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Making Wine / Hot Sauce
Posted By: King In Response To: Re: Happy Thanksgiving (Jlmann)
Date: Friday, 12-2-16, at 6:25 a.m.
I think that oyster stuffing came from Tom or somebody else on here.
I had a tourist this year mistake me for somebody on that show Moonshiners first thought I was from the Eastern Shore in Virginia the way I talk.
Did get another beer kit but hadn't messed with it yet been having some trouble lately with too much beer dropping my blood sugar.
The sweet wine has been better for me.
Do you get that astringent taste with the persimmons or are you using one of those better quality cultivated kinds?
I used to make wine, I've done it with grape juice, orange juice, apple juice, prune juice but don't use prune juice will be taking turns on toilet.
Last big batch I did was during Christmas one year and was half Concord and half white grape juice, large juice bottles from Food lion in KDH.
I used a 48 qt fishing cooler, bag of sugar, bag of fresh oranges peeled insides broke up and thrown in, let the wild yeast in the air cook it.
Started bubbling in a couple days and then was finished in about a week was cloudy and tasted more like tequila than wine.
Gave a milk jug to somebody and he had left it in his truck over night and the temperature had dropped into the 20s said it didn't freeze. :)
I also used to make a hot sauce out of fermented onions that was really good, I need to make some more again.
It was cayenne pepper powder to your liking, ketchup some sugar and mostly a lot of onion chopped up real small all mixed together in plastic bottle.
Just left the top loose to vent and never put it in the refrigerator, the onion would ferment for awhile and make it bubble.
I would tell people it's so hot it's boiling. :)
I created that hot sauce myself by chance and never got sick off of it.
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