Bread Crust Wine
From: Paulette, Saint-Leonard, Quebec, Canada
IngredientsPreparation
  • 4 cups [1 L] bread crusts
  • 4 quarts [4.5 L] boiling water
  • 2 cups [500 mL] raisins
  • 2 lemons, sliced
  • 2 oranges, sliced
  • 1 pack [1 tablespoon / 15 mL] active dry yeast
  • Sterilized bottles
  • Transfer bread crusts into a stoneware jar.
  • Pour in boiling water.
  • Cool.
  • Finely chop raisins.
  • Add all remaining ingredients to first mixture; mix well.
  • Half close the jar; leave to ferment into a warm environment for 15 days, stirring once every day.
  • Filter; set aside for 2 days.
  • Siphon into sterilized bottles.
  • Age before drinking.
  • Keep into a cool environment.