A Nation of Farmers by Sharon Astyk

Author:Sharon Astyk
Language: eng
Format: epub
Tags: SOC000000
ISBN: 9781550924268
Publisher: New Society Publishers
Published: 2009-04-01T00:00:00+00:00

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RECIPES

Pawpaw Ginseng Wine by Albert Bates

Equipment

• Large saucepan

• masher and mashing bowl

• cheesecloth

• secondary fermenters (could be stopped bottles or sterile canning jars)

Ingredients

• 2 1/4 pounds ripe pawpaws, very fresh, not green. The stem should wiggle easily. If they were picked green they can be refrigerated until ripe.

• 2 pounds granulated sugar or the equivalent in honey or stevia

• 1 small ginseng root, fresh or rehydrated

• 1 1/2 tsp citric acid

• 1/2 tsp grape tannin

• 2 quarts good water

• 1 tsp pectic enzyme

• 1 tsp wine yeast

Directions

1. Bring water to a rolling boil while peeling and fine dicing the fruit. Fine grate the ginseng root. Wrap and bind fruit and ginseng into a cheesecloth and immerse in boiling water for 5 minutes.

2. Remove. Add sweetener to fruit. Mash and return to the boiling for 5 minutes.

3. Remove and cool to room temperature. Add remaining ingredients except yeast, and mash once more. Cover and store in cool place (not refrigerator) for 12 hours.

4. Add yeast. Watch for bubbles, monitor the smell (should be sweetly fermenting) and stir twice daily for a week. Press cheesecloth, reserving liquids and discarding pulp. Fill secondary fermenter, seal air-tight and rack in cool place (not refrigerator), top-up, for two months. Transfer to clean secondary and rerack for three months. Check wine for clarity. If it has not cleared, transfer to clean secondary and rerack three months or until clear. Best if consumed within two years.

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