COMMENT:
Although most often this recipe is made using the wild fruits of
the bayous such as blackberries, cherries, persimmons, loquats or
muscadines, you may wish to try it using any fresh fruit in season.
I most often place the contents in a ceramic crock topped with a
double layer of cheesecloth for the six weeks of fermentation. However,
feel free to use a 5-gallon glass or plastic water bottle.
INGREDIENTS:
- 1 ½ gallons muscadines or other fruit
- 10 pounds of sugar
METHOD:
In a 2-gallon stockpot, mix sugar with 2 gallons of hot tap water.
Over medium heat bring to a low simmer, stirring constantly with
a wire whisk to dissolve sugar completely. Remove and set aside
to cool. This may be done 1 day in advance. In a crock or 5-gallon
water bottle, place fruit that has been mashed slightly to break
the skin from the juice. This should be done over a large container
to ensure capturing all of the juice and pulp. It is not necessary
to crush the fruit totally. Once the fruit has been placed in the
bottle, cover with the diluted sugar water and 2 additional gallons
of cold tap water. Shake or stir the contents well to incorporate
fruit and sugar water. If using a water bottle, purchase a rubber
or cork stopper with a small hole drilled in the center. Insert
a manometer into the stopper. A manometer may be purchased from
any wine or beer hobbyist store. Place 1 inch of water into the
manometer to keep air from reaching the contents. Set aside in a
cool, dark place for 6 weeks. The contents should be vigorously
shaken or stirred once a week. At the end of the six-week period,
remove the stopper and siphon the liquid into a second 5-gallon
bottle through a cheesecloth-lined funnel. Allow the wine to sit
undisturbed for 2-3 hours and siphon from the 5-gallon container
into approximately 17 fifth-sized bottles. During this filling process,
one should be careful to keep the siphon tube approximately 1 inch
off of the bottom to keep the resting sediment from entering the
bottles. Place a screw cap or cork on the bottles and store in the
refrigerator or cool, dark place six months prior to serving. |
