Fruit cocktail wine!

Alcoholic beverages which are not classified as spirits.

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sttifyd35
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Fruit cocktail wine!

Post by sttifyd35 »

Hey guys. I have a buddy of mine who is insisting on me making a fruit cocktail wine. Has anyone ever tried this? Sounds weird but what the hell right?
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ShineonCrazyDiamond
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Re: Fruit cocktail wine!

Post by ShineonCrazyDiamond »

I'm willing to bet MCH has.

But, maybe this guy?

http://homedistiller.org/forum/viewtopi ... 89&t=59335
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You reached for the secret too soon, you cried for the moon.
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cob
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Re: Fruit cocktail wine!

Post by cob »

Google search squakie ,or pruno.

is your buddy missing his old digs?

don't drop the soap.
be water my friend
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MichiganCornhusker
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Re: Fruit cocktail wine!

Post by MichiganCornhusker »

ShineonCrazyDiamond wrote:I'm willing to bet MCH has.
You know it! Cheers!
MichiganCornhusker wrote:Well, I didn't use trash bags or a Bic pen, but the recipe makes a fine sugarhead. :shifty:
Shouting and shooting, I can't let them catch me...
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Alchemist75
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Re: Fruit cocktail wine!

Post by Alchemist75 »

This makes me think of the old pineapple hooch we used to make at a restaurant I worked at back in the day. We'd get big cans of pineapple chunks in juice that we'd strain out for use on pizza. We'd end up with a few gallons of juice each day which we usually dumped. I got the idea it'd be clever to save some in a plastic bucket back by the water heater and let it turn. There was enough yeast in the air to have it working in just a few days. Went to dryness and was drinkable, not exactly fine drink but it was passable enough to do it several more times.....
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contrahead
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Re: Fruit cocktail wine!

Post by contrahead »

Reminds me of a recipe for Raisin Jack that I read a long time ago. Some WWII vet spelled out a method that he was familiar with but I don't remember the exact details. It went something like this.

Take a 5 gal Jerri-can and fill it with 3 cans of fruit cocktail (big gallon cans from the ship's galley), 1 or 2 bags of sugar and then water and bread yeast. Strap down to the top of a truck and let stand alone for 3 or 4 days.

Presumably the Army truck would be on the top, exposed level of a LST or transport ship. The motion of the ocean, direct sunlight and absorbed heat from the olive drab canvas truck canopy would all contribute to quick fermentation.
Omnia mea mecum porto
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