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Wednesday, September 29, 2010

ALMOND WINE

Just 4 u

lagredients:
1 lb. raisins 2 lemons
1 ½ oz. bitter almonds Yeast
3 lb. white sugar Yeast nutrient
1 gallon water

Method:
The almonds and raisins should be minced and then boiled gently in the water for
about an hour. Strain, and add enough fresh water to make the quantity up to one gallon
again. Strain the liquor on to the sugar, stirring well to dissolve, then add the juice and
grated rind of the lemons, taking care to include no white pith. Add the yeast and nutrient,
when the temperature has dropped to 70 degrees F. and endeavour to maintain roughly
that temperature for 10 days, keeping the crock closely covered. Then strain the wine
through a nylon sieve into the fermenting bottle and fit a fermentation trap: Leave until it
begins to clear and then rack.

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