REJUVELAC WINES These recipes were adapted from recipes in The Kitchen Garden by Steve Meyerowitz
BASIC REJUVELAC WINE Yield: 2 quarts
1/2 C Soft wheat berries 3/4 C organic reaisins 2-3 T star anise Pure water
• Soak wheat berries for 8 hours, then sprout them for 2-3 days. • Grind sprouts in a blender with water to cover plus 2 inches. • Put the chopped sprouts and water mix in a half gallon mason jar • Add raisins and anise and fill to the top with pure water. • Cover jar and let sit at room temperature for 3 days. Stir twice daily. • After 3 days, strain and decant. • Refrigerate covered for up to two weeks. • Refill “mother bottle” for a second batch. Let sit for 2 days. This will be less strong.
NEW YORK WINE 1/2 C soft wheat berries 3/4 C organic raisins 1/4 C sassafras bark
• Soak wehat berries for 8 hours, then sprout them for 2-3 days. • Grind sprouts in a blender with water to cover plus 2 inches. • Put the chopped sprouts and water mix in a half gallon mason jar • Add raisins and sassafras bark and top off with pure water. • Cover jar and let sit at room temperature for 3 days. Stir twice daily. • After 3 days, strain and decant. • Refrigerate covered for up to two weeks.
VARIATION: Substitute chopped dates for raisins
REJUVELAC BORDEAUX
1/2 C soft wheat berries 3/4 c organic raisins 2 licorice sticks (twigs) Pure water
• Soak wheat berries for 8 hours, then sprout them for 2-3 days. • Grind sprouts in a blender with water to cover plus 2 inches. • Put the chopped sprouts and water mix in a half gallon mason jar • Add raisins and licorice twigs and top off with pure water • Cover jar and let sit at room temperature for 3 days. Stir twice daily. • After 3 days, strain and decant. • Refrigerate covered for up to two weeks.
REJUVELAC CHABLIS 1/2 C Soft Wheat berries 1 C dates, chopped 2 T peppermint leaves Pure water
• Soak wheat berries for 8 hours, then sprout them for 2-3 days. • Grind sprouts in a blender with water to cover plus 2 inches. • Put the chopped sprouts and water mix in a half gallon mason jar • Add dates and peppermint and top off with pure water • Cover jar and let sit at room temperature for 3 days. Stir twice daily. • After 3 days, strain and decant. • Refrigerate covered for up to two weeks.
REJUVELAC WINES
These recipes were adapted from recipes in
The Kitchen Garden by Steve Meyerowitz
BASIC REJUVELAC WINE
Yield: 2 quarts
1/2 C Soft wheat berries
3/4 C organic reaisins
2-3 T star anise
Pure water
• Soak wheat berries for 8 hours, then sprout them for 2-3 days.
• Grind sprouts in a blender with water to cover plus 2 inches.
• Put the chopped sprouts and water mix in a half gallon mason jar
• Add raisins and anise and fill to the top with pure water.
• Cover jar and let sit at room temperature for 3 days. Stir twice daily.
• After 3 days, strain and decant.
• Refrigerate covered for up to two weeks.
• Refill “mother bottle” for a second batch. Let sit for 2 days. This will be less strong.
NEW YORK WINE
1/2 C soft wheat berries
3/4 C organic raisins
1/4 C sassafras bark
• Soak wehat berries for 8 hours, then sprout them for 2-3 days.
• Grind sprouts in a blender with water to cover plus 2 inches.
• Put the chopped sprouts and water mix in a half gallon mason jar
• Add raisins and sassafras bark and top off with pure water.
• Cover jar and let sit at room temperature for 3 days. Stir twice daily.
• After 3 days, strain and decant.
• Refrigerate covered for up to two weeks.
VARIATION:
Substitute chopped dates for raisins
REJUVELAC BORDEAUX
1/2 C soft wheat berries
3/4 c organic raisins
2 licorice sticks (twigs)
Pure water
• Soak wheat berries for 8 hours, then sprout them for 2-3 days.
• Grind sprouts in a blender with water to cover plus 2 inches.
• Put the chopped sprouts and water mix in a half gallon mason jar
• Add raisins and licorice twigs and top off with pure water
• Cover jar and let sit at room temperature for 3 days. Stir twice daily.
• After 3 days, strain and decant.
• Refrigerate covered for up to two weeks.
REJUVELAC CHABLIS
1/2 C Soft Wheat berries
1 C dates, chopped
2 T peppermint leaves
Pure water
• Soak wheat berries for 8 hours, then sprout them for 2-3 days.
• Grind sprouts in a blender with water to cover plus 2 inches.
• Put the chopped sprouts and water mix in a half gallon mason jar
• Add dates and peppermint and top off with pure water
• Cover jar and let sit at room temperature for 3 days. Stir twice daily.
• After 3 days, strain and decant.
• Refrigerate covered for up to two weeks.
VARIATION:
substitute
1 C raisins
3 T peppermint