Who's got the dirty on making the stuff...cousin in law has about 180 lbs of fruit coming ready-
Told him I could surely get some know how from some forums

thx~

PM quackconsumer --- he might know a little bit about it

made some for the first time this past year. I made 3 gallons and it came out pretty darn good if i do say so myself.
My recipe:
Mash the hell out it and run it through a strainer
Add bakers yeast
add sugar
stir it all in

Depending on how much u make at one time determines the size of the container/s in which you do your fermentation process. Beings that you have 180lbs I'd use those 5 gallons water bottles containers (glass is the best but plastice will work) ensure they are clean before use. Find a cap for the bottles and drill a small hole in the top. pour your mash into the bottles and cap. Place hose in hole in cap and run it into another caontainer that has water in it. The key is that you want the excess gas produced to leave the contianer but you dont want oxygen to get back into your mash. Let ferment for a minimum of 6 weeks. The longer the fermentation the stronger the wine and less sweet it is. After fementing siphon off the wine from the top trying not to get all the stuff at the bottom sucked up. I'd run it through another filter for good measure. Then place into a wine bottle cork it and store it until the next party. Break it out and have a good time.

My old man has been making wine for a long time. Look in the cooking forum under the recipe thread I allready posted a sure fire method of how to make it.

How come you cant make corn wine?

leagaly earl....

Legal till you get caught

Its legal here, for personal consumption.

That only happens if your condenser has lead in it or your mash is bad from the getgo, like old car radiators w/ lead solder.. They must of been drinking some bath tube gin... Back during prohibition lots of folks got fuc"d up over some bad liquor..

See signature.