2 - 12 oz. cans frozen grape
3 1/2 cups of white granulated sugar
1/3 cake of yeast (Fleishmann's is best)
A large Balloon and some strong string
One Gallon Jug
First, set the grape juice out to thaw,
slushy. Next, mix the sugar thoroughly
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. Mix
everything thoroughly. Now add just
lukewarm water to fill the gallon
up to about 2 inches
below the neck. When this is done, place
balloon over the
top of neck and secure tightly with a
or heavy duty rubber
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 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 the point of bursting, untie and allow the gas to escape and then reseal. Be sure to reseal tightly to make it air tight once again. When the balloon ceases to expand, the wine is done.
WARNING: Do not bottle this wine before it is done fermenting. Bottles may exploded from excessive pressure.
Strain your wine with a cheese cloth or a tea towel and pour into bottles. Cap or cork bottles and store on their sides in a cool, dark place. All that's left now is to enjoy yourself, man.
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