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Anonymous H replied with this 9 years ago, 1 hour later, 3 days after the original post[^][v]#785,480
@previous (cccuuunnttt !yDoooooooo)
yeah. why is this even a thread Becky
Anonymous I joined in and replied with this 9 years ago, 28 minutes later, 3 days after the original post[^][v]#785,482
Was about to cut back a bay tree in the garden when I thought I wonder if I can make wine out of this, found this recipe.
Bay Leaf Wine
36 Laurus nobilis bay leaves, whole
1 lb. 12 oz. dark brown sugar water to one gallon
zest and juice of 2 bitter oranges or clementines
1 11.5-oz. can of Welch's 100% White Grape Juice frozen concentrate 1 tsp yeast nutrient
White wine yeast
Place the leaves in a 1-quart pot with 2 cups of water. Bring to a boil, reduce heat, and simmer under a lid for 20 minutes. Meanwhile, use a grater to remove the zest of the oranges and then juice them. Add the juice to a primary and the zest to the simmering bay leaves. Add the brown sugar, grape concentrate, 5 pints of cold water, and yeast nutrient to the primary. Stir until the sugar is dissolved. When time, strain off the bay leaves and orange zest and add only the infused water to the primary. Stir and allow to cool until under 90 degrees F. Add activated yeast and cover primary. After 3 days, transfer to secondary, top up and attach airlock. After 30 days, rack, stir in one finely crushed and dissolved Campden tablet, top up and reattach airlock. Repeat every 30 days (only add Campden tablet every other racking) until clear and no new sediments form. If you want to sweeten, stabilize with potassium sorbate and finely crushed and dissolved Campden tablet, sweeten to taste with simple syrup, reattach airlock, and set aside 30 days. Bottle and allow at least 3 months before tasting. Will probably improve with additional aging. [Author's own recipe] Jack Keller