroughly in with the grape juice. Pour the sugar and juice,
into the gallon jug.
Dissolve the yeast in a cup of lukewarm* water and add to the juice
mixture in the gallon jug. (*If water is too warm, it will kill the
active ingredient in the yeast that causes fermentation.) Mix
everything thoroughly. Now add just enough lukewarm water to fill
the gallon jug up to about 2 inches below the neck. When this is
done, place the balloon over the top of neck and secure tightly with
string. Note! This must be an air tight fit... If you have followed
all directions carefully, the balloon will soon start to expand with
the gas, caused by the fermentation. Store the mixture in a cool
(but not cold) area, 60 to 75 degrees is ideal, for a period of from
3 to 6 weeks.
Check the balloon every other day. If the balloon expands too large,
untie and allow the gas to escape and then retie, but be sure to
retie tightly to make it air tight again. When the balloon ceases to
expand, the wine is done.
NOTICE - Do not bottle the wine before it is done. Working wine
(fermenting) can explode a bottle from the gas pressure of
fermentation.
Strain your wine with a cheese cloth or a tea towel and pour into a
bottle, using a snap-on type of cap or use a cork. Store bottles on
their sides in a cool, dark place. All that's left now to do, is
ENJOY!!
2 - 12 oz. cans frozen grape juice
3 1/2 cups of white granulated sugar
Wine yeast(better but)1/3 cake of yeast (Fleishmann's is best)
Commercial Fermentation Lock or(a large Balloon and some strong string )
one Gallon Jug
First, set the grape juice out to thaw, until slushy. Next, mix the
sugar thoroughly in with the grape juice. Pour the sugar and juice,
into the gallon jug.
Dissolve the yeast in a cup of lukewarm* water and add to the juice
mixture in the gallon jug. (*If water is too warm, it will kill the
active ingredient in the yeast that causes fermentation.) Mix
everything thoroughly. Now add just enough lukewarm water to fill
the gallon jug up to about 2 inches below the neck. When this is
done, place the balloon over the top of neck and secure tightly with
string. Note! This must be an air tight fit... If you have followed
all directions carefully, the balloon will soon start to expand with
the gas, caused by the fermentation. Store the mixture in a cool
(but not cold) area, 60 to 75 degrees is ideal, for a period of from
3 to 6 weeks.
Check the balloon every other day. If the balloon expands too large,
untie and allow the gas to escape and then retie, but be sure to
retie tightly to make it air tight again. When the balloon ceases to
expand, the wine is done.
NOTICE - Do not bottle the wine before it is done. Working wine
(fermenting) can explode a bottle from the gas pressure of
fermentation.
Strain your wine with a cheese cloth or a tea towel and pour into a
bottle, using a snap-on type of cap or use a cork. Store bottles on
their sides in a cool, dark place. All that's left now to do, is
ENJOY!!