"Drink no longer water, but use a little wine for thy stomach's sake and thine often infirmities"_1 Timothy 5:23
2 & 1/2 pounds McIntosh Apples pared, cored and sliced
3 cups Sugar
2 cups Hot Water
Let the apples set out in a large bowl, covered in cheesecloth for about four weeks, stirring them occasionally. The apples will get a rank smell and may begin to mold.
With mortar and pestle, crush the apples into as smooth a pulp as possible. Stir in the sugar and then the water.
Pour the wine into casks to ferment for eight to ten months. The longer it is kept the better it will be. The wine will have to be aired every few days to allow building gases to escape. This wine has a gentle port-like flavor when finished.
Variations: Use Blackberries, peaches, apricots, same process...
One of my favorite apple recipes is Jewish Apple Cake, given to me by a very dear Jewish friend, who was a Cellist in the Greensboro Symphonic Orchestra. Like women, it gets better with age!!
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