Jimmy’s Mayhaw Wine
Items Needed
1 - 5 gallon bucket
2 -5 gallon carboys
1 – hydrometer
1 – plastic bubbler airlock
1 – large stainless steel spoon
1 – large funnel
30 – wine bottles
30 – corks
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Ingredients Needed
5 – gallons mayhaw juice
5 – crushed campden tablets
2 ½ tsp – pectic enzyme
7 lbs – sugar
5 tsp – nutrient
1 pkg – Laivin wine yeast
1 tsp – Potassium sorbate
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*All items must be sterilized before coming in contact with any ingredients
Instructions:
Pour 1 gallon of mayhaw juice into 5 gallon bucket. Add crushed campden tablets, pectic enzyme, nutrient and 5 lbs sugar to juice. Mix well with stainless spoon. Add remaining juice to bucket and mix again. Check mixture with hydrometer. Sugar level must be 1.090, if not, add sugar until desired level. Transfer juice into carboy; fill to 2 inches below top of carboy. Cover top with cloth. Let stand for 24 hours. Add yeast, then put plastic bubbler airlock on top of carboy. It is natural for wine to be cloudy.
After 7 to 10 days, when yeast is no longer active, siphon into second sterilized carboy. DO NOT siphon settlement at bottom of first carboy. Let stand for 3 months.
Repeat process until wine is clear. The longer the wine bulk ages the better the wine. Add sugar to taste, add potassium sorbate, and mix well. Pour wine into bottles. Coke with corker. Wine is ready to drink.
Marvelous Mayhaw Slush Punch
5 boxes sparkling jello
3 bottles water with fruit flavor (16 oz.)
5 cups sugar |
10 cups mayhaw juice
Perrier water - 36 ozs. |
Mix jello according to directions and
dissolve sugar. Stir in flavored water and mayhaw juice.
The color of the punch is the color of the mayhaw juice.
It becomes a lighter pink when it freezes.
Freeze punch, stirring two or three times
during freezing process. Thaw slightly and serve partially
frozen. Yields 6 quarts. (I used Sparkling White Grape
Jello and Berry-Licious Water in this particular recipe.)
Contributed by Alex Laney, 1st Place
winner
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