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Making a Pruno aka Prison Wine

 
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I have never been to prison or know anyone who has ... I am just looking for something easy with easy convenient things I have on hand ... to use as a learning experience!

Kicker (Prison Wine)
by Nick Crouch

10 peeled oranges cut into wedges
10 browned, soft apples cut into wedges
1 cup Sugar in the Raw
1 yeast packet
16 oz and 1 cup warm water
8 oz can of fruit cocktail
1 packet of raisins

1. Combine the fruit cocktail, apples, raisins and oranges in a 1-gallon Ziploc bag and mash them up taking care to not pop the bag. Once the fruit is beaten into a pulp, add the raw sugar and mix.  

2. Add the 16 ounces of warm water to the bag and then seal it. Submerge the sealed bag in a sink of warm water for 15 minutes.

3. In a bowl mix the yeast packet with a cup of warm water and 3 teaspoons of raw sugar and wait til it froths up. Add this to the bag of mushy fruit then store in a dark place.

4. Every day for seven to eight days pour warm water (not hot) over the bag then wrap it in a towel and store. Never allow the bag to cool, else the yeast will die.

5. As part of the fermenting process, the bag will bloat up from the carbon dioxide so you’ll need to burp it by opening the bag and releasing the carbon dioxide. Repeat this process every day until there’s no longer any bloating.

6. Filter the contents through a cheesecloth. Enjoy on the rocks

http://www.lamag.com/liquidlablog/how-to-make-prison-wine-the-craft-version/
 
Anne Miller
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Buy a gallon of natural fruit juice. Has to be natural with no preservatives.
Pour about a cup out of it.
Pour in 2 cups of sugar.
Put cap on and shake up.
Remove cap and pour in one pack of yeast.
Put ballon over top.
As soon as ballon inflates poke one hole in it with a straight pin.
Wait about 2 weeks and have fun.

Grape or apple juice works and tastes best
 
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Both recipes listed above should work fine. Rather than follow an exact time from a recipe I go by taste at the approximate time, relative temperature is a big factor when making alcohol and can affect fermentation time. Instead of cheesecloth I use an old reusable coffee filter to avoid buying stuff. Lots of recipes call for fancy yeasts, but I've always used plain old bread yeast, wine snobs look at me cross-eyed.Good luck, and enjoy!
 
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