[Sca-cooks] jellies into wine

Craig Daniel teucer at pobox.com
Wed Oct 15 13:51:08 PDT 2008

On Wed, Oct 15, 2008 at 4:40 PM, Harry Bilings
<humble_archer at hotmail.com> wrote:
> I was afraid of that. thank you.

On the other hand, jelly has plenty of sugar. Dilute it a bit, add
yeast, and you can probably make something approximating pruno.

 - Jaume

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