Category : Drinks & Beverages
Author : leonard suess
Hits : 4547
Date : 12/03/2001
4 lbs pears whole skins seeds still on 6 pints water 4 cups sugar 2 tbsp lemon juice 1 package bakers yeast
Use ripe pears wash and drain, remove stems, cut in smaller pices, put into a nylon straining bag and extract the juice. After the juice is extracted add to the water and add remaining ingredients. Dissolve the yeast and let it ferment; will take about 3 to 4 weeks if kept at around 70 to 75 F. After it is done fermenting let it sit and settle. At this point it can be put in the refegerator this will help it settle. Once that it is clear it can be bottled and is ready for drinking. Should have about 10 to 12% (alcohol content). Keep for a long time also keep out of the sun light as it will make it bitter.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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