This is the recipe and directions to making watermelon wine.. Note that watermelons spoil fast so you might need to refrigerate it while you are getting the yeast started. Once the sugars turn into alcohol then you should be ok to let it hang and do its thing.. I also used more watermelons than 2 to get the amount of juice I was looking for ..
You can buy all the things needed for making wine online or at a home brew store .
Happy Wine Making and enjoy the process
2 large ripe watermelons
5 lbs sugar
1 1/2 teaspoons acid blend
1 Campden tablet
1 1/2 teaspoons yeast nutrient
1 packet Champagne yeast
Extract juice from watermelons using juicer. Discard pulp. This should produce 1- ½ gallons of juice. Pour into primary fermentation container. Add sugar, acid blend, crushed Campden tablet, and yeast extract. Cover and let sit for 1 day. Uncover and add yeast. Cover again and stir once daily for 1 week. Let rest another week without stirring. Rack into secondary fermentation container a nd attach airlock. Let rest for 3 months. Rack into bottles and let age for one year.
Friday, July 30, 2010
Wednesday, July 28, 2010
Jody Prival
2 packages active dry yeast.... 4 1/2 tspsoons of yeast
1 teaspoon sugar
1 3/4 cups lukewarm water (105-115oF)
1/3 cup extra virgin olive oil, plus extra to drizzle on the bread
1 1/2 teaspoon salt
4-5 1/2 cups unbleached all-purpose flour
Coarse salt
Dissolve the yeast and sugar in 1 cup lukewarm water in a bowl and let sit until foamy. In another bowl, add the remaining 3/4 cup water, the olive oil, and the salt. Pour in the yeast mixture. Blend in the flour, 1 cup at a time, until t he dough comes together. Knead on a floured board for 10 minutes, adding flour as needed to make it smooth and elastic. Put the dough in an oiled bowl, turn to coat well, and cover with a towel. Let rise in a warm draft-free place for 1 hour, until doubled.
Punch down the dough, knead it for about 5 minutes, and gently roll it out to fit a jelly roll pan, 15 1/2 by 10 1/2 inches. Let rise for 15 minutes, covered. Oil your fingers and make impressions with them in the dough, 1 inch apart. Let rise for 1 hour.
Preheat the oven to 400oF. Drizzle the dough with olive oil and sprinkle with coarse salt. Bake for 15 to 20 minutes, until golden brown. Sprinkle with additional oil if desired. Cut into squares and serve warm.
Happy Birthday
Today is my oldest sons bday wow 23 already!! Where does time go?
So Spencer and I are having a baking day. 1st on the list of things to bake are
mini cupcakes with homemade butterscotch frosting.
Spencer made a basic bread and braided it into a knot .. *we think it had to much yeast and I think not enough salt* It was a tad flat tasting.Next we will be making foccica bread. Then some snicker doodles Oh lets not forget Spencers from scratch multilayer carrot cake.
I'm going to start taking pic as things come out of the oven and I'll be sure to include all recipes as we go along.
So Spencer and I are having a baking day. 1st on the list of things to bake are
mini cupcakes with homemade butterscotch frosting.
Spencer made a basic bread and braided it into a knot .. *we think it had to much yeast and I think not enough salt* It was a tad flat tasting.Next we will be making foccica bread. Then some snicker doodles Oh lets not forget Spencers from scratch multilayer carrot cake.
I'm going to start taking pic as things come out of the oven and I'll be sure to include all recipes as we go along.
Baking today
Focaccia
2 packages active dry yeast.... 4 1/2 tspsoons of yeast
1 teaspoon sugar
1 3/4 cups lukewarm water (105-115oF)
1/3 cup extra virgin olive oil, plus extra to drizzle on the bread
1 1/2 teaspoon salt
4-5 1/2 cups unbleached all-purpose flour
Coarse salt
Dissolve the yeast and sugar in 1 cup lukewarm water in a bowl and let sit until foamy. In another bowl, add the remaining 3/4 cup water, the olive oil, and the salt. Pour in the yeast mixture. Blend in the flour, 1 cup at a time, until t he dough comes together. Knead on a floured board for 10 minutes, adding flour as needed to make it smooth and elastic. Put the dough in an oiled bowl, turn to coat well, and cover with a towel. Let rise in a warm draft-free place for 1 hour, until doubled.
Punch down the dough, knead it for about 5 minutes, and gently roll it out to fit a jelly roll pan, 15 1/2 by 10 1/2 inches. Let rise for 15 minutes, covered. Oil your fingers and make impressions with them in the dough, 1 inch apart. Let rise for 1 hour.
Preheat the oven to 400oF. Drizzle the dough with olive oil and sprinkle with coarse salt. Bake for 15 to 20 minutes, until golden brown. Sprinkle with additional oil if desired. Cut into squares and serve warm.
2 packages active dry yeast.... 4 1/2 tspsoons of yeast
1 teaspoon sugar
1 3/4 cups lukewarm water (105-115oF)
1/3 cup extra virgin olive oil, plus extra to drizzle on the bread
1 1/2 teaspoon salt
4-5 1/2 cups unbleached all-purpose flour
Coarse salt
Dissolve the yeast and sugar in 1 cup lukewarm water in a bowl and let sit until foamy. In another bowl, add the remaining 3/4 cup water, the olive oil, and the salt. Pour in the yeast mixture. Blend in the flour, 1 cup at a time, until t he dough comes together. Knead on a floured board for 10 minutes, adding flour as needed to make it smooth and elastic. Put the dough in an oiled bowl, turn to coat well, and cover with a towel. Let rise in a warm draft-free place for 1 hour, until doubled.
Punch down the dough, knead it for about 5 minutes, and gently roll it out to fit a jelly roll pan, 15 1/2 by 10 1/2 inches. Let rise for 15 minutes, covered. Oil your fingers and make impressions with them in the dough, 1 inch apart. Let rise for 1 hour.
Preheat the oven to 400oF. Drizzle the dough with olive oil and sprinkle with coarse salt. Bake for 15 to 20 minutes, until golden brown. Sprinkle with additional oil if desired. Cut into squares and serve warm.
Tuesday, July 13, 2010
New Orleans BBQ
Well we had a family potluck and had such a good time but the FOOD was wonderful !!!
This would be a recipe my cousin made so thank you Jeff for this!!! enjoy
New Orleans BBQ
Shrimp16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
...2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
This would be a recipe my cousin made so thank you Jeff for this!!! enjoy
New Orleans BBQ
Shrimp16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
...2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
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