How To Make Sparkling Prison Wine As Good As It Gets
Rack No Wine Before It’s Time!
When I stumbled on making sparkling prison wine, I was skeptical because it consist of only 3 ingredients, but the results are amazing.
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After making and racking my first batch of sparkling prison wine, I no longer have doubts or concerns that this is the best homemade wine 🍷.
And, now, I’m going to tell you how I make it and show you a video.
I am no wine connoisseur, but I do enjoy wines that suit my palate, which is why I am a Naked Wine Angel.
That being said, none of those fine wines can take the place of homemade!
Since I like to do things as simple as possible, I am not interested in making wine with yeast, rennet tablets and checking the alcohol content.
Therefore, I knew “prison wine” had great potential because it’s easy to make and cheap!
There are only three ingredients that you probably already have:
- Bottled water
That’s it and anybody can do it.
The Sparkling Prison Wine Making Process
You need a large two-gallon cookie jar with a lid that does not have to fit airtight.
Make sure the container is prewashed with dish soap and a little bleach as well as the bottles.
Let the bottles and caps dry completely before putting them away until the wine is ready.
Then assemble all ingredients, which include:
- 1 gallon of bottled water
- 5-6 cups of white sugar
- 6 cups of cut up fruit or 2 regular size bags (apples, pears, etc. berries can be left whole)
- Pour sugar into container
- Pour water in and mix until sugar is dissolved
- Pour in fruit
- Add lid and wrap it with Glad Press N Seal to keep out fruit flies
- Place the container out of direct sunlight where you won’t forget it
- Stir it to swirl ingredients for 1 minute every day for 30 days and no less (mark your calendar)
- Remove the fruit and strain the wine through cheesecloth in clean bottles
- Rack the wine and let it set for at least 6 months in a cool dark pantry or cellar
If The Sparkling Prison Wine Recipe Ain’t Broke…
As the fruit break down and cook, you will notice bubbles and fizzing.
The reason you need a 2-gallon jar is because the wine bubbles up during the fermentation process.
I have never had a batch to bubble over, but the plastic wrap helps to prevent this problem.
Also, I recycle my used wine bottles, but you can also use quart-size canning jars.
Tip: My best recommendation is to use wine bottles with screw-on caps and not corks (for obvious reasons). If the cork pops, you’ll have a sticky mess to clean up.
Another thing to note is: DO NOT attempt to adjust the sugar and fruit ratio!
If you do, you may not get satisfactory results (foam, fizzing and sparkling bubbles).
Let me know how your wine 🍷 turns out.
In 6 months, open a bottle 🍾 for effect!
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