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Friday, November 12, 2010

CLOVE WINE

Just 4 u

Ingredients:
1 oz. doves 3 lb. Demerara sugar
1 gallon water 3 lemons
1 oz. ginger Yeast; yeast nutrient
1 Seville orange

Method:
Grate the peel from the orange and lemons, avoiding the white pith, and put it in a
small muslin bag with the cloves and bruised ginger.
Bring the water to the boil, drop in the bag and simmer gently for an hour. Then take out the bag, place the sugar in a crock, and pour boiling water over it. Stir to dissolve the sugar, and add the yeast nutrient.
Allow to cool to 70 degrees F. then add the yeast, a wine yeast or one level teaspoonful of
granulated yeast. Leave closely covered for four days in a warm place, then stir, pour into
fermenting jar, and fit air lock. Leave till it clears, then siphon off for the first time into
fresh jar and refit lock. When the wine has cleared completely, has thrown a second
deposit, and all fermentation has ceased, bottle.

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