"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Prepare juice as for Chokecherry Jelly. For wine use 3 pounds sugar for each gallon of prepared juice. Heat a small portion of the juice and stir in sugar until it is dissolved. Pour into a crock containing remainder of juice and add 3/4 cake of yeast to each 5 gallons of liquid. Never store in a metal container and stir only with a wooden spoon. Cover the crock and skim each day until liquid is no longer "working" or bubbles have ceased to rise. Store in jugs filled to the top. Cover with cotton gauze and cap loosely. When the action has stopped, siphon into bottles and cap.
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