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I remember reading that the white juice from lettuce is slightly narcotic. Could make a very interesting wine.
All the recipes I have read treat the lettuce as an addition to a balanced wine making base. A base that included items to give it body, nutrients and sugar etc. If you have had too much salad and can't give it away then give it a try
Nah - after many years of producing horrible wines from veg I now use fruits and flowers exclusively. And I'm not even a picky drinker!
Parsnips are high in sugar so make a good strong wine!
My Majesty made for him a garden anew in order to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)
Taken from Home wine making and brewing by BCA Turner (a Boots the chemist book)
1kg chopped lettuce of a strong flavour ie cos
250g white grape juice concentrate
900g white sugar
3.5 litres water
15g citric acid
1/2 tsp tannin
campden tablets
nutrient
hock yeast
Wash the lettuce, chop it into small pieces and boil it gently for 10 minutes in 2 litres water.
Strain the liquid onto the sugar and when cool add the grape juice concentrate, acid, tannin, nutrient and yeast.
Pour into a fermentation jar, to up, fit and air lock and ferment to dryness.
Bernie aka DDL
Appreciate the little things in life because one day you will realise they are the big things
I remember reading that the white juice from lettuce is slightly narcotic.
This is apparently why it should only be fed to rabbits occasionally. I keep hoping that it will sedate ours to the point of making her less wriggly and easier to handle, especially for Miss EB, as the rabbit is a bit on the big side for her at the mo.
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