Italian Balloon Wine

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READY IN: 30mins
Recipe by Ambervim

I made this my Senor year of high school and fermented it in the eves which could be accessed from my front closet on the 3rd floor. I had researched to find it in the library. It turned into "accidental" champaign. Several friends and I enjoyed it before school on the last day of school with strawberries, cherries, crackers and cheese. One friend had a little much...that's another story!!!! Back then the balloon on top was a nickel balloon. I suspect they are more now....you want a good heavy duty balloon. It will be sweet. I don't recommend eating fruit when you drink it!

Ingredients Nutrition

Directions

  1. Pour 1/2 of the water from the jug and reserve.
  2. Make a sludge out of the thawed grape juice and sugar.
  3. Pour sludge into the jug with 1/2 gallon of water still in it.
  4. Dissolve the yeast in some of the saved water, warmed. Add to jug.
  5. Fill jug to the top with reserved water.
  6. Put the balloon over the mouth and seal it well with tape.
  7. Within 2 hours the balloon will be full the the wine "boiling".
  8. Ferment for 6-8 weeks.
  9. Decant.
  10. Wait 2 days.
  11. Drink.

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