dilbone
Well-Known Member
I got a recipe from a friend that was actually something she found from her late father. It is what he called in the recipe a "fruit brandy" but since no distilling is done I assume it is technically a fruit wine.
He makes no distinction in the recipe as to what yeast to use, but here is the recipe/directions:
3 gallons of boiled water cooled
3lbs of cut up fruit (of any kind)
10lbs of sugar
Put all above ingredients in fermenter and pitch yeast
Stir once a day for 7 days, then add 4 lbs of raisins
Let sit for 4 weeks
Siphon "brandy" off of sediment
I think he was using baker's yeast, but I have no way of knowing. Any suggestions as to what I should use for this? I'd like to try it out and see what happens.
Thanks!!
He makes no distinction in the recipe as to what yeast to use, but here is the recipe/directions:
3 gallons of boiled water cooled
3lbs of cut up fruit (of any kind)
10lbs of sugar
Put all above ingredients in fermenter and pitch yeast
Stir once a day for 7 days, then add 4 lbs of raisins
Let sit for 4 weeks
Siphon "brandy" off of sediment
I think he was using baker's yeast, but I have no way of knowing. Any suggestions as to what I should use for this? I'd like to try it out and see what happens.
Thanks!!