Cap'n Jewbeard
Well-Known Member
So- I'm sort of hijacking a recipe for Figgy Pudding, and turning into a strong (approx. 20% or higher) port-style wine. I'll drink some this Yule-tide, and more next year. I'm making 5 gals, I expect it to last me (esp. as I may put it in 375-ml bottles!).
I have put here the sketched-out skeleton of the recipe. Looking for help, constructive (or destructive) criticism... anything, really.
So- any help will be greatly appreciated, and you may find some of this landing on your doorstep around mid-December.
Cheers!
Figgy Stardust- A Yule-Tide Treat!
5 gals (where original recipe is x5):
10 pounds dried figs
campden tablets
5 teaspoon pectic enzyme
10 cups honey -(Can I assume this is about 5 lbs?)
25(!) cups brown sugar (The original called for 5 cups... will this be like 10 lbs of brown sugar? Is that insane? I think this will need to be changed)
1 lemon, juice and rind (Is 1 lemon enough, as per original? Or more?)
1 orange, juice and rind (Same question as for lemon)
5 teaspoon nutrients
1 package yeast
water
I have put here the sketched-out skeleton of the recipe. Looking for help, constructive (or destructive) criticism... anything, really.
So- any help will be greatly appreciated, and you may find some of this landing on your doorstep around mid-December.
Cheers!
Figgy Stardust- A Yule-Tide Treat!
5 gals (where original recipe is x5):
10 pounds dried figs
campden tablets
5 teaspoon pectic enzyme
10 cups honey -(Can I assume this is about 5 lbs?)
25(!) cups brown sugar (The original called for 5 cups... will this be like 10 lbs of brown sugar? Is that insane? I think this will need to be changed)
1 lemon, juice and rind (Is 1 lemon enough, as per original? Or more?)
1 orange, juice and rind (Same question as for lemon)
5 teaspoon nutrients
1 package yeast
water