An article posted by Real World Survivor tackled a story of a family and how they lived off the land. They had to make most things from scratch, and this included wine! The author, Jereme Zimmerman shared techniques for making a corn wine. Here’s how:
- In a pot, cook fresh corn cobs with just enough water to cover them. Cook them for 10 to 15 minute. Take out the cobs. Reserve the cooking liquid, which is to be used as wine must.
- Pour the must (cooking liquid) into an open container, add sugar or honey and continuously stir it until dissolved. Add some corn cobs to the mixture. Cover with two layers of towel and let sit in a warm, dark corner for 24 hours.
- Between two to 12 hours before the next step, prepare a yeast starter by adding a five-gram packet of wine yeast to a half cup of room-temperature water mixed with a half cup of orange juice or a cup of the previous fermented wine or mead.
- After 24 hours, take out the cobs and use a funnel to strain the must into a jug. Add the yeast starter, some raisins, and teabag. Fill the jug up to two inches below its neck and insert an airlock after. Add sugar or honey water on top after a few days after fermentation subsides.
- Remove the sediment that will gather on the bottom two or three times a month, repeating every two to three months. Once there is no visible reaction after you’ve added sweetener, the fermentation is complete. To make the final product sweeter, add one-half cup of sugar or honey dissolved in a cup of water each time you take out the sediment.
- Whether dry or sweet wine, wait for six months to a year to bottle and cork. Observe if active bubbles occur to avoid explosions from pressure buildup. To check if fermentation is complete, add a teaspoon of sugar. If the mixture doesn’t bubble, the wine is done!