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Some recipes that I promised people

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  • Rev. David M Cunningham
    Here are the following recipes that I promised a few people: Apple wine Makes 1 gallon of wine 20 (or so) Apples 2 pounds of sugar Zest and juice of 2 lemons 5
    Message 1 of 4 , May 1 8:09 PM
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      Here are the following recipes that I promised a few people:

      Apple wine

      Makes 1 gallon of wine

      20 (or so) Apples
      2 pounds of sugar
      Zest and juice of 2 lemons
      5 grams of champagne yeast

      Grate or food process the apples, throwing out the cores. Put the grated
      apples into 1 gallon of boiling water and let boil gently for 15 min. Strain
      and put into a pan with the sugar, lemon zest, and lemon juice. Stir until
      cool (about 70*F). Add the yeast and stir daily for 3 days. After one week,
      rack into a secondary fermenter and let sit for two months. Now at this
      point you can distill if you wish to make apple brandy. If you want wine,
      rack and let sit for 2 months, repeat, and then bottle.


      Family Recipe American Whiskey

      2 pounds Corn (off of the ear, can, or thawed from frozen)
      1 pound of raisins (if you can, use light raisins)
      3 Oranges
      15 Peppercorns
      1 Gallon of water
      3 pounds Sugar (the recipe calls for regular table sugar, but I like brown
      sugar)
      3 teaspoons of acid blend
      1/2 teaspoon of nutrient
      10 grams of champagne yeast

      Place the corn into a blender and process it until it is pulp-like. Pour the
      corn pulp, zest of the 3 oranges, and peppercorns into a nylon straining bag
      (tie the top) and place into the primary fermenter. Boil the one gallon of
      water and put it into the fermenter with all of the other ingredients EXCEPT
      THE YEAST. Stir, cover, and let sit for 24 hours. After the 24 hour wait,
      stir in the yeast. Stir daily for 3 days. After 2 weeks, strain the juice
      from the bag and rack the wine into a secondary fermenter. After about 4
      weeks (making sure the wine has fermented out all of the sugar and cleared)
      distill.

      When distilling, be careful that you have fermented out all of the sugar,
      because if too much sugar is left, it may caramelize while distilling.

      Your Brother in Spirit,
      Rev. David M. Cunningham
      distiller@...

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