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Things You'll Need:
12 ounce can of frozen apple juice concentrate, 100 percent juice
6 ounce can of frozen lemonade
1 pound of sugar
1 gallon of water
1/2 teaspoon pectic enzyme
1 packet of wine yeast
2 cinnamon sticks
4 whole allspice
1/4 teaspoon fresh ginger
Stainless steel pot
2 one-gallon glass jugs, cleaned and sanitized
Rubber band
Plastic wrap
Funnel
Chopstick or other long stick for stirring
4 foot length of clear plastic tubing from an aquarium shop
 
Step 1
Remove the frozen apple juice and frozen lemonade concentrates from the freezer and let them defrost.
Step 2
Place one quart of water in the stainless steel pot and bring it to a boil.
Step 3
Remove the pot of water from the stove and add the sugar, stirring so the sugar dissolves.
Step 4
Using the funnel, pour the warm water into one of the gallon jugs.
Step 5
Add the thawed apple juice and thawed lemonade to the jug, stirring with the chopstick.
Step 6
Stir in the pectic enzyme and the remaining three quarts of water.
Step 7
Cover the lid of the jug with the plastic wrap, securing it with the rubber band.
Step 8
Place the jug in a warm, dark space for 24 hours.
Step 9
Remove the plastic wrap and stir in a packet of wine yeast.
Step 10
Cover the lid of the jug with a new piece of plastic wrap, securing it with the rubber band.
Step 11
Place the jug in a warm, dark space for one month so the wine can begin to ferment. The temperature should be between 60 to 80 degrees.
Step 12
After one month, use the plastic tubing to siphon the wine into the new jug, leaving all the sediment behind.
Step 13
Stir the spices into the wine.
Step 14
Cover the lid of the jug with a clean piece of plastic wrap, securing it with the rubber band.
Step 15
Set the wine aside for a few more months to finish fermenting. Then enjoy a cup of delicious homemade apple pie wine.
 
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