Homemade Wine Food

HOMEMADE FRUIT WINE

Steps:

• Place the fruit in a fermentation bag inside a sanitized primary fermenter. Combine the sugar with 2 quarts of the hot water and pour over the fruit. Add the lemon juice, pectic enzyme, and grape juice concentrate (if using), and additional boiled, cooled water to bring the water level up to 1½ gallons. When the temperature cools to 72°F (22°C), test the specific gravity or taste the liquid. It should taste quite sweet, as sweet as light syrup. Sprinkle on the yeast and cover the primary fermenter after providing a way for gases to escape, such as using an airlock or covering the container securely with several folds of cheesecloth or a clean towel.
• At least once a day for 5 to 6 days, use clean hands to knead the fruit in the fermentation bag and turn it, so a different side floats to the top. The liquid will become cloudy and slightly fizzy; with some fruits, large bubbles form on the top. Taste the liquid just before washing it from your hands. The sugar level should drop noticeably by the fifth day.

HOMEMADE WINE

Steps:

• Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.
• Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.

EASY HOMEMADE WINE

Steps:

• Pour grape juice into 5-gallon container.
• Bring water and sugar to a boil until sugar is melted.
• Let cool.
• Pour into container.
• Add 1 pkg yeast (activating beforehand is optional).
• Close with airlock stopper.
• Allow to ferment for 3 weeks in a sanitized 5-gallon container.
• After 1 additional week, bottle.

WINE CAN CHICKEN

Steps:

• Take the chicken and wine out of the fridge and allow to come room temperature, 15 to 30 minutes.
• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners (2 if you have a grill with 4 or more burners). For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 400 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer's guide for the best results.)
• Combine the olive oil, oregano, rosemary leaves, thyme leaves, garlic and 2 teaspoons salt in a food processor and purée into a paste.
• Open the wine and pour off 1/3 cup for another use. Tuck the rosemary and thyme sprigs into the can. Rub the chicken all over, including the cavity, with the garlic-herb paste. Place the wine can on a baking sheet. Place the cavity of the chicken onto the wine can so the can is holding up the chicken and its legs act as a stabilizer. Carefully transfer the chicken and can onto the indirect side of the grill. Close the lid and grill until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 1 hour to 1 hour 15 minutes.
• Carefully remove the chicken and can from the grill and gently pull the chicken off the can. Tent the chicken with aluminum foil. Pour the remaining wine (about 1 cup) into a small saucepan. Add the peppercorns and set on the direct heat side of the grill. Bring to a boil and reduce by half, 15 to 20 minutes. Remove from the heat and whisk in the cheese until smooth.
• Serve the chicken with the sauce.