Cornel Wine

26/11/2012
"It would be a sin to make a jam from cornels, when instead you can use them to make an aromatic wine such as this!"
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Ingredients

  • cornels - 2.21 lb (1 kg)
  • sugar - 2.21 lb (1 kg)
  • water - 12 1/2 cups (3 liters)

Preparation

The cornels are mixed with water and sugar. Leave them for 15-20 days in an open glass vessel, stirring from time to time, to dissolve the sugar.

Then, they are filtered through a thick sieve and poured into a jug. To the top of the jug, there must be some space left.

Close it with a tray, which holds a hose in place, reaching the liquid inside. The outer end of the hose is placed in a container with water.

Soon as the water started to bubble, then fermentation has started. To make it faster, keep the jug in a warm room, at a temperature of above 68°F (20°C).

The wine should be ready in 16 to 20 days. Then strain, pour into bottles and seal.

The bottles of wine are stored in a cool dark place, in a supine position.

This wine is very suitable for a variety of cocktails.
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