Grandma's Wine Dated 1939

Heirloom recipes are the treasures of the kitchen from long ago. If you are lucky enough, you have your grandmother's recipe box full of stained cards with annotations.
So, I actually posted the actual recipe of my grandmothers, (on my mom's side) wine recipe for Instructables contest "Heirloom Recipes" . Still l can remember this wine when I was 3 or 4 yrs. old. When my Grandma how was born in Russia (sadly, she died in 1967),would come over to our home to babysitting my older sister and I , she'd give me a sip of her cup of wine... for many generations family and friends enjoyed this wine during many celebrations, I hope you do too!!!

3 1/2 lbs. sugar

1 cup caraway seeds

1 gallon water

2 cups grated potatoes

1 yeast, cake

Before you begin, make sure that ALL the ingredients, utensils and equipment which come into contact with your wine at any time must be first washed or rinsed and then sterilized.

In large stock combine sugar, caraway seeds and water. Bring to a boil and boil 30 minutes.

Pour into a 1or 2 gallon jar with a air tight fitting lid and let cool until lukewarm.

Next, add grated potatoes and yeast cake.

Cove with lid and let the mixture ferment 10 days in a relatively cool temperature about 68 F.,stirring everyday.

As the yeast uses up the oxygen in the container, it froths and foams quite dramatically. But soon the carbon dioxide builds up, the oxygen is exhausted, and the slower anaerobic fermentation begins. When this has finished, the yeast falls to the bottom of the jar and the wine begins to clear. It is then racked ) into a clean jar to mature.

After undergone 10 days of fermentation, strain the liquid with a fine mesh strainer.

After undergone 10 days of fermentation, strain the liquid with a fine mesh strainer.

Store from six months to a year, in a cool, dark, dry place, allowing wine to ferment and turn fairly clear. The wine will taste better the longer you let it ferment it!!