05-28-2016, 11:36 PM
Used up the rest of the 2015 homemade raisin wine at the event last week (well-received by the group.)
Mixed up another batch this afternoon. Pretty simple to make. Couple pounds of unsulphered raisins, boiled in a gallon of water for an hour. Let it cool, then pour into the amphora* with a big scoop of local honey and a big handful of unboiled raisins (that way the skin yeasts are intact.) Add another gallon+ of room temperature water. Stir, covered with a cloth, and now we wait for a week or so until it stops bubbling. (Very scientific.)
Then strain and decant into bottles to sit for a few months. And hey, if it turns, I have vinegar--reduces down into a tasty syrup.
*Very blessed that my mother is a ceramics and pottery artist who enjoys taking on unusual projects for her son who also takes on unusual projects.
Mixed up another batch this afternoon. Pretty simple to make. Couple pounds of unsulphered raisins, boiled in a gallon of water for an hour. Let it cool, then pour into the amphora* with a big scoop of local honey and a big handful of unboiled raisins (that way the skin yeasts are intact.) Add another gallon+ of room temperature water. Stir, covered with a cloth, and now we wait for a week or so until it stops bubbling. (Very scientific.)
Then strain and decant into bottles to sit for a few months. And hey, if it turns, I have vinegar--reduces down into a tasty syrup.
*Very blessed that my mother is a ceramics and pottery artist who enjoys taking on unusual projects for her son who also takes on unusual projects.