First time I tried this recipe I didn't know to puncture the balloon. I checked it after a few days and found the ballon had burst. I thought it might spoil, but I washed out another balloon, put it on and put a small hole it. After about 5 weeks I strained it through a coffee filter although it was still slowly working. I sterilized one quart canning jars in a boiling water bath and put the wine in them after they cooled, with rings and lids hand-tight, and then put them in the refrigerator. After 2 weeks in the refrigerator I saw that the jars had clear wine but a layer of sediment was stuck on the bottom of the jars. Upon tasting, it was very good, medium sweet, alcohol content percentage not known, but evident and appropriate. Everyone I gave it to, liked it. The next time, I made two 1 gallon batches, punctured each ballon and took it off after exactly 35 days, processed it the same way, but after 3 weeks of settling in refrigerator, I rebottled in clean sterile 1 quart jars so no sediment was on the bottoms of the jars. I gave most of it away, and everyone was most appreciative. Then I bought bung stoppers with "s" airlocks and a hydrometer. On the next batch I took before fermentation readings for potential alcohol, and measured the temperature for correction. Also I dissolved the sugar in water prior to adding yeast. I will take it off in a few more days and check after fermentation readings for alcohol % on it. Next time I may try 2 cans of 100% Welch's juice.
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First time I tried this recipe I didn't know to puncture the balloon. I checked it after a few...