Cabbage Wine (2)

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  • 2 lbs minced cabbage
  • 1 lb cracked wheat, rice or barley
  • 1/2 lb minced raisins (scalded)
  • 3 oranges or lemons
  • 2-1/4 lbs sugar
  • 7 pts water
  • 1/2 pt cold tea
  • 1 tsp yeast nutrient
  • wine yeast

Soak grain in water overnight. Drain water into pot and bring to boil. Peel oranges or lemons thinly (no pith) and save peelings. Juice citrus fruit. Add raisins to water and return to boil. After 3 minutes boiling, strain raisins and combine with grain, citrus peelings and roughly chopped cabbage. Mince four ingredients together and place in primary. Add sugar and boiling water grain was soaked in and raisins were scalded in. Stir to dissolve sugar and add cold tea and yeast nutrient. Cover primary and allow to cool to room temperature. Add activated yeast, recover, and stir daily for 7 days. Strain liquor into secondary, fit airlock and rack after 30 days. Top up, refit airlock and ferment additional 60 days. Rack, stabilize, sweeten to taste, wait 10 days, and rack into bottles. Taste after 4-6 months. [Adapted from C.J.J. Berry’s 130 New Winemaking Recipes ]