Probably fluid ounces. 128 oz equals 1 gallon. I am going to try this
recipe & see how it comes out. Looks simple enough & all natural.

Anyone agree? I may add more sugar for raspberry though & omit some lemon
juice. That may make it too bitter.


"Stephen SG" > wrote in message
...
> You indicate 128 ozs is that fluid ozs or weight.
>
> Stephen SG
> "W ä l r ü s" > wrote in message
> nk.net...
> | Can anyone see if this recipe looks OK? It is a "substitution" for the
> | acids & tannins. It's a natural "old style" recipe.
> |
> | Just starting out, so I am wanting to try it, because it's cheap & I can
> do
> | it now, without buying all the winemaking extras.
> |
> | With all the pasturizing in the food industry & if I keep a clean area
for
> | making it, I hope it would work.
> |
> | Please post what you think & if you feel something should be added,
> replaced
> | or omitted and why.
> |
> | Thanks!
> | --
> | Wälrüs
> |
> |
> |
> | 128 Oz - Any "red" juice (Grape, blackberry, raspberry, blueberry,
> | etc......).
> | 3-1/2C - Sugar.
> | Pinch - Baker's Yeast (Converts to about 14% alcohol).
> | 2 Tsp - Lemon Juice (In place of Citric acid).
> | 1 Tsp - Cream of tartar (In place of Tartaric acid).
> | 1 Slice - Apple (In place of Malic acid).
> | 1/8 Cup - Pureed Raisins (In place of Nutrient).
> | Tea - From one tea bag (In place of Tannins).
> |
> | Mix together juice & sugar until blended.
> |
> | Add the rest, add airlock & place in 70 degree tempurature until
> | fermentation stops (about 30-40 days).
> |
> | Wait another 7-14 days for wine to settle & clear.
> |
> | Pour into bottles through a coffee filter, to elimimate spillage of
> | sediment. Cork or serve. Makes 1 gallon.
> |
> |
>
>