1/2 lb. Onions

1/2 lb. Potatoes

1/2 pt. White grape concentrate or 1 lb. Raisins

7 pts. Water

2 1/2 lb. Sugar

2 tsp. Acid Blend

1 tsp. Nutrient

1 Campden, crushed

1 pkg. Wine yeast

METHOD:

Don't tell your friends what it is until they've tried some. It's a surprising wine that even works well for marinating meats or whatever.

1. Wash and peel onions. Chop up onions and potatoes.

2. Put in nylon straining bag, tie top and put in pot with water. Boil until tender (about 15 minutes). Strain off and press pulp into pot. Discard pulp. Pour liqueur in pot into primary fermentor.

3. Stir in all other ingredients EXCEPT yeast. If using raisins, chop up and put in bag, tie, and put in primary.

4. After 24 hours, add yeast. Cover primary.

5. Stir daily and check S.G.

6. When ferment reaches S.G. 1.040 (3-5 days) strain juice off raisins and siphon wine off sediment into glass secondary. Attach airlock.

7. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach airlock.

8. To aid clearing siphon again in 2 months, and again if necessary before bottling.