Healing Herbal Wines, Vinegars & Syrups by Joyce A. Wardwell

Author:Joyce A. Wardwell
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1999-03-25T16:00:00+00:00

Step 5

Step 6

Add the dried fruit. Cover with clean cheesecloth. Let sit undisturbed until all fermentation (bubbling) stops—about 3 to 6 weeks, depending on the temperature.

Step 6

Step 7

Strain all plant material out of the wine, using a press, a rice strainer, or a food mill to extract as much liquid from the plant material as possible. If you do not have any of this equipment, strain the wine through clean cheesecloth, then wrap the herbs in the cheesecloth and wring out the additional liquid. In larger batches, you may get as much as an additional gallon from this squeezing. Let the wine sit undisturbed in the original container or another large nonreactive container covered with clean cheesecloth for 24 hours to settle.

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