After 7 to 10 days, when yeast is no longer active, siphon into second sterilized carboy. DO NOT siphon settlement at bottom of first carboy. Let stand for 3 months.
Repeat process until wine is clear. The longer the wine bulk ages the better the wine. Add sugar to taste, add potassium sorbate, and mix well. Pour wine into bottles. Cork with corker. Wine is ready to drink.
Marvelous Mayhaw Slush Punch
5 boxes sparkling jello
3 bottles water with fruit flavor (16 oz.)
5 cups sugar
10 cups mayhaw juice
Perrier water - 36 ozs.
Mix jello according to directions and dissolve sugar. Stir in flavored water and mayhaw juice. The color of the punch is the color of the mayhaw juice. It becomes a lighter pink when it freezes.
Freeze punch, stirring two or three times during freezing process. Thaw slightly and serve partially frozen. Yields 6 quarts. (I used Sparkling White Grape Jello and Berry-Licious Water in this particular recipe.)
Contributed by Alex Laney, 1st Place Winner
Once a week stir the mixture using a wooden spoon. At the end of 9 weeks strain using a jelly bag. You will need to strain at least 3 times to remove all of the sediment. Once the brandy is clear, bottle in glass containers with snug fitting lids.
Sugar may be adjusted to taste. If you like a sweeter brandy, add more sugar, if you prefer a dryer brandy, add less sugar.