I know what you’re thinking.
Why prune wine?
Because my mom left a bag of prunes here when she visited us in November. I was going to give them to the chickens, then I got bit by the curiosity bug. I began to wonder what would happen if the prunes were used to make wine. Mainly, would they retain their “regularity boosting” properties.
My husband makes wine so he will be my guide on this wine making adventure. (He’s making another batch of lemon-lime wine, some tea wine and another mixed fruit.)
To the prunes, I added 1/2 lb of sugar, 1 Campden tablet, 2 cups of raisins and 6 cups of water (106°).
Next, I mixed everything together until the sugar dissolved. Then covered the bowl with a towel. The mix will stay in the container for seven days during which the prunes and raisins will break down.
- That was fun! Definitely something I will do again.
- I’m usually The Helper and The Taster so it was cool being The Winemaker.
- Along with the regularity question, I’m wondering about the taste. Will it be prune-y tasting or have a hint of prune-ness? Will it taste good?