2 - 12 oz. cans frozen grape juice
3 1/2 cups of white granulated sugar
1/3 cake of yeast (Fleishmann's is best)
a large Balloon and some strong string
one Gallon Jug
First, set the grape juice out to thaw, until slushy. Next, mix the sugar thoroughly in with the grape juice. Pour the sugar and juice, into the gallon jug.
Dissolve the yeast in a cup of lukewarm* water and add to the juice mixture in the gallon jug. (*If water is too warm, it will kill the active ingredient in the yeast that causes fermentation.) Mix everything thoroughly. Now add just enough lukewarm water to fill the gallon jug up to about 2 inches below the neck. When this is done, place the balloon over the top of neck and secure tightly with string. Note! This must be an air tight fit... If you have followed all directions carefully, the balloon will soon start to expand with the gas, caused by the fermentation. Store the mixture in a cool (but not cold) area, 60 to 75 degrees is ideal, for a period of from 3 to 6 weeks.
Check the balloon every other day. If the balloon expands too large, untie and allow the gas to escape and then retie, but be sure to retie tightly to make it air tight again. When the balloon ceases to expand, the wine is done.
NOTICE - Do not bottle the wine before it is done. Working wine (fermenting) can explode a bottle from the gas pressure of fermentation.
Strain your wine with a cheese cloth or a tea towel and pour into a bottle, using a snap-on type of cap or use a cork. Store bottles on their sides in a cool, dark place. All that's left now to do, is ENJOY YOURSELF.
Make a 50% solution of salt.
Wash the herbs and bruise them thoroughly with a potato masher or pastry blender. Cover with the water, bring to a boil and simmer for 20 minutes over low heat. Strain into a large crock. Add the molasses and cool to lukewarm.
Combine the sugar and water in the saucepan and bring it just to a boil. Cool for few minutes.
Place chicken pieces in large saucepan; add enough water to cover. Cook until tender, about 25 minutes.
Making your own baby food will ensure that what your child is eating is fresh, nutritious and free of additives. By making your own baby foods, you'll be saving money, up to 50%.
Use 15 gallon plastic garbage can with clip on lid. You need:
All teas unless specified are brewed with 1 teaspoon dry material or 2 teaspoons fresh material to 1 cup of water. Always steep. This means pouring hot water over material and letting set for 5 - 15 minutes.
Sprinkle yeast on 1/2 cup of the warm water; stir in honey. Let proof for 5 minutes.
Written by Paul Roberts
Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter. Press into bottom of 9 inch spring form pan. Bake in moderate oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature to 300 degrees.