My grandmother recently gave me a 25 gallon stone crock, and told me that she and my grandfather used to brew their own beer and wine. She gave me a recipe, which I’ve lost, and I don’t want to admit to it.
I went searching the Net for recipes, but all of the ones I found involved a lot of equipment that I don’t have, and don’t particularly want to buy. Granny claimed that she used no more than a crock full of ingrediants and a towel thrown over the top of it. She gave me a bottle that she’d made years ago and it was delicious.
So my questions are:
Is just tossing all of the ingerdiants in the crock and covering it loosely sanitary? My husband thinks that it would be an open invitation for harmful bacteria.
Are the acids and yeast-stimulator tablets necessary?
How much of this stuff could I make without bringing down the wrath of the Feds? I’m thinking of making 20 gallons or so.
So, I’d like to make wine the old-fashioned way. Anybody have any suggestions?