Cooking the Gullah Way, Morning, Noon, and Night by Sallie Ann Robinson

Author:Sallie Ann Robinson
Language: eng
Format: epub
Publisher: The University of North Carolina Press
Published: 2007-03-14T04:00:00+00:00

’Fuskie Peach Wine

Fruit trees grew well on Daufuskie, and peach trees were no exception. The only problem was that they produced much smaller fruit than the peaches we got from the grocery store. But size was not a factor when it came to making homemade peach wine. The important thing was that the tree had enough peaches for a good batch. Sometimes Momma and Pop got a basketful of bruised and mashed peaches from the fruit market in Savannah. On occasion the peaches were given to them just to get rid of them. They would happily bring the peaches home to make more gallons of this wine, because it was a favorite. We kids had to settle for the juicy peaches themselves and the sweet desserts they made, though, from time to time, if we had helped make the wine, Momma and Pop would give us a taste when it was ready.

5 pounds ripe and overripe peaches, rinsed and sliced (but not peeled)

3–4 pounds sugar

3–4 gallons water, room-temperature

Place the peaches in a 5-gallon plastic or glass container. Add the sugar and let sit for 2 to 3 days. Add the water and stir. Place a lid on top but do not seal tightly, or you can just place something over the jug to cover it well. This will keep bugs out while the wine is fermenting. Let sit for 4 to 5 weeks in a dark area. Stir and let settle before straining through a clean cloth. Place the wine in a clean glass or plastic container or containers, or return it to the container in which it fermented, after rinsing the container.

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