The more Helmand grapes we can stuff down our throats the more rapidly Afghanistan will wean itself off 'submission to the Taleban and economic dependency on opium,' says Elliot Wilson Afghanistan is poised to become a major exporter of fruits, ranging from pomegranates to melons to Kunduz strawberries, according to the Spectator.


A Universal Recipe Using Store-Bought 100% Grape Juice
(Semi-Dry or Somewhat Sweet)

1 gallon homemade grape juice (see recipe below)

3/2 Lbs. Cane Sugar

1 gallon water

1 Pkt. Wine Yeast (In a pinch, Bakers yeast will work)

This recipe yields 10 bottles (fifths) of wine like Grandma used to make for a staggering 50 cents a bottle. No pun intended.

Boil water and sugar. When cool, mix in a food grade plastic bucket with juice and yeast. Cover with a trash bag secured with a rubber band to exclude air and contaminants. When the bubbles cease, siphon, or gently pour into another bucket, leaving gunk (lees) behind. In about a week, most solids will have settled out and your wine can be bottled in glass bottles or even screw-top soft drink containers.

It's better to use wine yeast because Bakers yeast doesn't settle out well and if you shake the bottle, the wine will get cloudy. If this happens, just drink it with the lights out and no one will ever know.

This recipe, was designed for the complete novice and for those who just want to give wine making a try without having to go out and purchase a lot of paraphernalia to get started. Of course, if you just happen to own a fermentation lock and other materials, use them.



Grape Juice


Ingredients
Equipment needed
A colander for rinsing the grapes
1 large, 12-quart pot
1 large 6 or 8-quart pot
A very large fine mesh sieve, or cheesecloth
Method

1. Pick the grapes. Get a large basket, wear long sleaves and a hat, bring clippers, and fill up the basket with grape bunches. Keep in mind that a pound of grapes will yield a little less than a cup of juice.

2. Wash and de-stem the grapes. Put grapes in a basin filled with water. Then rinse the individual grapes, picking them away from the stem, collecting the grapes in a large bowl, and discarding the green unripe and old shriveled grapes.

3. Mash the grapes. With a potato masher, mash away at the grapes so the juice begins to flow. If you have picked a lot of grapes, you may need to work in batches. We have found it easiest to mash about 4 lbs of grapes at a time.
4. Cook the grapes. Put the mashed grapes into a large stockpot. Slowly heat the grapes and juice to a simmer on medium heat and then simmer for 10 minutes. Stir occasionally so that the grapes don't stick to the bottom of the pan. Halfway through cooking mash some more, breaking up as many of the remaining grapes as possible.
5. Prepare sieve or cheesecloth. Get another large pot, place a large fine mesh sieve over it. Alternatively you can cover it with two layers of cheesecloth, secure with a rubber band. Make sure pot is sitting on a plate to catch any juice that may run over.

6. Strain grape mixture. Ladle grape mixture over sieve or cheesecloth to strain. Let sit for several hours or overnight in the refrigerator to strain completely.
7. Finishing. Remove sieve or cheesecloth.* Note that sediment will have formed on the bottom of the container. Rinse out the sieve or cheesecloth and strain the juice again, to filter out some of the sediment. Pour or ladle juice into containers. Enjoy your juice!
* Note that the grape mash can be composted.


. Remove sieve or cheesecloth.* Note that sediment will have formed on the bottom of the container. Rinse out the sieve or cheesecloth and strain the juice again, to filter out some of the sediment. Pour or ladle juice into containers. Enjoy your juice!. Ladle grape mixture over sieve or cheesecloth to strain. Let sit for several hours or overnight in the refrigerator to strain completely.. Get another large pot, place a large fine mesh sieve over it. Alternatively you can cover it with two layers of cheesecloth, secure with a rubber band. Make sure pot is sitting on a plate to catch any juice that may run over. . Put the mashed grapes into a large stockpot. Slowly heat the grapes and juice to a simmer on medium heat and then simmer for 10 minutes. Stir occasionally so that the grapes don't stick to the bottom of the pan. Halfway through cooking mash some more, breaking up as many of the remaining grapes as possible.. With a potato masher, mash away at the grapes so the juice begins to flow. If you have picked a lot of grapes, you may need to work in batches. We have found it easiest to mash about 4 lbs of grapes at a time.. Put grapes in a basin filled with water. Then rinse the individual grapes, picking them away from the stem, collecting the grapes in a large bowl, and discarding the green unripe and old shriveled grapes.. Get a large basket, wear long sleaves and a hat, bring clippers, and fill up the basket with grape bunches. Keep in mind that a pound of grapes will yield a little less than a cup of juice.

The above post have NOTHING to do with the stated purpose of this particular forum.

Disagree. In Afghanistan as the opium fields are being plowed under they are planting grapes. The grapes should be about ready to harvest. So, I was thinking if a Marine had access to these fields he may like to have a recipe for wine as the holidays are coming up shortly. Semper Fidelis