In article
>,
Puester > wrote:

> This recipe was given to me as a newlywed, over 35+ years ago.
> I have made it twice, exactly as written, and found that it is
> much better as it ages a year or two. It tastes like cream sherry.
>
> If you have an improvement on the recipe, terrific, but don't
> ask me if it will work--I have no idea!

Now THAT sounds interesting.
Generally speaking, how long do you let it sit before drinking? THe full
year or two? Do you use baker's yeast, or actual wine yeast?

I have a 2.5 gallon carboy that would be perfect.

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