The grape wine came out very tasty if not very alcoholic. Remember, all I did was smash a bunch of them in a quart mason jar, and they fermented with just their own natural yeast. No kahm yeast or other nasties got into it, though I used no air lock, just the mason jar lid screwed loosely on. The seeds did not make it bitter, in fact it's a little too sweet to be something I'd drink every day. Now I've got to go back and see if any grapes are still on that vine. I saw there were still plenty of tunas de nopal left near the railroad tracks the other day too, might as well make more of the colonche.

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last updated 2012-11-29 22:58:48. served from tektonic