Wednesday, January 1, 2014

Bett's Apple Champagne

Peel and roughly slice 2 lbs apples and place in a large container. Add 1 sliced lemon and 1 dspn vinegar and 1.1/2 cups honey or 2 cups sugar. Cover with 8 pts water. Leave to stand 24 hours, strain and bottle. Makes about 6 bottles. Leave stand 5 days before using. Watch it fizz!

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.148.

2 comments:

Kylie said...

This is one recipe I would actually like to try...I want to watch it fizz! Have you tried it?
Happy New Year Vicki x

vicki (skiourophile) said...

Hi Kylie - I can't figure out if there's enough in this to cause carbonisation. Very tempted to give it a try. I'm currently infusing cumquats in gin in my wardrobe, so maybe this could be my follow-up. Of course, exploding fermented apples in my clothes may be the downside...

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