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
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